An easy recipe for very flavorful sweet potato patties, seasoned with curry powder.
Made with almond flour, they are paleo and gluten-free. They taste great when freshly cooked, but the leftovers are excellent too.
Sweet potatoes are a bit too starchy for my husband and me. But 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 sometimes sneak one or two, especially after an intense workout.
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Ingredients
You'll only need a few simple ingredients to make these 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 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.
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.
Instructions
Making these sweet potato cakes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
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.
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 them, simply because I find that baking is so much easier! It's a hands-off approach to cooking that makes life so easy.
Expert tip
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 if you do.
Frequently asked questions
I don't recommend that. Coconut flour behaves very differently than almond flour so it's not a good substitute.
Yes. You can fry them in oil over medium heat until golden and set, 3-4 minutes per side.
Yes. You can arrange them in a single layer in a freezer bag and freeze them for up to three months.
Variations
The best way to vary this recipe is to experiment with the spices you add to the mixture. Good options include cumin, smoked paprika, and a pinch of cinnamon.
Serving suggestions
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.
Storing 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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Recipe card
Sweet Potato Patties
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 blanched finely ground almond flour (1 oz)
- 1 large sweet potato (1 lb.)
INSTRUCTIONS
- Preheat the oven to 400 degrees 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 or measuring cup, scoop six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.
- Bake the cakes for 15 minutes. Flip to the other side, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.
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NOTES
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NUTRITION PER SERVING
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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, and Country Living. 