Some of the best recipes are the ones that come together with almost no fuss — a few good ingredients, a bit of time in the oven, and you’ve got something that feels hearty and homemade. These Sheet Pan Sweet Potato and Fetta Fritters are exactly that kind of meal. They’re gluten free, made without any flour, and come together in just 30 minutes.

All you need are a couple of sweet potatoes (I’ve used the beautiful purple ones for their vibrant colour and earthy sweetness), a few eggs to bind everything together, a handful of fresh parsley, and a crumble of creamy fetta. Everything gets mixed in one bowl, spread onto a tray, and baked until golden on the edges and tender in the middle — no standing over the stove, no frying, no fuss.

They’re light yet satisfying, perfect for lunch, a quick dinner, or even as a make-ahead option for busy days. Serve them warm stacked high with a good dollop of our vibrant Zacusca Beetroot, more crumbled fetta and a generous sprinkle of chopped fresh parsley, or enjoy them cold straight from the fridge — either way, they’re wholesome, flavourful, and beautifully simple.

Sheet Pan Sweet Potato & Fetta Fritters with Zacusca Beetroot - Romanian Delights Recipe

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Prep Time 30 minutes mins

Ingredients Method

Ingredients

  

Ingredients:

• 1 large leftover baked yellow sweet potato or 2 smaller ones (regular potato works just as well you might just need a few more to create the right consistency)
• 150 g Greek-style fetta crumbled
• 2 eggs
• 1 large handful of chopped parsley or any greens you have — wilted spinach, kale, or herbs all work beautifully
• A few dollops of Zacusca Beetroot plus extra to serve
• 1 tbsp olive oil for spraying or brushing
• Cracked black pepper to taste

Method

 

Instructions

Preheat the oven

1. Preheat the oven to 180°C fan-forced and line a large baking tray with baking paper.

Prepare the mixture

1. In a large bowl, mash the sweet potato until mostly smooth. Add the crumbled fetta, eggs, chopped parsley (or any greens you’re using), and a good grind of black pepper. Mix until everything comes together — the mixture should be thick but easy to spread.

Shape and bake

1. Spoon the mixture onto the prepared tray and spread it evenly to form a sheet about 1–2 cm thick. Lightly spray or brush the top with olive oil for that crisp, golden finish.

Bake

1. Bake for about 25 minutes, or until the fritter sheet is golden around the edges and set in the centre.

Cut and serve

1. Allow to cool slightly, then cut into squares or rectangles. Stack a few pieces on a plate and top each stack with a generous dollop of Zacusca Beetroot. Finish with some crumbled fetta, and a sprinkle of chopped parsley for colour and freshness, if you like.