Made with almond flour, they are paleo and gluten-free. They taste great when freshly cooked, but the leftovers are excellent, too. Sweet potatoes are too starchy for my husband and me, but my kids love these patties - they are one of their favorite side dishes. I season these patties with curry powder, which gives them a complex, Indian-inspired flavor. Instead of adding white flour, I use almond flour, keeping them paleo and gluten-free. I also bake them instead of frying. Baking is a hands-off approach to cooking that makes life easy.
Recipe Card
Avocado oil spray: I use it to grease the pan. You can also use a thin layer of ghee. Egg: Just one egg. I use large eggs in most of my recipes, including this one. To season: Salt, pepper, curry powder, and dried thyme. Almond flour: I use blanched, finely ground flour. Sweet potato: Leave it unpeeled for now. You will peel it after it’s cooked.
Your first step is to microwave a sweet potato. Cooking it in the microwave is easy and quick. Then, mash it with a mixture of eggs, almond flour, and spices. Place mounds of the mixture on a greased baking sheet and gently flatten them. Spray them with oil, then bake until set and golden. This should take 10-15 minutes per side in a 400°F oven. Serve them hot. However, they are versatile enough to be served with many other main dishes. Since I bake them in a 400°F oven, I like to serve them with a main dish I can bake in the same oven, such as baked shrimp, crispy baked chicken thighs, or pork meatballs. 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.
