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Vegan sweet potato cakes stacked on top of each other on a black plate finished with fresh cilantro and jalapeño pepper.

Healthy Vegan Sweet Potato Cakes

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  • Author: Sjors
  • Total Time: 45 min
  • Yield: 12-14 cakes 1x
  • Diet: Vegan


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.


  • 2 small (400 grams) sweet potatoes, peeled and cubed
  • 2 1/2 tbsp vegetable oil
  • 1 garlic clove
  • 1 jalapeño pepper, roughly chopped
  •  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


  1. Preheat oven on 190 degrees Celsius (374 Fahrenheit).
  2. Arrange the sweet potatoes on a baking sheet and mix in 1/2 tbsp of the oil.
  3. Roast in the oven for 20 minutes or until soft and tender.
  4. 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.
  5. Transfer the mixture to a mixing bowl. Add chickpea flour and stir until incorporated. 
  6. 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. 
  7. 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. 
  8. Serving tip: serve with our delicious yogurt tahini sauce recipe!


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


  • 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
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