Sweet potato patties are the perfect side dish and way to get in extra veggies!
Perfect for lunch or dinner these sweet potato cakes are so easy to make and cook up in just 30 minutes and are vegan, gluten free, paleo and Whole30 friendly! The recipe can easily be doubled to meal prep for the week even easier!
Why you will love this recipe
- These sweet potato patties are perfect for dunking in ketchup or ranch dressing and are the perfect way to get your kiddos to eat more veggies!
- This recipe makes a huge batch, so you can make these in the beginning of the week and enjoy them throughout the week on salads, as a side dish or even with your breakfast!
- So easy to make! The hardest part of this recipe is peeling the sweet potatoes! The food processor does all the work for you.
- Great for entertaining! These sweet potato cakes are vegan, gluten free, dairy free, paleo and Whole30 friendly, so great to serve to a diverse crowd!
- These are crispy on the outside and soft on the inside. They have a texture similar to sweet potato tots and you could easily use this same recipe and form the mixture into tots instead of patties.
Ingredients
- Sweet potatoes
- Riced cauliflower
- Frozen spinach or kale
- Almond flour (or you can use ground up sunflower seeds or pumpkin seeds if you have an allergy)
- Ground flax meal
- Spices (smoked paprika, chives, salt)
- Food processor
How to prepare sweet potato patties
- Preheat oven to 450F
- Unlike other recipes out there, you don’t have to cook the sweet potatoes in the oven or boil them ahead of time! Instead, peel them and cut them into one inch thick coins (they don’t have to be perfect).
- Place the coins in the food processor and pulse until a rice like texture is created.
- Add the sweet potato rice to a large glass bowl, Add the frozen riced cauliflower and frozen spinach (or kale). Microwave this for 3 minutes.
- After microwaving, remove the mixture and add the almond flour, ground flax meal, spices, and salt and stir well to incorporate.
- Place a sheet of parchment paper or a silicone liner in a sheet pan and spray lightly with non-stick spray.
- Use a ¼ cup measuring cup (for accuracy) and form 15 equal-sized patties, placing them on the parchment paper lined baking sheet.
- Bake for 20 minutes at 450F. After 20 minutes, remove the patties and carefully flip them.
- Cook for 5 more minutes and serve hot, cold or room temperature.
What to serve these with?
These sweet potato patties are perfect served with Instant Pot BBQ chicken or slow cooker Balsamic Beef and a simple salad!
Don’t forget it’s more fun to dip these patties! Here are my favorite sauces:
- 2 minute Paleo Ketchup
- Dairy free Ranch Dressing
- Avocado Ranch
- Chipotle Ranch
- Chimichurri Sauce
- Vegan Chipotle Mayo
Storage
Fridge: Store leftover sweet potato cakes in the fridge for up to 5 days.
Freezer: These cakes can be stored in the freezer for up to 6 months!
Pro tip: The best way to store these are to first freeze them on a parchment paper lined baking sheet until solid. Once frozen, transfer them to a zip lock bag, dividing the patties with parchment or wax paper to make them easy to grab individually once frozen.
Defrost the sweet potato patties in the fridge 4 hours – overnight or on the counter 30 minutes or so.
Reheat the patties in the oven at 375F for 6-8 minutes or in the air fryer at 350F for 4 minutes.
If you love this recipe you should try
- Sweet Potato Lentil Patties
- Spicy Sweet Potato Soup
- Broccoli Tots
- Sweet Potato Apple Hash
- White Bean Pesto
Sweet Potato Patties (Whole30, Vegan)
$5.11 Recipe/$0.34 PattyGuided Recipe Video
Ingredients
- 3 cups sweet potatoes, riced (about 2 medium/large) - $1.99
- 1/2 package frozen riced cauliflower (1.5-2 cups) - $1.00
- 1 cup frozen spinach (or kale) - $0.50
- 1/3 cup almond flour - $1.01
- 3 tbsp ground flax - $0.21
- 1 tsp salt - $0.05
- 1 tsp smoked paprika - $0.10
- 1 tbsp dried chives - $0.25
Instructions
- Preheat oven to 450F
- Peel the sweet potatoes and cut them into one inch thick coins (they don’t have to be perfect).
- Place the coins in the food processor and pulse until a rice like texture is created.
- Add the sweet potato rice to a large glass bowl, Add the frozen riced cauliflower and frozen spinach (or kale). Microwave this for 3 minutes.
- After microwaving, remove the mixture and add the almond flour, ground flax meal, spices and salt and stir well to incorporate.
- Place a sheet of parchment paper or a silicone liner in a sheet pan and spray lightly with non-stick spray.
- Use a ¼ cup measuring cup (for accuracy) and form 15 equal sized patties, placing them on the parchment paper lined baking sheet.
- Bake for 20 minutes at 450F. After 20 minutes, remove the patties and carefully flip them.
- Place back in the oven and cook for 5 more minutes
Nutrition Information
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PAT
Friday 15th of October 2021
fantastic also easy to make. glad I found this recipe. thank you pat.
Felicia
Sunday 26th of September 2021
No microwave. Can I skip this step?
Samantha Rowland
Monday 11th of October 2021
If you don't have a microwave, you will want to steam the potatoes for a few minutes or the mixture will not come together since the potatoes get sticky once they have steamed for a few minutes (either in the microwave or in a steamer). Hope this helps!
Iracema
Tuesday 29th of October 2019
I made these patties and they are really good, I didn´t have spinach so I skipped that part. I added Chia Seeds and Hemp Hearts to the mix. I also added some sautted onion and garlic. I used cooked sweet potatoes, because I already had them, and the mix was nice and sticky. Very easy to make and fast to cook. Great recepie!!