Sweet potato patties are the perfect side dish and way to get in extra veggies! Perfect for lunch or dinner these sweet potato patties 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!
I just love sweet potatoes and often buy one or two bags of sweet potatoes more than we actually need for the week! Anytime I find myself with a surplus of sweet potatoes, I make these super simple sweet potato patties!
These sweet potato patties 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 sweet potato mixture into tots instead of patties. I’m just lazy (if I’m being honest) and prefer how quickly these sweet potato patties come together.
What do you need to make these sweet potato patties?
- 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 (affiliate)
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 the sweet potatoes and cut them into one inch thick coins (they don’t have to be perfect).
- Place the sweet potato 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 sweet potato 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.
How to make Sweet Potato Patties
What to serve sweet potato patties 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 sweet potato patties! Here are my favorite sauces:
Can you freeze these sweet potato patties?
Yes! If you decide to make a large batch you can either store these in the fridge for about 5 days or store them in the freezer for up to 6 months!
Here is a tip: you don’t want these to stick together when frozen so use parchment paper to separate the sweet potato patties in the zip lock bag. Alternatively, if you have the room, you can freeze these on a parchment paper lined baking sheet until solid then you can transfer them to a zip lock bag for long term storage.
Sweet Potato Patties (Whole30, Vegan)
Ingredients
- 3 cups sweet potatoes, riced about 2 medium/large
- 1/2 package frozen riced cauliflower 1.5 cups
- 1 cup frozen spinach (or kale)
- 1/3 cup almond flour
- 3 tbsp ground flax
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tbsp dried chives
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 sweet potato 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 sweet potato 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
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