An easy recipe for very flavorful sweet potato patties, seasoned with curry powder. Made with almond flour, they are paleo and gluten-free.
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 favorite 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.
The ingredients you’ll need
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.
How to make sweet potato patties
It’s so easy! Scroll down to the recipe card for the 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.
What to serve with them?
Because of their Indian flavor 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 a main dish that I can bake in the same oven, such as lamb meatballs or baked chicken thighs.
What about leftovers?
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.
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Sweet Potato Patties
INGREDIENTS
- Avocado oil spray
- 1 large egg
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1/4 cup blanched finely ground almond flour (1 oz)
- 1 large sweet potato (1 lb.)
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a rimmed 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.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.