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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NutritionPer Serving
- Calories50
- Carbs9g
- Protein1g
- Fat0.1g
- Saturates0.02g
- Sugars3g
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 to know in the blurb!
These Sweet Potato Pakoras are super simple to make and you’ll only need sweet potato, onions and a few spices. We love simple food made from simple ingredients that packs a flavour punch!
If you don’t have a mandoline to cut your onions, then you could also slice them very finely with a knife or grate them instead – whichever method you choose will work perfectly well for this recipe.
These Sweet Potato Pakoras are delicious when served alongside pretty much any meal, but we think that they work best with served with an Indian Fakeaway feast!
What diets are these Sweet Potato Pakoras suitable for?
This recipe is suitable for vegetarian, vegan, gluten free and dairy free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Sweet Potato Pakoras?
This recipe doesn’t have many ingredients – just a few store cupboard spices, sweet potato and onions. You can pick up everything you need really easily at the supermarket.
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You can pick up a mandoline online from Amazon.
If you don’t already have one, we can’t stress enough how important it is to have a good, sharp knife! It makes cooking so much quicker and safer and you can pick one up over on Amazon.
How many calories are in these Sweet Potato Pakoras?
There are 50 calories in each of our Sweet Potato Pakoras. This means that they fall 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.
Step 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.
Step 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.
Step 3
Select the finest blade for your mandoline and slice the onions. Watch your fingers and remember to always use the guard! If you prefer, you could also grate the onion instead.
Step 4
Use your hands to squeeze the juice from the onions over the sink and then place them into a large bowl.
Step 5
Combine the ground coriander, ground cumin, garam masala, chilli powder, spring onion, and salt and pepper in a bowl, and add to the onion mix. Stir well.
Step 6
Next grate in the cooked sweet potato – the skin will just fall away.
Step 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.
Step 8
Place on the baking parchment and spray well with low calorie cooking spray.
Step 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 and return to the oven for the remaining 10 minutes.
What should you should serve with these Sweet Potato Pakoras?
These Sweet Potato Pakoras are the perfect side dish and work really well with any of the following. It’s one of those dishes that goes with pretty much anything, especially Indian inspired food!
How do you know when these Sweet Potato Pakoras are cooked?
You should cook this recipe until the Sweet Potato 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 these 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 these 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, you can 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!
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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.
-
Prep Time
20 MINS
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Cook Time
20 MINS
- KCals 50
- Carbs 9G
Instructions
- Pre-heat 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.
- Chop the root end off the onions (do not cut the other end off!) and peel. The top of the onion will hold it together as you slice it on the mandoline.
- Select the finest blade for your mandoline and slice the onions. Watch your fingers and remember to always use the guard! If you prefer, you could also grate the onion instead.
- Use your hands to squeeze the juice from the onions over the sink and then place them into a large bowl.
- Combine the ground coriander, ground cumin, garam masala, chilli powder, spring onion, and salt and pepper in a bowl, and add to the onion mix. Stir well.
- Next grate in the cooked sweet potato - the skin will just fall away.
- 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.
- Place on the baking parchment and spray well with low calorie cooking spray
- 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 and return to the oven for the remaining 10 minutes.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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50 comments
See what others have to say
Francesca HoughTuesday 11th December 2018
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.
Louise HorrellWednesday 3rd October 2018
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.
JennieWednesday 29th August 2018
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!
SuzanneTuesday 3rd July 2018
Hi, Do you remove the skin before you grate the sweet potato or use it in the recipe?
Thanks,
Suzanne
Sarah WilliamsMonday 21st May 2018
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.
SarahSunday 20th May 2018
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.
AmyWednesday 11th April 2018
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 🙁
DanielleWednesday 7th March 2018
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?
SuzyTuesday 6th March 2018
Tried this today for my tater evening but the onions are still raw after 30 mins cooking. Any suggestions?
JaniceSunday 18th February 2018
Hi would love to try and make these but how much of the spices do u put in thanks x
LornaWednesday 7th February 2018
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.
Dawn RushtonSaturday 18th November 2017
If I don’t have a mandolin how do I cut the onions
Christina TaplinWednesday 8th November 2017
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.
Emma WhiteThursday 2nd November 2017
Could I use normal potatoes instead of sweet potato please?
MeganSaturday 28th October 2017
Why are mines always squishy and dont crisp up?
JudeTuesday 10th October 2017
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!
EmmaSaturday 19th August 2017
Ah no microwave .. boil or bake them instead?
CatherineTuesday 8th August 2017
These sound delicious. Can they be frozen? There’s only 2 of us and we are having the onion bhajis and chicken tikka as well! Thanks
Emma TMonday 11th September 2017
Hi Catherine,
Yes they should freeze, cook them first though ????
SiobhanThursday 6th July 2017
These sounds lovely, just wondering if you need to bake the sweet potato before you put it in the microwave…?
KateFriday 7th July 2017
Hi Siobhan
No there’s no need to bake them as they will be cooked in the microwave
sandraSaturday 20th May 2017
just made.these an they are loverly my new favourite snack
DebsFriday 19th May 2017
These sounds super tasty… you could put this recipe in the Vegan section 🙂
KateMonday 22nd May 2017
Hi Debs
Done!
LyndaFriday 7th April 2017
Made these for taster evening, simple to make and very tasty. Thanks PON for the recipe x
KateMonday 10th April 2017
Hi Lynda
They’re a big hit at our group when we make them for tasters
ClaireFriday 10th February 2017
Has anybody tried cooking these in an actifry? X
KateFriday 10th February 2017
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
Liz CrookstonThursday 2nd February 2017
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
KaySaturday 11th February 2017
So glad you liked them <3
ZoeMonday 30th January 2017
These are yummy and so easy to make
KaySaturday 11th February 2017
Hi Zoe,
Thank you! So glad you like them <3 ????
Natalie PargetorMonday 23rd January 2017
Can you freeze them?
KateMonday 23rd January 2017
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!
LeslieThursday 15th December 2016
Going to have them with steak and salad tonight
JulieSunday 11th December 2016
These sound amazing, thinking of making them for our next SW group taster nite! Thanx x
All That I'm EatingThursday 17th November 2016
These sound amazing!
KateMonday 14th November 2016
These are ace!!
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