Sweet Potato Rellenos De Papa (Fritters)

Sweet potato rellenos de papa are a fun twist on the classic Puerto Rican fritter! This recipe is the perfect combination of sweet & salty, plus a ton of crunch.

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Sweet potato rellenos de papa are a fun twist on the classic Puerto Rican fritter! This recipe is the perfect combination of sweet & salty, plus a ton of crunch.

Sweet Potato Rellenos De Papa (Stuffed Sweet Potato Fritters)

Rellenos de papa are a traditional Puerto Rican fritter, and they happen to be my all time favorite crunchy snack whenever I visit the island.  Typically, they’re made with white potatoes, and are filled with a deliciously spiced ground beef mixture.   To add some beautiful color and sweetness to this traditional dish, I use a combination of sweet and regular potatoes.  The results are phenomenal!  We love the combination of sweet and salty flavors in Caribbean cuisine, so this combo was a no-brainer for me.  Even the husband loved them, and he hates sweet potatoes.  You can assemble a ton of these crispy, crunchy sweet potato fritters, and freeze them for future snacking.  These are highly addictive, so don’t say I didn’t warn you!

ingredients

(Makes about 12 rellenos)
1 pound Russet potatoes, peeled and diced
1 pound sweet potatoes, peeled and diced
1/2 cup of pre-cooked cornmeal (masarepa), plus more for dusting
1 pound lean ground beef
1/4 cup sofrito
1 teaspoon Adobo seasoning
1/2 packet Sazon seasoning
1/4 teaspoon oregano
1/4 teaspoon ground black pepper
Salt
Canola oil, for frying

directions

Cook the potatoes and sweet potatoes in salted, boiling water for 20-25 minutes, until they’re fork tender.  Drain them thoroughly.

Sweet Potato Rellenos De Papa | Delish D'Lites

Using a ricer, push the hot potatoes through the smallest setting (if yours is adjustible like mine).

Sweet Potato Rellenos De Papa | Delish D'Lites

Once all the potatoes have been riced, add 1/2 teaspoon of salt, and 1/2 cup of masarepa.  Stir to combine and set it aside for 15 minutes, while you prepare the filling.  This will allow the masarepa to absorb the excess moisture in the potatoes.

Sweet Potato Rellenos De Papa | Delish D'Lites

To make the filling, saute the beef with 1 tablespoon of canola oil,  1/4 cup of sofrito, 1 teaspoon of Adobo seasoning, 1/2 packet of Sazon seasoning, 1/4 teaspoon of dried oregano and 1/4 teaspoon of black pepper.  Cook until the beef is no longer pink.  Set the mixture aside.

To form the rellenos, I like using an ice cream scoop!  This helps portion out the sweet potato mixture easily, so that you don’t end up with rellenos that are all different sizes.   So take a regular sized ice cream scoop, and plop a ball of the potato mixture into your hand.

Sweet Potato Rellenos De Papa | Delish D'Lites

Use your free hand to pat the mixture into a disc, that’s just slightly bigger than your palm, and about 1/2″ thick.

Sweet Potato Rellenos De Papa | Delish D'Lites

Add a heaping tablespoon of the ground beef mixture into the center of the disc.

Sweet Potato Rellenos De Papa | Delish D'Lites

Slowly cup your hand to wrap the potato mixture around the filling.  Work slowly and gently to close up the fritter and form a ball.

Sweet Potato Rellenos De Papa | Delish D'Lites

Once the relleno is formed, roll it in some of the masarepa, so it’s evenly coated with a nice cornmeal crust.

Sweet Potato Rellenos De Papa | Delish D'Lites

Sweet Potato Rellenos De Papa | Delish D'Lites

Refrigerate the rellenos for 15-20 minutes, to allow them to firm up.  At this point, you can also freeze them.  Just place them on a parchment-lined baking sheet, and freeze them in a single layer until they’re firm. Store the frozen rellenos in a plastic freezer bag.  You’ll want to defrost them overnight in the refrigerator before frying.

Sweet Potato Rellenos De Papa | Delish D'Lites

Fry the rellenos in canola oil that’s been heated to 375-400 degrees F, for about 5-7 minutes.  Everything in them is already cooked, so you’re just looking for them to get crispy and golden brown on the outside.

Sweet Potato Rellenos De Papa | Delish D'Lites

Allow them to cool for 5 minutes before serving.

Sweet Potato Rellenos De Papa | Delish D'Lites

More Latin Recipes With A Twist

Sweet Potato Rellenos De Papa | Delish D'Lites
5 from 6 votes
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Sweet Potato Rellenos De Papa (Stuffed Sweet Potato Fritters)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 rellenos

Ingredients

  • 1 lb Russet baking potatoes (peeled & chopped)
  • 1 lb sweet potatoes peeled & chopped
  • 1/2 cup precooked cornmeal masarepa (plus more for dusting)
  • 1 lb 93% lean ground beef
  • 1/4 cup sofrito
  • 1 teaspoon Adobo seasoning
  • 1/2 packet Sazon seasoning
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • salt
  • canola oil for frying

Instructions

  1. Cook the potatoes and sweet potatoes in salted, boiling water for 20-25 minutes, until they’re fork tender. Drain them thoroughly.
  2. Using a ricer, push the hot potatoes through the smallest setting (if yours is adjustible like mine).
  3. Once all the potatoes have been riced, add 1/2 teaspoon of salt, and 1/2 cup of masarepa. Stir to combine and set it aside for 15 minutes, while you prepare the filling.
  4. To make the filling, saute the beef with 1 tablespoon of canola oil, 1/4 cup of sofrito, 1 teaspoon of Adobo seasoning, 1/2 packet of Sazon seasoning, 1/4 teaspoon of dried oregano and 1/4 teaspoon of black pepper. Cook until the beef is no longer pink. Set the mixture aside.
  5. To form the rellenos, use a regular sized ice cream scoop, and plop a ball of the potato mixture into your hand.
  6. Use your free hand to pat the mixture into a disc, that’s just slightly bigger than your palm, and about 1/2″ thick.
  7. Add a heaping tablespoon of the ground beef mixture into the center of the disc. Slowly cup your hand to wrap the potato mixture around the filling. Work slowly and gently to close up the fritter and form a ball.
  8. Once the relleno is formed, roll it in some of the masarepa, so it’s evenly coated with a nice cornmeal crust. Refrigerate the rellenos for 15-20 minutes, to allow them to firm up.
  9. Fry the rellenos in canola oil that’s been heated to 375-400 degrees F, for about 5-7 minutes. Allow them to cool for 5 minutes before serving.

Recipe Notes

To freeze the uncooked rellenos, place them on a parchment-lined baking sheet, and freeze them in a single layer until they’re firm. Store the frozen rellenos in a plastic freezer bag. You’ll want to defrost them overnight in the refrigerator before frying.

Sweet Potato Rellenos De Papa (Fritters)

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.