Kale and Sweet Potato Patties

Creamy, sweet, and crispy, these patties use chickpea flour to help bind them, giving a falafel-like flavor with a hint of sesame and lemon. They’re super easy to put together (especially if you have leftover sweet potatoes), and easy to adapt–try different greens, use olive oil instead of sesame oil, and add any fresh herbs you love. Leftovers are perfect for packed lunches, too!
Kale and Sweet Potato Patties2

Kale and Sweet Potato Patties

  • Servings: 20 patties
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2 teaspoons mild or medium extra-virgin olive oil
1 cup packed finely chopped kale
2 green onions, finely chopped
2 cups  mashed sweet potatoes
3/4 cup chickpea flour
3 tablespoons ground flaxseeds
3 tablespoons finely chopped cilantro, plus more for garnish
1 tablespoon toasted sesame oil, plus more for serving
2 teaspoons ground ginger
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
Lemon wedges, for serving
Lemon zest, for garnish

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Heat the oil over medium high heat in a skillet. Add the kale and green onions and cook until the kale is wilted, about 2 minutes. Put the mixture in a bowl with the sweet potatoes, chickpea flour, ground flaxseeds, cilantro, sesame oil, ginger, and salt and pepper. Mix well, adjusting seasoning to taste.

Use sesame-oiled hands to roll pingpong-sized balls of the mixture between your palms. Repeat with remaining mixture. Bake for 15 minutes. Turn, and bake for 10 minutes more. Remove the balls from the oven. Use your palm to gently flatten into a patty. Bake for 5 minutes more per side, until golden on the edges. Sprinkle with zest. Drizzle with sesame oil and lemon juice. Serve warm or at room temperature.

Kale and Sweet Potato Patties

Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu

You can’t go wrong highlighting the flavors of fall in this easy dish. It works well as both a main course or side dish, depending on what you’re serving with it. For me, I love pairing it with some warm Maple-Kissed Cornbread from my first book and a quick kale skillet.

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Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu

2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh rosemary
1 teaspoon packed finely grated orange zest
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1 1/2 pounds sweet potatoes, cut into 1-inch cubes (about 2 medium)
1 pound (454g) extra-firm tofu, cut into 3/4-inch cubes
2 large sweet-tart baking apples, such as Mutsu, cut into 1 1/2-inch cubes
Fine sea or Himalayan salt
Freshly ground pepper

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Put the olive oil, rosemary, and orange zest in a small bowl. Whisk well to combine. Add the Brussels sprouts, sweet potatoes, tofu, and apples. Gently toss to coat. Transfer the mixture to the prepared baking sheet in a single layer. Sprinkle with salt and pepper.

Bake for approximately 35 minutes, stirring twice, until the vegetables are tender and cooked through, and the tofu and vegetables are golden brown. Serve warm.

Chocolate Sweet Potato Pudding

A super easy snack idea that can use up leftover sweet potatoes, this pudding is creamy, chocolaty, and good for you, too. Even better, it comes together in about 30 seconds, for instant snack satisfaction.

chocolate sweet potato pudding

Chocolate Sweet Potato Pudding

2 3/4 cup (660mL) mashed cooked sweet potatoes (about 3 medium), cold (see Note)
5 tablespoons (75mL) unsweetened cocoa powder
1/4 cup (60mL) pure maple syrup
2 teaspoons (10mL) vanilla extract
1/2 teaspoon (3mL) ground cinnamon
1/4 teaspoon (2mL) salt
3 to 4 tablespoons (45 to 60mL) unsweetened nondairy milk

Put the mashed sweet potatoes, cocoa powder, maple syrup, vanilla extract, cinnamon, and salt in a food processor. Process until smooth, adding the nondairy milk until a desired consistency is achieved. Though it can be served right away, it tastes even better refrigerated overnight.

Note: Baking the sweet potatoes in the oven rather than cooking them in the microwave adds extra sweetness and flavor. To bake, scrub the potatoes then wrap in aluminum foil. Poke with a sharp knife about 5 times. Bake at 425F for about 45 minutes, until tender. Refrigerate until cold, then remove the skin.