Step 1

For the dill yogurt sauce, combine the greek yogurt, dill, lemon zest, lemon juice, and granulated garlic in a mixing bowl. Stir until smooth. Season with salt and black pepper to taste. Let sit at room temperature while you make the fritters.

Step 2

Add the eggs, smoked paprika, granulated garlic, cayenne, and salt to a large mixing bowl. Whisk to combine. Fold in the grated sweet potatoes and green onions. Sprinkle in the flour and baking powder. Fold to combine.

Step 3

Heat a 12” stainless steel skillet over medium heat. Add enough oil to generously coat the bottom. Once hot (the oil will shimmer), spoon about 2 tablespoons of the sweet potato mixture into the skillet at a time, using a spoon to flatten each fritter (you should be able to fit about 4-5 fritters in the skillet at once).

Step 4

Cook for 2-3 minutes per side until golden crisp and cooked through. Adjust the heat throughout the cooking process as needed (medium-low if they’re getting too dark / back to medium when they’re not crisping enough).

Step 5

Transfer the fritters to a sheet pan lined with a rack to drain. Immediately sprinkle with flaky sea salt. Repeat with the remaining mixture, adding more oil to the skillet as needed.

Step 6

Serve the sweet potato fritters immediately with the dill yogurt sauce on top or alongside.