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Golden brown sweet potato patties topped with avocado cilantro sauce.

Sweet Potato Patties with Avocado Cilantro Sauce

Quick, wholesome, and delicious sweet potato patties topped with a creamy avocado cilantro sauce, perfect for busy days.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Patties
  • 2 medium sweet potatoes (about 1 pound), cooked and mashed Peel and cut into chunks before cooking.
  • 1/2 cup breadcrumbs Use gluten-free breadcrumbs if needed.
  • 1/4 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 1 large egg (or a flax egg for a vegan version) For the flax egg, mix 1 tbsp ground flaxseed with 2.5 tbsp water.
  • Olive oil for frying
For the Avocado Cilantro Sauce
  • 1 ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice (or lemon juice) Use lemon juice if feeling adventurous.
  • Salt to taste
  • Water, for thinning the sauce Adjust as needed for desired consistency.

Method
 

Preparation
  1. Peel and cut sweet potatoes into chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain and mash. Set aside to cool.
  2. In a large bowl, combine mashed sweet potatoes, breadcrumbs, green onions, garlic powder, cumin, salt, pepper, and egg (or flax egg). Mix until well combined to form a dough-like consistency. Adjust with more breadcrumbs or sweet potato if needed.
  3. Form the mixture into patties about 1/2 inch thick.
Cooking
  1. Heat a splash of olive oil in a skillet over medium heat. Fry the patties for 4-5 minutes on each side until golden brown and crispy.
Making the Sauce
  1. Blend the avocado, cilantro, lime juice, salt, and a bit of water until smooth. Adjust the water to get the desired consistency.
Serving
  1. Place the sweet potato patties on a serving dish and drizzle with avocado sauce.

Notes

For kids, consider adding finely chopped spinach or kale to the mixture for extra nutrition. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for crispy texture. If fresh cilantro is unavailable, parsley can be used as a substitute.