sweet potato cakes

Sweet Potato Hash Browns Recipe: Easy Hash Brown Potatoes, cooked into Sweet Potato Cakes with herbs and spices. A healthy Paleo Recipe you've got to try!

Sweet Potato Hash Browns

sweet potatoes ((from 2 XL sweet potatoes))

almond flour

onion powder

oregano

salt

chipotle pepper

olive or coconut oil

Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Brush the oil over the surface of the parchment paper.

Peel the sweet potatoes and shred them with a cheese grater. Place the shredded potatoes in a large mixing bowl. Add the almond flour, egg, and all seasonings. Mix well to coat the shredded potatoes.

Use a 1/3 cup scoop to portion out eight patties. Place them on the baking sheet with room to spread. Then use the bottom of the measuring cup (or a drinking glass) to press the sweet potato cakes into 1/3-1/2 inch patties.

Use the oil brush to dab the extra oil on the baking sheet on the tops of the sweet potato cakes.

Bake for 15 minutes. Then flip and bake another 10-15 minutes.

These hearty sweet potato cakes are balanced with a bright and earthy salad. 

Sweet Potato Cakes with Kale and Bean Salad

potatoes,

green onions, thinly sliced

pepper

c. light mayonnaise

lime juice

soy sauce

baby kale

c. shelled frozen edamame

My recipe for sweet potato cakes with lemony tahini slaw is a delicious light dinner. Baked in the oven, the vegan sweet potato patties also have quinoa and hemp to make them extra satisfying. Plus, this recipe is gluten-free.

Vegan Sweet Potato Quinoa Patties with Lemony Slaw

tahini

lemon zest

lemon juice

garlic,

olive oil

Dijon mustard

maple syrup

salt and ground black pepper,

+ 1 tablespoon ice cold water

quinoa,

sweet potato flesh

hemp seeds

yeast

Old Bay seasoning

flat leaf parsley, roughly chopped

garlic powder

½ teaspoon sweet paprika

½ teaspoon psyllium husk powder

avocado oil spray (or other oil spray of choice)

kale

dill parsley

lemon wedges

In a medium bowl, whisk together the tahini, lemon zest, lemon juice, garlic, olive oil, Dijon, maple syrup, salt, and pepper. Then, add the ice water and whisk until smooth. The colour of the sauce should pale and the texture should be slightly thick. If it’s too thick, add more water by the teaspoon until you have the right consistency. Set aside in the fridge.

Preheat the oven to 375°F. Line a baking sheet with parchment.

Make the lemony tahini sauce:

Place the rinsed quinoa in a small saucepan along with 1 cup of water and a pinch of salt. Cover the pot and place it over medium-high heat. Bring the quinoa to a boil. Then, lower to a simmer, remove the lid, and cook until almost all of the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let it cool.

Once the quinoa is cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon zest, psyllium husk powder, salt, and pepper. Once evenly mixed, taste the mixture for seasoning and adjust if necessary.

Lightly spray the parchment-lined baking sheet with oil spray. Divide the sweet potato cakes mixture in 4 equal portions. Lightly oil your hands and from each portion into a patty. Place each patty on the oiled parchment, giving each some space.

Bake the sweet potato cakes for 35 minutes, carefully flipping them over at the halfway point. Once the sweet potato cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.

Make the sweet potato patties:

In a separate large bowl, toss the shredded kale/cabbage with enough of the lemony tahini dressing to coat. Season the greens with salt and pepper and toss to coat.

Divide the lemony slaw evenly among 4 plates. Top each heap of slaw with a warm sweet potato quinoa patty. Drizzle extra lemony tahini sauce over the sweet potato cakes and finish with some chopped dill/parsley and a lemon wedge. Enjoy!

Assemble:

was super excited to try this recipe! with some leftover cabbage and sweet potatoes, I thought this would be a great way to use them up. the lemony tahini dressing is the star here (in my opinion), although it does end up slightly bitter. I'd recommend making it a day before the cakes so the flavors can pull.

the cakes themselves weren't as successful as I'd hoped. I simply couldn't get them to stick together, so flipping them was nearly impossible. I tried to cook one in a pan just to see how that might work, and it was a disaster (lol). 

overall a fun recipe to try out, but labor intensive and not foolproof.

I stumbled upon your blog just yesterday, and instantly fell in love with your recipes! I made this for my partner and I tonight and I have to say it was delightful. Such a lovely meal!

I make these all the time. They come together pretty quick, and I love the flavor combination. the old bay and sweet potato combo is never one I would have done, but it tastes great. Love the sauce as well, but I'm a sucker for any lemon tahini anything. The only thing is, when I started making these, I didn't have psyllium husk or hemp seed, so I subbed those both for a tablespoon of chia seed, and now that's what I do as a matter of course. I'm only adding this comment in case someone was in a similar situation, ingredient wise, and was on the fence. They're great!

This recipe is truly incredible. I love making a batch and eating on them throughout the week, for any meal! I also add whatever sounds good to the patties, and have had success with finely chopped kale and beet greens/stems when I don’t have parsley. Roasted pumpkin seeds are also a lovely crunchy addition. Last time I made this I slow roasted some in-season cherry tomatoes until nice and jammy, then topped the patties along with that spot-on sauce. Exquisite. Thank you for such a wonderful recipe…one of my all-time vegan favorites!

I really love this recipe. It will be on regular rotation from now on. I replaced the Old Bay seasoning by some Southwestern spices mix (cause I didn’t have Old Bay seasoning) and it was delicious! Thanks for the great recipe.

This was great. I really loved the tahini dressing and slaw in particular.&nbsp;

Top 3 sweet potato cakes recipes from across the web

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Top 3 sweet potato cakes recipes from across the web

The most viewed sweet potato cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Hash Browns

Sweet Potato Cakes with Kale and Be...

Vegan Sweet Potato Quinoa Patties w...

The most viewed sweet potato cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine