Baked Sweet Potato Lentil Patties

Name: Baked Sweet Potato Lentil Patties
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 patties
Ingredients: 1 medium sweet potato, peeled and cubed; 1 cup cooked lentils (green or brown); 1/2 cup breadcrumbs (or gluten-free alternative); 1/4 cup chopped fresh cilantro; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; Salt and pepper to taste; Olive oil for brushing

Highlighted under: Baking & Desserts

I absolutely love making Baked Sweet Potato Lentil Patties for a wholesome meal. The combination of sweet potatoes and lentils not only provides a rich flavor but also packs tons of nutrients. I enjoy experimenting with spices and herbs to enhance the taste, and I find that baking instead of frying keeps them light and crispy. These patties are versatile—they’re perfect as a main dish, in a sandwich, or as a snack dipper with a tangy sauce. This recipe has truly become a family favorite!

Created by

Ivy Richardson

Last updated on 2026-01-15T16:01:18.350Z

Creating these Baked Sweet Potato Lentil Patties was a delightful adventure in my kitchen. I wanted something nutritious and satisfying, and the blend of baked sweet potatoes and robust lentils offered just that. Using fresh herbs like cilantro and spices like cumin elevated the flavors significantly. I also discovered that letting the mixture rest for a few minutes helps it bind better, resulting in perfectly shaped patties.

Every time I serve these, I’m amazed at how versatile they are! My family enjoys them in different ways—from as a main dish alongside a salad to inside a wrap with fresh veggies. The leftovers are fantastic, too. I find that reheating them in the oven maintains their crispiness, making it feel just like the first bite!

        Why You'll Love These Patties
        Nutritious and filling meal option
Crispy on the outside, tender on the inside
Easy to customize with your favorite spices
Great for meal prep and leftovers

      

Perfecting the Texture

Achieving the right texture in Baked Sweet Potato Lentil Patties is crucial for an enjoyable eating experience. The key is to ensure that the sweet potato is cooked until it reaches a creamy consistency. If overcooked, it can become watery, which may lead to soggy patties. I recommend steaming until tender but not mushy—about 15 minutes should do the trick. This helps maintain a fluffier interior while still allowing for crispiness on the outside when baked.

Using bread crumbs in the mixture adds texture and helps bind the patties together. A gluten-free alternative like almond flour or oats can be an excellent substitution if you're avoiding gluten. Just make sure to adjust the amount slightly; you might need a bit more if the mixture feels too wet. The goal is to create a consistency that holds its shape when formed but still allows for that soft, tender bite inside.

Spice It Up

The spices and herbs are where you can truly personalize these patties to fit your taste. While cumin and garlic bring a warm, earthy flavor, feel free to experiment with others like smoked paprika for a hint of smokiness, or chili powder for some heat. Dried herbs such as oregano or thyme can also add depth. Just be mindful of the quantity; start small and adjust as you mix to find your perfect flavor balance without overpowering the dish.

Don't hesitate to incorporate extra ingredients too! Chopped onions or scallions can add a great crunch and flavor profile. If you want to enhance the nutrition further, consider adding finely chopped kale or spinach. These additions boost both the color and health benefits, but keep an eye on the moisture content; if it is too wet, it may affect the ability of the patties to crisp up in the oven.

Storage and Reheating Tips

One of the best things about Baked Sweet Potato Lentil Patties is how well they store. Once baked, allow them to cool completely, then place them in an airtight container in the refrigerator for up to five days. They also freeze exceptionally well! Just layer them between parchment paper in a freezer-safe container, and they can last for up to three months. When you're ready to eat, simply reheat in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy.

To maintain their golden edges and crispiness while reheating, avoid using the microwave, as it can make them soggy. If you do use the microwave, a quick spray of oil before reheating can help maintain some crispy texture. I also love serving these patties with a homemade dipping sauce or drizzled with tahini for an extra layer of flavor.

Ingredients

Gather these ingredients to make your Baked Sweet Potato Lentil Patties:

Ingredients

1 medium sweet potato, peeled and cubed
1 cup cooked lentils (green or brown)
1/2 cup breadcrumbs (or gluten-free alternative)
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Olive oil for brushing

Once you have everything ready, you're on your way to a delicious meal!

Instructions

Follow these steps to prepare the patties:

Cook the Sweet Potato

Steam or boil the cubed sweet potato until tender, about 15 minutes. Drain and let it cool slightly.

Mix the Ingredients

In a large bowl, mash the sweet potato, then add the cooked lentils, breadcrumbs, cilantro, cumin, garlic powder, salt, and pepper. Mix thoroughly.

Form the Patties

Divide the mixture into equal portions and shape them into patties using your hands.

Bake the Patties

Place the patties on a baking sheet lined with parchment paper. Brush lightly with olive oil and bake at 375°F (190°C) for 25 minutes, flipping halfway.

Once they're done, enjoy your Baked Sweet Potato Lentil Patties!

Pro Tips

For extra flavor, consider adding spices like smoked paprika or chili powder. These patties freeze well, so make a batch and save some for later!

Serving Suggestions

These Baked Sweet Potato Lentil Patties make for a versatile meal option. Serve them as a delicious main dish alongside a fresh salad or roasted vegetables for a well-rounded meal. You can also slice them and place them in a sandwich, topped with avocado and a drizzle of yogurt or tahini sauce for a satisfying lunch.

Another great way to enjoy these patties is as a party appetizer. Arrange them on a platter with an assortment of dips, such as spicy salsa or cooling tzatziki. They also make for a fantastic addition to a veggie platter, offering both flavor and nutrition, and I often find they disappear quickly when served this way!

Ingredient Variations

To accommodate different dietary preferences, you can swap out lentils for other legumes like chickpeas or black beans. Each option will bring a unique flavor and texture, but make sure to adjust your seasonings accordingly. For a completely different twist, try using quinoa instead of lentils; it offers a slightly nuttier taste while still holding the patties together well.

If you're short on time, using frozen sweet potatoes can speed up the preparation process. Just make sure to thaw them and drain any excess moisture before mixing. This can save a lot of effort while still delivering a flavorful patty. Additionally, experimenting with different breadcrumb options, such as panko, can give an even lighter crunch—perfect for those looking for extra crisp.

Questions About Recipes

→ Can I use canned lentils for this recipe?

Yes, canned lentils can be used as a time-saver. Just make sure to drain and rinse them well before mixing.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

→ Can I make these patties vegan?

This recipe is already vegan-friendly! Just ensure you use gluten-free breadcrumbs if needed.

→ What can I serve these patties with?

They are delightful with a yogurt dip, in wraps, or on top of salads for added crunch.