Savoury Sweet Potato Cakes

Mains

These savoury sweet potato cakes work for breakfast, lunch or dinner!

Serve them with your favourite side salad or bean salad for lunch or dinner or with fresh avocado toast for a beautiful plant based brunch.

They're also delicious in a lettuce wrap with a dollop of the tahini sauce or hummus, pumpkin seeds and chopped cucumber.

Enjoy!

Ingredients

makes 4 large cakes, or 6 small cakes

1 large sweet potato, peeled and diced (about 2 1/2 cups when diced)
1 Tbsp olive oil
1/2 red onion, diced (medium size - about 3/4 cup when diced)
1/4 tsp sea salt
1/4 tsp fresh ground pepper
1/2 tsp garlic powder
1/4 cup rolled oats
2 Tbsp ground flax seed
1 Tbsp nutritional yeast
2 Tbsp minced fresh parsley (can sub 1 tsp of dried parsley and 1 tsp dried oregano)

Lemon Tahini Sauce (optional)

1/4 cup tahini
Juice from 1 fresh lemon (or 2 Tbsp bottled lemon juice)
1 garlic clove, chopped (or 1/2 tsp of garlic powder)
1 Tbsp nutritional yeast
2 Tbsp olive oil
Fresh ground sea salt & pepper
1 Tbsp water

Tips & Nutrition

If you don't have a large sweet potato, sub in a couple smaller ones to equal the 2 1/2 cups diced.

Feel free to spice these up more with a dash of crushed red peppers.

Sweet potatoes are full of vitamin A for healthy skin and immune support. The flax seeds are high in Omega 3 healthy fats and the oats are rich in fibre.

If aren't sure what Nutritional Yeast is, learn more about it here: Ingredient Spotlight - Nutritional Yeast

You can easily double the recipe and freeze the extras individually so you can enjoy them quickly on busy days or sleepy Sunday brunches..."cook once, eat twice!"

Method

Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.

Steam the diced sweet potato in a large saucepan or steamer until tender when pierced (about 7-10 minutes). Transfer to a large mixing bowl.

In a large skillet, sauté the onion with olive oil until soft. Add to the mixing bowl with the sweet potato along with the salt, pepper, garlic powder and oats. Mash together with a potato masher or large fork until well combined.

In a small mixing bowl stir the flax seed with 1 Tbsp of warm water (this is different from a traditional flax egg and will make a more dry, crumbly texture). Stir in the nutritional yeast and parsley until well blended.

Add the flax mixture to the sweet potato mixture, working it in with your hands until evenly distributed. Shape the mixture into evenly sized patties - 4 large or 6 small.

Place the patties on the lined baking sheet and bake for 30 minutes or until they become lightly crisp on the outside.

Drizzle with Lemon Tahini Sauce or your favourite hummus (optional).

Enjoy with a creamy kale salad, a bean salad, avocado toast...or anything you like!