Frozen sweet potato patties offer a convenient and versatile option for a quick side dish or snack. They are designed to be cooked directly from the freezer, resulting in a warm, soft interior and a crisp exterior without the need for thawing. Achieving the ideal texture requires applying the right amount of heat for the correct duration. The best technique depends on whether the priority is maximum crispiness, speed, or preparing a small batch quickly.
Oven Baking for the Crispiest Patties
Oven baking is the most reliable method for achieving maximum crispiness and is well-suited for preparing larger quantities of sweet potato patties. The dry, consistent heat allows surface moisture to evaporate slowly, promoting the Maillard reaction for deep browning and a crunchy texture. Preheat the oven to a temperature between 350°F and 400°F (175°C to 200°C).
Place the frozen patties on a baking sheet lined with parchment paper or aluminum foil, ensuring they are spaced evenly without overlapping. Overlapping patties traps steam, which prevents the surface from drying out and becoming crisp. For better results, consider placing the patties on a wire rack set inside the baking sheet, which allows air to circulate around the entire surface.
Bake the patties for approximately 20 to 25 minutes, depending on the oven temperature and thickness. Flipping the patties halfway through the cooking time ensures both sides are exposed to direct heat, promoting uniform browning and crispness. The patties are finished when they reach an internal temperature of 165°F and the exterior is a deep golden color.
Air Fryer Instructions for Speed
The air fryer utilizes rapid air circulation to cook the patties quickly, making it the fastest method for achieving a crisp exterior. This technique is effective for small to medium batches, as the patties must be arranged in a single layer for the hot air to work efficiently. Preheat the air fryer to a temperature of 375°F to 400°F (190°C to 205°C).
Arrange the frozen patties in the air fryer basket in a single, non-overlapping layer; working in batches may be necessary to prevent steaming. A light spritz of cooking oil can be applied before cooking to help achieve a deeper golden color and enhance the surface crunch. Cook the patties for typically between 8 and 12 minutes.
To ensure even cooking and browning, shake the basket or flip the patties halfway through the cooking cycle. The high-speed convection heat rapidly cooks the exterior, and flipping ensures the heat is distributed evenly to the center. The patties are ready when they are hot throughout and the surface has developed a crispness.
Quick Alternative: Stovetop Searing
Stovetop searing is an alternative for preparing a very small batch of sweet potato patties when the oven or air fryer is unavailable. This method relies on direct contact heat and a small amount of fat, resulting in a slightly different texture than dry-heat methods. Use a non-stick skillet or a well-seasoned cast iron pan, which provides excellent heat retention and distribution.
Heat one to two tablespoons of cooking oil in the pan over medium heat. This temperature prevents the exterior from burning before the frozen center can heat through. Place the frozen patties in the heated oil, ensuring enough space between them for easy flipping. Cook the patties for approximately four to six minutes per side, turning them frequently to prevent scorching.
To help the center heat through more quickly, the pan can be covered briefly during the initial cooking phase to trap steam and raise the internal temperature. After a few minutes, remove the cover to allow the surface moisture to escape and finish searing the exterior. The patties are done when they have a golden-brown crust and are heated completely through to the center.