Baked Sweet Potato Patties
User Reviews
5
Baked Sweet Potato Patties
Description
This recipe begins by whisking egg with sea salt, black pepper, curry powder, and dried thyme, then mixing in superfine almond flour to help bind the ingredients. A large sweet potato is microwaved until tender, then peeled and mashed. The mashed sweet potato is combined with the seasoned egg mixture to form a thick batter.
Using a scoop, six portions are shaped on a parchment-lined baking sheet, flattened, and sprayed with avocado oil. They bake at 400°F for 15 minutes, are flipped, sprayed again with oil, and baked an additional 10 minutes until browned and firm. The patties have a tender interior with a golden exterior punctuated by aromatic curry and thyme.
These patties can be eaten immediately and are suitable for doubling the recipe. Leftovers store well refrigerated for several days and reheat gently in a microwave or eaten cold. The almond flour helps stabilize the texture but can be swapped for all-purpose flour if desired. The patties may also be pan-fried instead of baked for a crisper crust.
Ingredients
- Avocado oil spray
- 1 egg large
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon thyme dried
- 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
- Almond flour provides stability; using all-purpose flour changes texture and nutrition.
- Patties can be pan-fried on medium heat instead of baked.
- The recipe yields six patties; quantities can be doubled easily.
- Store leftovers refrigerated up to 3-4 days; reheat gently or eat cold.
- Freeze patties in a single layer for up to 3 months; thaw overnight in fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 2patties | |
| Calories | 253kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 327mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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