These delicious 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 tahini sauce or hummus, pumpkin seeds and chopped cucumber.
makes 4 large cakes, or 6 small cakes
Lemon Tahini Sauce (optional)
Preheat the oven to 350 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 slightly crisp on the outside.
To make the Lemon Tahini Sauce, blend all ingredients in a high speed blender or food processor until creamy.
Drizzle the cakes with the Lemon Tahini Sauce or your favourite hummus (optional).
Enjoy with a creamy kale salad, a bean salad or avocado toast.
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.