Sincerely Carolina

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sweet potato quinoa cakes

by sincerelycaroline

I’m an Irish girl through and through, and I’m not going to lie: I love potatoes of all sorts. Lately, however, I’ve been particularly smitten with sweet potatoes. Lucky for me, they contain almost twice as much fiber as regular potatoes and they’re right in beta-carotene, an antioxidant that helps boost skin appearance and protect overall eye health. Store in the refrigerator for up to one week! (Recipe originally featured on MindBodyGreen.)


makes 10 cakes (5 servings)

2 medium baked sweet potatoes/yams (skins discarded)
2 cups cooked quinoa
2 scallions, chopped
2 garlic cloves, minced
1/2 tsp. sea salt
1/2 tsp. crushed red pepper
1 tsp. cumin
1/4 cup olive oil


(1) Preheat oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper (or baking mat), then set aside.

(2) Place prepared sweet potatoes in a large bowl and use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt, red pepper and cumin, stirring to thoroughly combine ingredients.

(3) Using wet hands, begin shaping quinoa mixture into palm-sized patties, placing on prepared baking sheet. Repeat until mixture is gone.

(4) Pour olive oil into a small bowl and use a silicone brush to lightly coat the top of each patty with oil. Bake for 20-25 minutes, until golden brown.

(5) Drizzle approximately 1 Tbsp. Avocado-Lime Dressing (below) on top of two patties and serve.


avocado-lime dressing (gluten-free and vegan)


makes approximately 6 servings (2 Tablespoons per serving)

1 avocado, peel and pit removed
1 Tbsp. of sesame tahini
1 Tbsp. olive oil
5 cilantro sprigs, minced
juice of 1/2 lime


(1) Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes).

(2) Serve over Sweet Potato Quinoa Cakes, or use as a salad dressing.