These flavorful sweet potato cakes are seasoned with curry powder and thyme. Made with almond flour, they are paleo and gluten-free.
I season these sweet potato patties with curry powder, giving them a complex, Indian-inspired flavor. Instead of adding white flour, I use almond flour, which works well. I also bake them instead of frying. Baking is a hands-off approach to cooking that makes life easy. The entire recipe takes about 40 minutes and is easy and delicious. My kids adore these patties, and so do we, the grown-ups.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Avocado oil spray: I use it to grease the pan. You can also use a thin layer of ghee.
- Egg: I use one egg as a binder that helps hold the patties together.
- To season: Salt, pepper, curry powder, and dried thyme.
- Almond flour: I use superfine almond flour. A coarse almond meal will work, too.
- Sweet potato: Leave it unpeeled for now. You will peel it after it's cooked.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Your first step is to microwave a sweet potato. Cooking it in the microwave is easy and quick. Then, mash it with a mixture of eggs, almond flour, and spices.
Place mounds of the mixture on a greased baking sheet and gently flatten them.
Spray them with oil, then bake until set and golden. This should take 10-15 minutes per side in a 400°F oven. Serve them hot.
Recipe Tips
- 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.
- Instead of baking, you can fry these patties in oil over medium heat until golden and set, 3-4 minutes per side.
- Storage tips: This recipe makes six patties and can easily be doubled. The leftovers can be kept in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave, or simply eat them cold. To freeze these patties, arrange them in a single layer in a freezer bag and freeze them for up to three months. Thaw them overnight in the fridge.
Serving Suggestions
Because of their Indian flavor profile, I often serve sweet potato patties with tandoori chicken, especially when I have them as leftovers (since they require a different oven temperature than the chicken).
However, they are versatile enough to be served with many other main dishes. Since I bake them in a 400°F oven, I like to serve them with a main dish I can bake in the same oven, such as any of the following:
Recipe Card
Baked Sweet Potato Cakes
Video
Ingredients
- Avocado oil spray
- 1 large egg
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon dried thyme
- ¼ cup almond flour - superfine; 1 ounce
- 1 sweet potato - large; 1 pound
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper marked as safe for high heat 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 the sweet potato to cool for 5 minutes until easier to handle, then peel and mash it well with a fork.
- Add the mashed sweet potato to the egg mixture. Mix well.
- Using a 4-tablespoon scoop, scoop six mounds of the mixture onto the prepared baking sheet. Flatten the mounds with a spatula and spray them with oil.
- Bake the cakes for 15 minutes. Flip them to the other side, spray them with more oil, and bake until browned and set, 10 more minutes.
- Serve immediately.
Notes
- This is not a low-carb recipe.
- 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.
- Instead of baking, you can fry the patties in oil over medium heat until golden and set, 3-4 minutes per side.
- This recipe makes six patties and can easily be doubled. The leftovers can be kept in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave or eat them cold.
- To freeze these patties, arrange them in a single layer in a freezer bag and freeze them for up to three months. Thaw them overnight in the fridge.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Paul says
This looks amazing but with a hitch - my wife has a paleo(ish) diet but cannot eat sweet potatoes - would this recipe work with cauliflower or broccoli as the mash? Thanks in advance and glad I came across this site!
Vered DeLeeuw says
Hi Paul,
I don't think so, but if she can eat dairy, try these cauliflower fritters - they are excellent.
Jac says
This looks great! Can these be frozen and re-heated?
Vered DeLeeuw says
Hi Jac,
Yes - you can freeze them for up to three months and reheat in the microwave or in a 350°F oven.
Rob says
Can I cook these using an air fryer?
Vered DeLeeuw says
Hi Rob,
I'm sorry - I don't own an air fryer. I only tested this recipe in a traditional oven and in a skillet.
William says
The rule of thumb on air fryers is usually 25-50° F lower, and ½ the time. Check midway through and adjust.