Vegan Recipes: Sweet Potato
Patties with Pineapple Sauce

Want creative new vegan recipes ideas?

Learn how to cook meatless meatball patties.

The following recipe uses sweet potatoes, yam and beans.

For this recipe I used a few canned items.

However if you are feeling up to it try using homemade beans and dice fresh green chilies.

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Ingredients for this Healthy Recipe:

Sweet Potato Patties: 15oz Can Canelli Beans 4 Oz Can Diced Green Chilies 1 Cup Baked Sweet Potato (approx. 1 med sized sweet potato) ½ Cup Baked Yam (approx.. 1 small yam) 2 Tsp Pure Maple Syrup 2 Tbl Nutritional Yeast Flakes ½ Tsp Minced Onion, Thyme, Oregano, Basil ¼ Tsp Paprika, Celery Salt Pinch of Cayenne ½ Cup Rice Flour ½ Cup Cornmeal

Pineapple Sauce: 8oz Can Diced Pineapple A Smidgen of Cinnamon, Ground Ginger and Cayenne (1/8 tsp or slightly less) Veggie Pasta: 2 Carrots 1 Zucchini 1 Yellow Squash SUBMIT YOUR RECIPE Optional Topping: Serve with slices of a ripe avocado

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Start by cooking the yam and the sweet potato. I like to bake at 350 for 40 mins to an hour allow cooling then removing the skin or peeling and boiling the potato and yam for the same amount of time.

Blend or mash the beans until smooth.

In a large mixing bowl combine the cooled yam, sweet potato and mashed beans along with all of the ingredients except the flour and cornmeal. Mix well, mashing the yam and potato then slowly add in the flour and cornmeal.

The mixture should be a little firm but a little sticky (should be able to form into a ball or patties).

Heat a large skillet on medium high heat with olive oil (enough to coat the bottom). Carefully plop 1 to 2 tbl size balls of the potato bean mixture into the heated oil.

Allow to cook for 3 to 5 minutes on each side until lightly crisp on all sides. Remove from pan and set on a plate to continue frying all of the batter.

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I served this recipe along with pineapple sauce and veggie pasta.

To Make the Pineapple Sauce:

Place all items in a mini blender and blend until smooth.

To Make the Veggie Pasta:

Clean and cut above veggies into thin strips. Bring a large pot of water to a boil (dash of salt) and boil veggies for 3 to 5 minutes, place into a strainer and serve immediately.

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