Ingredients

For the Sweet Potato Patties:

• Sweet potatoes: 700g (24 oz) or 2 medium-sized sweet potatoes
• Onion: 1 medium onion, finely chopped
• Garlic cloves: 2, minced
• Ground cumin: 1 tsp
• Smoked paprika: 1 tsp
• Salt: 1/2 tsp (adjust to taste)
• Chickpea flour: 3/4 cup (can be substituted with regular flour, but chickpea flour adds a nutty flavor)
• Baking powder: 1/2 tsp (helps make the patties light and fluffy)
• Nutritional yeast: 1/4 cup (for a cheesy, umami flavor)
• Oil for frying: A few tablespoons (olive oil or coconut oil works best for frying)

For the Dill Yogurt Sauce:

• Fresh dill: 15g (or 1 tbsp dried dill)
• Dairy-free yogurt: 90ml (3 tbsp, unsweetened plant-based yogurt)
• Oat milk: 2 tbsp (or any unsweetened plant-based milk)
• Lemon juice: 1 tbsp (freshly squeezed)
• Dried garlic powder: 1/2 tbsp (or 1 small clove of fresh garlic, minced)
• Salt: 1/4 tsp (adjust to taste)
• Pepper: 1/4 tsp (adjust to taste)

Instructions

Step 1: Prepare the Sweet Potatoes

1. Cook the sweet potatoes: You can either steam, boil, or bake the sweet potatoes. The easiest method is to bake them at 400°F (200°C) for 45-60 minutes until soft. Once done, let them cool for a few minutes before peeling off the skin. Alternatively, you can steam or boil them, but baking gives them a richer, sweeter flavor.
2. Mash the sweet potatoes: Once the sweet potatoes are cooled, use a fork or potato masher to mash them into a smooth texture. Set them aside in a large bowl.

Step 2: Prepare the Patty Mixture

1. Sauté the onion and garlic: In a small skillet, heat 1 tbsp of oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened and slightly golden. Add the cumin, smoked paprika, and salt and cook for another minute to toast the spices, enhancing their flavors.
2. Mix ingredients: Add the sautéed onion and garlic to the mashed sweet potatoes. Then add the chickpea flour, baking powder, and nutritional yeast. Mix everything together until well combined. The mixture should be thick but slightly sticky. If it feels too wet, add a little more chickpea flour to help bind it together.
3. Rest the mixture: Let the mixture sit for about 10-15 minutes. This allows the flavors to meld and makes it easier to form the patties.

Step 3: Form and Fry the Patties

1. Shape the patties: After the mixture has rested, scoop a generous spoonful and shape it into a patty about 2 inches wide and 1/2 inch thick. Repeat the process until all the mixture is used up.
2. Fry the patties: Heat about 2 tablespoons of oil in a large frying pan over medium heat. Once the oil is hot, carefully add the patties to the pan, making sure not to overcrowd them. Fry the patties for 5-6 minutes on each side, until golden brown and crispy. You may need to fry them in batches depending on the size of your pan.
3. Drain excess oil: Once fried, remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Step 4: Prepare the Dill Yogurt Sauce

1. Mix the sauce ingredients: In a small bowl, combine the dairy-free yogurt, oat milk, lemon juice, garlic powder, dill, salt, and pepper. Stir until the sauce is smooth and well combined. Taste and adjust seasoning as needed, adding more salt, lemon juice, or pepper to your preference.

Step 5: Serve

1. Serve hot: Serve the crispy sweet potato patties warm with a generous drizzle of the tangy dill yogurt sauce. They are delicious on their own or paired with a light salad, roasted vegetables, or even as a filling for a sandwich or wrap.

Nutrition Facts (Per Serving, based on 6 servings)

• Calories: 210 kcal
• Protein: 6g
• Carbohydrates: 28g
• Fat: 9g
• Saturated Fat: 1g
• Fiber: 6g
• Sugars: 4g
• Sodium: 250mg

Note: Nutritional information is an estimate and can vary depending on the type of yogurt used and the portion size.

Frequently Asked Questions (FAQs)

1. Can I bake the patties instead of frying them?

Yes, if you prefer a healthier option, you can bake the patties instead of frying them. Preheat your oven to 400°F (200°C), place the patties on a baking sheet lined with parchment paper, and bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

2. Can I use a different flour?

Chickpea flour is the best option for this recipe as it adds a nice texture and nutty flavor. However, if you don’t have it, you can use regular all-purpose flour or even gluten-free flour if you’re aiming for a gluten-free version.

3. Can I make the patties ahead of time?

Yes, you can prepare the patties ahead of time. Form the patties, place them on a baking sheet lined with parchment paper, and store them in the fridge for up to 24 hours before frying. You can also freeze the patties for longer storage and fry them directly from frozen.

4. Can I use a different yogurt for the sauce?

If you prefer a non-dairy option, you can use coconut yogurt or soy yogurt. If you’re not following a dairy-free diet, regular Greek yogurt or sour cream can also work well in the sauce.

Tips for Making the Perfect Sweet Potato Patties

1. Ensure the sweet potatoes are well-drained: If you’re boiling or steaming the sweet potatoes, make sure they are fully drained of excess water before mashing them to avoid a soggy patty mixture.
2. Let the patty mixture rest: Letting the mixture sit for 10-15 minutes helps the ingredients bind together and allows the spices to infuse more thoroughly.
3. Adjust the seasonings: Feel free to tweak the spices to your preference. Add more paprika for a smokier flavor, or throw in some cayenne pepper if you like a bit of heat.
4. Use a non-stick pan: To avoid the patties sticking, it’s a good idea to use a well-seasoned cast iron skillet or a non-stick frying pan.

Storage Tips

• Refrigeration: Store leftover patties in an airtight container in the refrigerator for up to 3 days.
• Freezing: These patties freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and freeze for up to 2 months. Reheat in the oven or on the stovetop.
• Sauce: The dill yogurt sauce can be stored in the refrigerator for up to 3 days. Stir well before serving.

Conclusion

These Crispy Sweet Potato Patties with Dill Yogurt Sauce offer the perfect balance of comfort and nutrition. The creamy texture of sweet potatoes, combined with the crunchy, spiced exterior, makes these patties irresistible. Paired with a refreshing and tangy yogurt sauce, this dish is not only packed with flavor but also with essential nutrients. Whether enjoyed as a snack, side dish, or main course, these patties will surely become a favorite in your kitchen.