Sweet Potato Patties - Healthy Recipes Blog (2024)

An easy recipe for very flavorful sweet potato patties, seasoned with curry powder.

Made with almond flour, they are paleo and gluten-free. They taste great when freshly cooked, but the leftovers are excellent too.

Sweet potatoes are a bit too starchy for my husband and me. But my kids really like these patties - they are one of their favorite side dishes.

Since these patties are very easy to make, I am happy to make them for the kiddos. And don't tell anyone 🤐, but I sometimes sneak one or two, especially after an intense workout.

Ingredients

You'll only need a few simple ingredients to make these sweet potato patties. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Avocado oil spray: I use it to grease the pan. You can also use a thin layer of ghee.

Egg: Just one egg. I use large eggs in most of my recipes, this one included.

Salt and pepper: Freshly ground black paper tastes best. If you use coarse salt (such as kosher salt), you can use a little more of it.

Spices: Curry powder and dried thyme. Make sure the spices you use are fresh! A stale spice can easily ruin a dish.

Almond flour: I use blanched finely ground flour in this recipe. I don't recommend using a coarse almond meal.

Sweet potato: Leave it unpeeled for now. You will peel it after it's cooked.

Instructions

Making these sweet potato cakes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Your first step is to microwave a sweet potato. Cooking it in the microwave is easy and quick.

Thenmash it with a mixture ofeggs, almond flour, and spices.

Place mounds of the mixtureon a greased baking sheet and gently flatten them.

Spray them with oil, then bake untilset and golden. This should take 10-15 minutes per side in a 400°F oven.

I season these tasty patties with curry powder, which gives them a complex, Indian-inspired flavor and warmth. And instead of adding white flour to the mixture, I use almond flour, keeping them paleo and gluten-free.

I also bake them instead of frying them, simply because I find that baking is so much easier! It's a hands-off approach to cooking that makes life so easy.

Expert tip

The almond flour helps stabilize the mixture so that it's not too soft. If you don't mind gluten, you can use two tablespoons of all-purpose flour instead. The nutrition info will obviously change if you do.

Frequently asked questions

Variations

The best way to vary this recipe is to experiment with the spices you add to the mixture. Good options include cumin, smoked paprika, and a pinch of cinnamon.

Serving suggestions

Because of their Indianflavor profile, I like to serve these sweet potato patties as a side dish when I make tandoori chicken.

But it's a very versatile side dish that goes with many main dishes. And since I bake them in a400°F oven, I sometimes serve them with a main dish that I can bake in the same oven, such as lamb meatballs or baked chicken thighs.

Storing leftovers

This recipe makes six patties and can easily be doubled. Leftovers keep well in the fridge, in an airtight container, for 3-4 days.

Gently reheat them in the microwave, or simply eat them cold as I often do! They are very tasty when topped with sour cream.

Recipe Card