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Sweet potato patties recipe

Sweet potato patties recipe

Sweet potatoes are a bit too starchy for my husband and me. But sweet potatoes do have some benefits, and my kids really like these patties – they are one of their favourite 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 often sneak one or two, especially after an intense workout.


You’ll only need a few simple ingredients to make 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 probably 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. Speaking from experience…

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.


It’s so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

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

2. Then mash it with a mixture of eggs, almond flour, and spices.

3. Place mounds of the mixture on a greased baking sheet and gently flatten them.

4. Spray them with oil, then bake until set 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, simply because I find baking is so much easier! It’s a hands-off approach to cooking that makes life very easy.

How to make sweet potato cakes, a step by step photo collage


Because of their Indian flavour 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 a 400°F oven, I sometimes serve them with the main dish that I can bake in the same oven, such as lamb meatballs or baked chicken thighs.


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.

source – cooking365coza