Baked Sweet Potato Patties

These flavorful sweet potato patties are seasoned with curry powder and thyme. Made with almond flour, they are paleo and gluten-free.

Course Side Dish

Cuisine Indian

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 253kcal

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.

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 if you do.
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 the fridge, in an airtight container, 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.