Sweet Potato Cake Patties are a great way to enjoy sweet potatoes. These patties are lite and delicious, and easy to make. They are made with quinoa, nutritional yeast, and sweet potatoes, along with a delightful amount of spices. I also made a lemony tahini based dressing, and served these over a bed of artisan romaine lettuce.
Sweet Potato Cake Patties
1/2 Cup of quinoa, rinsed and drained
1 Cup of mashed sweet potato flesh
1 Tablespoon of nutritional yeast
1 Teaspoon Italian Seasoning
1/4 Cup of basil, roughly chopped
1/2 Teaspoon of onion powder
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of lemon zest
1/2 Teaspoon of psyllium husk powder
Himalayan salt and pepper to taste
Olive oil spray
-Rinse the quinoa then add to a medium size saucepan with water and a pinch salt. Cook according to directions on packaging.
-Once the quinoa is cooled and dry, add or it to large bowl with the mashed sweet potato, nutritional yeast, Italian seasoning, onion powder, smoked paprika, lemon zest, psyllium husk powder, Himalayan salt pepper. Combine ingredients and adjust seasoning.
-Lightly spray the parchment lined baking sheet with oil spray. Divide the sweet potato cakes mixture into 4 equal portions. Then lightly oil your hands and form each patty. Place each patty on the baking sheet with parchment paper. Make sure to space them out.
-Bake the sweet potato cakes for 35 minutes, then flipping them over at the halfway point. Once the sweet potato cakes are browned and and firm, remove them oven and let them sit for 5 minutes.
-On a serving plate add chopped artisan romaine lettuce, top with with a warm sweet potato cake and drizzle with a lemony tahini dressing or a dressing of your choice over the sweet potato cakes and add chopped basil. You can also add your own topping too. Enjoy!