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Crispy Sweet Potato Patties with Spicy Cilantro Chutney

Serves 5

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    Crispy sweet potato patties with spicy cilantro chutney

    Vibrant cilantro chutney brings heat and lime tanginess to balance out the delicious earthy flavour of these creamy sweet potato patties. Crisp on the outside and packed full of fibre and antioxidants, hemp hearts and chickpea flour add extra protein to these nutritious and savoury snacks. Delicious served hot with chutney, they’re also a welcomed addition to a green salad or wrap.

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    Tuber or not tuber

    Sweet potatoes and yams are often mislabelled and confused for one another. Although both are a type of tuber, sweet potatoes and yams are quite different.

    Sweet potatoYam
    root tuberstem tuber
    5 to 7 oz (140 to 200 g)can grow up to 7 ft (2.1 m) long and weigh 100 lbs (45 kg)
    orange, purple, red, or white fleshwhite or purple flesh
    smooth white, orange, purple, or red skinthick, rough, brown, or black skin
    sweet in flavour neutral in flavour and toxic if eaten raw

    This collection was originally published in the October 2025 issue of alive magazine.

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    Crispy Sweet Potato Patties with Spicy Cilantro Chutney

      Ingredients

      Sweet potato patties
      • 2 cups (500 mL) shredded sweet potato (3 small to medium potatoes)
      • 1/2 cup (125 mL) grated carrot
      • 1/4 cup (60 mL) finely chopped green onion, green part only
      • 1 1/2 tsp (7 mL) ground cumin
      • 1 1/2 tsp (7 mL) sea salt
      • 1/2 tsp (2 mL) ground coriander
      • 1/2 tsp (2 mL) ground turmeric
      • 1/2 tsp (2 mL) ground chili pepper
      • 1/2 cup (125 mL) chickpea flour
      • 2 1/2 Tbsp (37 mL) avocado oil
      Spicy cilantro chutney
      • 1/2 cup (125 mL) cilantro, leaves only
      • 2 cloves garlic, peeled and grated or finely minced
      • 1 green chili, stem removed and sliced
      • 3 Tbsp (45 mL) filtered water
      • 1 Tbsp (15 mL) chopped mint leaves
      • 1 Tbsp (15 mL) hemp hearts
      • 1 1/2 tsp (7 mL) lime juice
      • 1/2 tsp (2 mL) peeled and grated gingerroot
      • 1/2 tsp (2 mL) date sugar
      • 1/4 tsp (1 mL) sea salt

      Directions

      01

      Bring large pot of water to a boil on medium to high heat. When boiling, carefully place whole washed sweet potatoes into pot and boil for 20 minutes or until sweet potatoes are fork-tender. Remove from pot and allow to cool.

      02

      While sweet potatoes cool, make chutney. Add to small food processor, cilantro, garlic, green chili, water, mint, hemp hearts, lime juice, gingerroot, date sugar, and sea salt. Blend until smooth and set aside.

      03

      Peel cooled sweet potatoes and grate with cheese grater. In medium bowl, add sweet potato, carrot, green onion, cumin, sea salt, coriander, turmeric, and chili pepper. Use hands to mash sweet potato mixture together. Once mashed and smooth, mash in chickpea flour. Divide mixture equally into 5 pieces and roll into balls. Gently flatten balls into patties 3 inches (7.5 cm) in diameter.

      04

      To large skillet on medium to high heat, add avocado oil. Once hot, reduce to medium heat and add sweet potato patties. Sauté approximately 3 minutes; carefully lift patties to check if golden brown and crispy. Carefully flip patties and sauté a further 3 minutes, or until golden brown and crispy on both sides.

      05

      Serve patties hot with spicy cilantro chutney.

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