Soft on the inside, crispy on the outside! These Healthy Vegan Sweet Potato Cakes are easy to make and super delicious. A mixture of oven-roasted sweet potatoes, black beans, spices and fresh herbs, shaped into cakes and pan-fried until golden brown. Delicious as a snack, side-dish or served with quinoa and veggies. They also go really well with our Lemon Tahini Yogurt Sauce.
![Healthy-vegan-sweet-potato-cakes-3 Vegan sweet potato cakes stacked on top of each other on a black plate finished with fresh cilantro and jalapeño pepper.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Healthy-vegan-sweet-potato-cakes-3.jpg)
Sweet potatoes are super versatile, which is one of the reasons we love them. They are the perfect base for a healthy and delicious meal, and they are the star in this Health Vegan Sweet Potato Cakes recipe. While it might seem a bit daunting at first to make cakes with sweet potatoes, it’s actually super easy to make. Just toss all of the ingredients into a food processor, shape into patties/cakes and pan-fry until golden and bob’s your uncle.
The Ingredients
![Ingredients-healthy-vegan-sweet-potato-cakes The ingredients for the healthy vegan sweet potato cakes on a wooden table.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Ingredients-healthy-vegan-sweet-potato-cakes.jpg)
- Sweet potatoes – roasted in the oven until soft and tender.
- Black beans – provide for some extra texture and taste. They are also a great source of plant-based protein.
- Jalapeño pepper – for a bit of kick/heat. Jalapeño peppers are relatively mild, so no need to worry about this recipe being really spicy.
- Chickpea flour – helps to create that crispy layer on the outside and makes sure that the cakes/patties are easily shaped.
![Healthy-vegan-sweet-potato-cakes-1jpg A hand places a raw vegan sweet potato cake on a plate with more raw vegan sweet potato cakes.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Healthy-vegan-sweet-potato-cakes-1jpg.jpg)
Cooking Tips
- You can wet your hands before shaping the patties in order to make it a little easier and less messy. However, you don’t really need it as these are already easy to shape.
- For patties with more texture, pulse the mixture a couple of times but don’t overmix. You can also blend until it’s an entirely smooth mixture, if you prefer it that way.
- If you like it spicy, don’t get rid of the seeds in the jalapeño pepper. If you don’t like it spicy, it is probably best to remove the seeds.
- When pan-frying the cakes, don’t start moving and flipping them around straight away. Be patient and give them a couple of minutes before you flip them, this will ensure a golden-brown and crispy outside.
![Healthy-vegan-sweet-potato-cakes-2 Four pan fried healthy vegan sweet potato cakes.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Healthy-vegan-sweet-potato-cakes-2.jpg)
Substitutions and Variations
- Corn – you can add some (canned) corn to the mixture, which is a delicious addition to the recipe.
- Ground cumin – you can also use ground coriander.
- Cilantro – we recommend using cilantro, but if you really dislike cilantro you can also use fresh mint or parsley.
- Jalapeño pepper – you can basically use any type of chili you like.
- Black beans – you can switch things up here and use any other type of beans, such as chickpeas or kidney beans.
![Healthy-vegan-sweet-potato-cakes-5 Healthy vegan sweet potato cakes on a black plate with a lemon tahini yogurt sauce on the side.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Healthy-vegan-sweet-potato-cakes-5.jpg)
FAQ
![Vegan sweet potato cakes stacked on top of each other on a black plate finished with fresh cilantro and jalapeño pepper.](https://lifeinourkitchen.com/wp-content/uploads/2024/06/Healthy-vegan-sweet-potato-cakes-square-150x150.jpg)
Healthy Vegan Sweet Potato Cakes
- Total Time: 45 min
- Yield: 12–14 cakes 1x
- Diet: Vegan
Description
Soft on the inside, crispy on the outside! These Healthy Vegan Sweet Potato Cakes are easy to make and super delicious. A mixture of oven-roasted sweet potatoes, black beans, spices and fresh herbs, shaped into cakes and pan-fried until golden brown.
Ingredients
- 2 small (400 grams) sweet potatoes, peeled and cubed
- 2 1/2 tbsp vegetable oil
- 1 garlic clove
- 1 jalapeño pepper, roughly chopped
- Â 1/5 cup (10 grams) fresh cilantro
- 14 oz (400 grams) canned black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- A pinch of freshly cracked black pepper
- 2 tbsp chickpea flour
Instructions
- Preheat oven on 190 degrees Celsius (374 Fahrenheit).
- Arrange the sweet potatoes on a baking sheet and mix in 1/2 tbsp of the oil.
- Roast in the oven for 20 minutes or until soft and tender.
- Add the garlic, jalapeno and cilantro to a food processor and mix. Add black beans, roasted sweet potatoes, spices, salt and a pinch of black pepper and blend until it reaches the desired consistency. We prefer a bit more texture, so a couple of pulses is enough. If you like it more smooth, blend until smooth.
- Transfer the mixture to a mixing bowl. Add chickpea flour and stir until incorporated.Â
- Shape into cakes/patties, roughly 5,5cm (2 inch) diameter and 1,5cm (0,5 inch) thick. You should be able to make about 12-14.Â
- Over medium heat, place a non-stick frying pan/skillet and add 1 tbsp of vegetable oil. Add the cakes and fry for 2/3 minutes on each side until golden and crispy. Repeat until all of the cakes are done.Â
- Serving tip: serve with our delicious yogurt tahini sauce recipe!
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Snack, Dinner
- Method: Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cake
- Calories: 81kcal
- Sugar: 2,2g
- Sodium: 0,18g
- Fat: 2,6g
- Saturated Fat: 0,4g
- Carbohydrates: 10,6g
- Fiber: 2,7g
- Protein: 2,5g