Sweet Potato Patties

Prep Time 45 min Cook Time 1 hr Serves 16     adjust servings

This is a big batch of patties. Make for a party or for freezing, so that you have easier preparation for a few meals in the future.


  • 4 large sweet potatoes (about 1 pound each)
  • 4 ears of corn, kernels cut off the cob
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 chipotle chile in adobo sauce, finely chopped, and about
  • 2 tablespoons adobo sauce from the can
  • 2 cups rolled oats
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 teaspoon sea salt
  • 1 tablespoon coconut oil (for frying)


  1. Preheat the oven to 400°F.
  2. Wash the sweet potatoes and poke with a knife to help to vent the stream when cooking.
  3. Bake for 45 to 50 minutes. Carefully squeeze the sweet potatoes at the end of cooking to make sure they give a bit and are cooked all the way through. If not, cook at 5-minute increments.
  4. Put the corn in a large bowl.
  5. Add the black beans, chipotle and adobo sauce, oats, cumin, garlic powder,and salt.
  6. Mix well, mashing the beans with a fork as you go.
  7. Scoop out the sweet potatoes and place the flesh in the bowl along with the other ingredients, except the coconut oil.
  8. Mix well.
  9. Form the mixture into about 16 patty shapes.
  10. At this point you may freeze the patties. Otherwise, heat the coconut oil in a skillet and cook two patties at a time, about 10 minutes on each side, until crispy. This helps the patties to stay together.
  11. Serve as aside dish or as a sandwich
  12. Freezing:
  13. If freezing some or all before frying, wrap each patty individually in plastic wrap.
  14. Stack the wrapped patties into a freezer bag. They will keep for up to 3 months.
  15. To prepare, take how many patties you desire out of the freezer and defrost in the refrigerator for an hour or so. They do not have to be completely defrosted before frying.
  16. Frying after freezing:
  17. Fry in hot oil as directed


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