An easy recipe for very flavorful mashed sweet potato cakes, seasoned with curry powder. Made with almond flour, they are paleo and gluten free.
Very flavorful mashed sweet potato cakes are seasoned with curry powder, giving them a complex, Indian-inspired flavor and warmth.
Rather than adding white flour to the mixture, I use almond flour, keeping these cakes paleo and gluten free.
I also bake these sweet potato cakes instead of frying, not so much for health reasons (frying with healthy oils is fine), but simply because baking is so much easier!
To make things even easier and super fast, I microwave the sweet potato rather than baking.
The recipe makes 6 sweet potato cakes and can easily be doubled. Leftovers keep well in the fridge for 3-4 days. Gently reheat them in the microwave, or simply eat them cpld as I often do! They are very tasty when topped with sour cream.
Sweet Potato Cakes
- Avocado oil spray
- 1 large egg
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1/4 cup blanched almond flour (1 oz)
- 1 large sweet potato (1 lb.)
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray it with oil.
- In a medium bowl, whisk together the egg, sea salt, black pepper, curry powder and dried thyme. Mix in the almond flour. Set aside.
- Pierce the sweet potato all over with a fork. Microwave until tender, about 5 minutes per side.
- Allow to cool 5 minutes until easier to handle, then peel and mash well with a fork.
- Add the mashed sweet potato to the egg mixture. Mix well.
- Using a 4-tablespoon scoop or measuring cup, scoop six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.
- Bake the sweet potato cakes for 15 minutes. Flip to other side, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.