Do you have a few sweet potatoes and don’t know what to do with them? I present sweet potato patties, the long-awaited successor of the zucchini patty. These baked goods beat sweet potato fries (which, according to Baariki, are inferior to regular fries anyway) in both the taste and health department. With a soft and chewy texture, you can eat them as is. Or serve your new favorite comfort food with your dip of choice to add a new flavor.
Sweet Potato Patties
Course: SidesCuisine: AmericanServings
5
servingsPrep time
45
minutesCooking time
30
minutesIngredients
4 medium sweet potatoes
1 cup whole wheat flour
2 eggs, beaten
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cayenne pepper
1/4 tsp garlic powder
1-2 tbsp melted butter
Olive oil (for shaping)
Directions
- Pressure cook sweet potatoes until they are mashable. (We like to do this by putting them in an Instant Pot on a trivet with some water in the bottom, and setting it to Pressure Cook on High for 15 minutes, then letting the pressure release after 10 minutes.)
- Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
- Combine eggs, ground cumin, salt, ground cayenne pepper, and garlic powder in a medium bowl. Add flour and mix.
- Peel the sweet potatoes and mash with a fork. Add to egg mixture and mix well until it looks like a sticky dough.
- Form the mix into about 32 patties and brush the tops with melted butter. It can help to oil your hands while shaping the patties, so that less of the mix sticks to your hands. They won’t expand in the oven, so feel free to place them close to one another.
- Bake the patties for 15 minutes, then flip them over and brush the other side with melted butter. Bake for 10 minutes, then turn the oven off and let cook in residual heat. You can eat them plain or serve with ketchup (or dip of choice).
This recipe was inspired by Healthy Recipe Blog’s Sweet Potato Patties.
