Sweet Potato Pakoras

  • 20MINS
  • 20MINS
  • Serves 12
  • 50KCAL

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

Sweet Potato Pakoras - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Sweet Potato Pakoras recipe?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

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.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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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 3 pinchofnom.com

Step 4

Use your hands to squeeze the juice from the onions over the sink and then place them into a large bowl.

Step 4 pinchofnom.com

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 5 pinchofnom.com Step 5 pinchofnom.com

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 8 pinchofnom.com

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.

Sweet Potato Pakoras - Pinch of Nom Slimming Recipes056_Pinch of Nom Slimming RecipesWhat 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!

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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
  • Cook Time
    20 MINS
  • KCals 50
  • Carbs 9G

Ingredients

  • 1 large brown onion
  • 2 large red onions
  • 1 large sweet potato
  • 1 spring onion finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • salt and pepper to taste
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. 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.
  2. 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.
  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.
  4. Use your hands to squeeze the juice from the onions over the sink and then place them into a large bowl.
  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.
  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 and spray well 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 and return to the oven for the remaining 10 minutes.

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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.

Reply

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.

Reply

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!

Reply

SuzanneTuesday 3rd July 2018

Hi, Do you remove the skin before you grate the sweet potato or use it in the recipe?
Thanks,
Suzanne

Reply

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.

Reply

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.

Reply

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 🙁

Reply

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?

Reply

SuzyTuesday 6th March 2018

Tried this today for my tater evening but the onions are still raw after 30 mins cooking. Any suggestions?

Reply

JaniceSunday 18th February 2018

Hi would love to try and make these but how much of the spices do u put in thanks x

Reply

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.

Reply

Dawn RushtonSaturday 18th November 2017

If I don’t have a mandolin how do I cut the onions

Reply

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.

Reply

Emma WhiteThursday 2nd November 2017

Could I use normal potatoes instead of sweet potato please?

Reply

MeganSaturday 28th October 2017

Why are mines always squishy and dont crisp up?

Reply

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!

Reply

EmmaSaturday 19th August 2017

Ah no microwave .. boil or bake them instead?

Reply

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

Reply

    Emma TMonday 11th September 2017

    Hi Catherine,

    Yes they should freeze, cook them first though ????

    Reply

SiobhanThursday 6th July 2017

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

Reply

    KateFriday 7th July 2017

    Hi Siobhan
    No there’s no need to bake them as they will be cooked in the microwave

    Reply

sandraSaturday 20th May 2017

just made.these an they are loverly my new favourite snack

Reply

DebsFriday 19th May 2017

These sounds super tasty… you could put this recipe in the Vegan section 🙂

Reply

    KateMonday 22nd May 2017

    Hi Debs
    Done!

    Reply

LyndaFriday 7th April 2017

Made these for taster evening, simple to make and very tasty. Thanks PON for the recipe x

Reply

    KateMonday 10th April 2017

    Hi Lynda
    They’re a big hit at our group when we make them for tasters

    Reply

ClaireFriday 10th February 2017

Has anybody tried cooking these in an actifry? X

Reply

    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

    Reply

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

Reply

    KaySaturday 11th February 2017

    So glad you liked them <3

    Reply

ZoeMonday 30th January 2017

These are yummy and so easy to make

Reply

    KaySaturday 11th February 2017

    Hi Zoe,

    Thank you! So glad you like them <3 ????

    Reply

Natalie PargetorMonday 23rd January 2017

Can you freeze them?

Reply

    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!

    Reply

LeslieThursday 15th December 2016

Going to have them with steak and salad tonight

Reply

JulieSunday 11th December 2016

These sound amazing, thinking of making them for our next SW group taster nite! Thanx x

Reply

All That I'm EatingThursday 17th November 2016

These sound amazing!

Reply

KateMonday 14th November 2016

These are ace!!

Reply

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