Sweet Potato Patties
Sweet Potato Patties.
It’s been awhile since my last post. Life keeps getting in the way! I’ll jump straight to letting you know that my new recipe is Sweet Potato Patties. Yay, finally something savoury to share with you. I think they’re fast becoming my favourite breakfast.
No more day sleep.
Not all that long ago I was talking about how the twins were still having their day sleep. They were 3 in June so it’s pretty amazing that they were still happily going to bed and sleeping a couple of hours.
We recently had a few busy days in a row which meant they weren’t home to go to bed. That was the beginning of dropping the day sleep. They’re not fully ready to get rid of it, but they don’t need it everyday anymore….. or so they think anyway haha.
This is where my problem lies; I used to have a couple of hours, to mess around in the kitchen, write up new recipes and attempt to take photos. Now when I get the laptop out I have Norah at my feet telling me she’s hungry and Cole wanting to sit on my lap and tell him what all the different keys do.
I think I’m going to have to stop sleeping if I want to keep adding recipes.
Vegan Sweet Potato Patties.
Ok, back to my Sweet Potato Patties. They’re yum! I love going out for breakfast, but when I can make something simple and delicious at home, I don’t need to. Also this way, the kids can still be running around in their pyjamas and I don’t have to stress about packing bags and rushing out the door to get a table.
I have eaten these Sweet Potato Patties with hummus, eggs and a rocket salad. My sister has been over for breakfast and I added a side of hash browns. I think they would even be great used in a vegan burger.
Struggling with meal times.
Of course Norah isn’t a fan of my new Sweet Potato Patties, but if I’m honest I am struggling with meal times at the moment (picture me quietly rocking backwards and forwards in the corner). She is gaining weight (slowly) and I did have to go and buy both kids new summer clothes because last year’s don’t fit…. so she is growing, but I’m starting to see (and feel) quite a difference between their weight now.
Cole has always been bigger, he’s also much happier to try something new and eat a full meal. Norah tells me she’s hungry all day, but just eats a few bites and moves on. I’m trying to work on more structured meal times, but so far it doesn’t seem to make much difference with how much she eats.
Left overs.
Thankfully these Sweet Potato Patties can be frozen and thawed as needed. If I left them in the fridge they probably wouldn’t last too long….. even though the kids aren’t fans…. I’d definitely eat them. They’re actually yummy cold too and left overs are great for a super quick dinner (don’t forget to add a big spoonful of hummus too).
Breakfast.
If you’re looking for more breakfast inspiration, grab my recipe for Banana Pancakes with Sweet Sauce. Even my little fuss pots still eat these on a regular basis. They also love it when I change it up and top them with Chocolate Hazelnut Spread.
Sweet Potato Patties
Who wants a delicious, cafe style breakfast without leaving the house? These vegan, Sweet Potato Patties are so easy to make, you'll be inviting everyone over to eat at your place!
Ingredients
- 1 small sweet potato
- 30 g almond meal 16.4g of fat
- 30 ml tinned, full fat coconut milk 4.8g of fat
- 30 ml avocado oil 27.2g of fat
- 1 cup loosely packed baby spinach leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric powder
- 1 pinch salt
- 1 pinch pepper
Instructions
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Preheat the oven to 180° and line a baking tray with baking paper.
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Place some water on the stove in a saucepan (that will hold a steaming basket on the top) and cover with the lid.
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Peel and chop the sweet potato into small chunks.
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Place the sweet potato into the steaming basket and place the basket on top of the saucepan that you already have on the stove. Place the lid on top of the steaming basket. Cook the sweet potato for about 20 mins. These patties work best when the potato is really soft.
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While the potato is cooking, finely chop the spinach.
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Once the sweet potato is very soft, turn off the heat and remove the steaming basket from the top of the saucepan. Tip out the water and tip the cooked potato into the saucepan. Use a potato masher to mash the sweet potato until it's very smooth.
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Mix the rest of the ingredients into the mashed sweet potato.
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I used an ice cream scoop to make 14 balls of sweet potato mix on my lined baking tray. You could use a spoon or ¼ measuring cup too, just make sure they are all roughly the same size if you are calculating the fat.
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Use the back of a spoon or a knife to flatten the sweet potato balls into round patties.
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Place the tray into the preheated oven for 20 mins, flip gently with an egg flip and then cook for a further 20 mins.
Recipe Notes
Total fat content: Approximately 48.4g of fat.
14 serves at approximately 3.4g of fat per patty.