Sweet Potato Pakoras

Our Sweet Potato Pakoras are the perfect slimming-friendly Fakeaway accompaniment whether you’re counting calories or following a diet plan like Weight Watchers.

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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This recipe is so simple – they’re made from just sweet potato, onions and a few spices. We like simple things made from simple ingredients!

These Sweet Potato Pakoras work perfectly with an Indian Fakeaway. Why not try some of our recipes?

How many Calories are in these Sweet Potato Pakoras?

There are 50 calories in each of our slimming friendly Sweet Potato Pakoras. This means it falls into our Everyday Light recipe category. 

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets are these Sweet Potato Pakoras suitable for?

This recipe is suitable if you’re gluten free and dairy free!

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Sweet Potato Pakoras recipe?

These Sweet Potato Pakoras have 1 Point each which means they’re a great accompaniment to any Indian feast!

How to make these Sweet Potato Pakoras

This recipe is soooooo easy to make! Here’s a summary;

  • Preheat the oven and line a baking tray with parchment
  • Slice the onion on a mandolin, and squeeze the liquid out of them
  • Add the onions to a bowl with the herbs and spices
  • Grate the baked sweet potato into the onion mix
  • Mix well and form into 12 balls with your hands
  • Place on the baking tray, spray with low calorie cooking spray and cook in the oven until golden
  • Serve with your choice of accompaniment from the list below

Sweet Potato Pakoras | Slimming & Weight Watchers Friendly

What should you should serve with Sweet Potato Pakoras?

These Sweet Potato Pakoras are the perfect side dish. It’s one of those dishes that goes with pretty much anything, especially Indian inspired food! Here are some more Fakeaway sides you could serve with them!

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Do you need any special ingredients to make Sweet Potato Pakoras?

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This recipe doesn’t have many ingredients – just a few store cupboard spices, sweet potato and onions. You can pick everything you need up really easily at the supermarket.

We like to use a mandoline to slice the onions really finely. You can pick one up online from Amazon. 

Alternatively you could slice the onions very finely with a knife or grate them!

Can you cook these Sweet Potato Pakoras another way?

This recipe needs to be cooked as per the method below.

How do you know when these Sweet Potato Pakoras are cooked?

You should cook this recipe until the Pakoras are golden brown and crispy on the outside.

This should take approx 30 minutes in the oven.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Sweet Potato Pakoras in the fridge?

Once you’ve served them, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of these Sweet Potato Pakoras in the fridge for approximately 3 days or so. 

Can I freeze these Sweet Potato Pakoras?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Sweet Potato Pakoras?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 4-7 minutes.

Alternatively, pop them onto a baking tray and bake in the oven at this 170ºC for 20 minutes until they’re crispy. Be careful not to let them burn!

Some of you love this Sweet Potato Pakoras recipe!

Sweet Potato Pakoras | Slimming & Weight Watchers Friendly
One of our Instagram followers @fataliesw made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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Sweet Potato Pakoras | Slimming & Weight Watchers Friendly

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Sweet Potato Pakoras | Slimming & Weight Watchers Friendly

Votes: 56
Rating: 3.68
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Servings

Prep Time

Cooking Time

Pakora 20 Minutes 20 Minutes

Calories

WW

Carbs

50kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per Pakora Per Pakora Per Pakora
Suitable For Freezing icon Gluten Free icon Dairy Free icon
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INGREDIENTS
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INSTRUCTIONS
  1. Preheat your oven to 200°C. Line a baking tray with baking parchment and set aside. Place a large sweet potato in the microwave (prick it first) for 8-10 minutes.
  2. Chop the root end off the onions (do not cut the other end off!) and peel. The top of the onion will hold the onion together as you slice it on the mandoline
  3. Select the finest blade for your mandoline and slice the onions. Watch your fingers, always use the guard. Alternatively, you can grate the onion.
  4. Squeeze the juice from the onions with your hand over the sink & place the onion into a large bowl
  5. Combine the ground coriander, ground cumin, garam masala, chilli powder, spring onion, salt and pepper in a bowl and add to the onion mix. Stir well
  6. Next grate in the cooked sweet potato, the skin will just fall away
  7. Get your hands in and mix until the mixture forms a ball. Split the mixture into 12 and make into small balls using your hands
  8. Place on the baking parchment & spray will with Low calorie cooking spray
  9. Place in the oven and cook for 20 minutes. After 10 minutes remove from the oven, spray them again with the Low calorie cooking spray

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
42 Comments
    1. Hi Natalie
      Yes you should be able to freeze them when they’re cooked, then pop them in the oven to reheat when you’re ready for them. They’ll probably take 20 – 30 minutes from frozen, but keep an eye on them!

  1. I made these for our class taster tonight , i slightly overdid the chilli powder but they are very tasty , i made a mint , cucumber and yogurt dip to counteract the chilli overkill

    1. Hi Claire
      You could make them in the Actifry, but you should take the paddle out as they can be a bit delicate before they are cooked

  2. These sounds lovely, just wondering if you need to bake the sweet potato before you put it in the microwave…?

  3. These were made for our SW group taster last night by another member. Once she told us where the recipe came from, PInch of Nom was the only topic of conversation!

  4. Made two batches of these, some for group for taster week and some for home. Everyone loved them at group, not a single one left and wanted to know where to get the receipe. Will definately being making these again. So yummy.

  5. I just can’t get these to crisp up at all. I squeezed the water out of the onions with a muslin to get out more of it, no better. Wonder what I’m doing wrong? They smell amazing though! They’ve been in for an extra 15mins so far.

  6. If I make these tonight and leave them in the fridge will the be ok for my taster tomorrow evening? If so then are they ok cold or is it best to warm them through?

  7. I tried making these today but mine wouldn’t roll into ball shapes? I think the mixture was too wet but I tried my best to get all the water out. Has anyone got an easier way to get the excess water out of the onion? I’ve tried adding the mixture to muffin trays and I’ve popped them in the oven but then still won’t crispy underneath and they are coming out like mush but the flavour is there. HELP!! Where am I going wrong 🙁

  8. Do these still work if i use my food processor to slice the onion. Should it be fine grated or sliced? Thinking abput dping these for taster tomorrow but have limited time to prepare.

  9. Thabk you they went down very well at taster today. I used my food processor to get the onion fine and i put 2 sweet potatos in as 1 didnt look like enough.

  10. This is such a fab recipe, thank you so much! I admit I was a bit sceptical as I wondered whether it would bind together or go crumbly without any liquid/egg to stick it all together. Glad I trusted the recipe as it worked a treat and formed perfect little balls of loveliness that held together perfectly when baking and to hold and eat.
    .
    Can’t help bit tweak recipes as I go along so chucked in whole cumin seeds rather than ground, along with a tsp of black onion seeds. Added a nice fragrant hit. Also didn’t have any spring onions lying about and was short of an onion – half a red pepper blitzed in a food processor made up for them nicely – will promise to try your spring onion version next time!

  11. I made these but swapped the sweet potato for chicken instead. So yummy!! Going to make these with the sweet potato and try using mushrooms instead for a meal with the family on Friday.

  12. Hi all,
    I made these for a taster session a few weeks ago and they went down a storm. So simple to make and smell amazing. I don’t have a mandolin, so used a bog standard grater instead. Turned out perfect with no extra cooking time needed. Good luck.

  13. Just made these for the SW taster Christmas party and they went down a storm! Disappeared! People were left disappointed that they didn’t get one so next time I’ll make another few batches!
    I’m going to try the samasos next. Thank you Pinch Of Nom for these tasty and easy recipes 🙂
    Merry Christmas! 🎄

  14. I feel really dumb. I don’t understand what you mean about the onions !! Do I chop them up when moisture is squeezed out?

  15. planning to try these tomorrow but thinking that whenever I’ve cooked sweet potato before, it goes soft … will it still grate properly ?. Always done them in the oven as I don’t have a microwave … is that the secret ?

    1. Hi there,

      We’ve grated them to keep some of the texture rather than mashing. You can cook them in an oven instead, but cook until just tender 😊

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