Description
These flavorful sweet potato patties are seasoned with curry powder and thyme. Made with almond flour, they are paleo and gluten-free.
Ingredients
Scale
- Avocado oil spray
- 1 large egg
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon dried thyme
- 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
- 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.
Nutrition
- Serving Size: 2 patties
- Calories: 253 kcal
- Sugar: 0.5 g
- Sodium: 327 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 6 g