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Sweet Potato and Black Bean Patties – Sweet Potato Black Bean
Sweet Potato Black Bean patties are the perfect plant-based solution for anyone craving a hearty, nutritious meal. These golden-brown patties combine the natural sweetness of roasted sweet potatoes with protein-rich black beans, creating a satisfying alternative to traditional meat patties. I’ve perfected this recipe through countless kitchen experiments, and these patties deliver incredible flavor while being completely wholesome.
Why You'll Love This Recipe
- Packed with plant-based protein from black beans and nuts, making them incredibly filling and nutritious
- Naturally sweet and smoky flavors from roasted sweet potatoes and spices create an irresistible taste combination
- Budget-friendly ingredients that are easily found in most grocery stores, perfect for meal prep
- Versatile serving options – enjoy as burgers, over salads, or as standalone protein portions
- Freezer-friendly recipe that allows you to make large batches for quick future meals
Why This Sweet Potato Black Bean Recipe Works
The magic behind these Sweet Potato Black Bean patties lies in the perfect balance of textures and flavors. Roasting the sweet potatoes develops their natural sugars, creating depth and richness. The combination of mashed and whole black beans provides both binding power and satisfying texture.
Brown rice acts as the perfect binder, absorbing excess moisture while adding substance. The walnut meal contributes healthy fats and helps hold everything together. Cumin and smoked paprika elevate the flavor profile, while the optional chipotle powder adds a gentle heat that complements the sweetness beautifully.
What You’ll Need for Sweet Potato Black Bean Patties
Ingredients
- 2 cups mashed sweet potato (about 2 large sweet potatoes, organic preferred)
- Olive oil for cooking sweet potato
- 1 to 1½ cups cooked brown rice (or substitute cooked quinoa)
- 1 cup cooked salted black beans, rinsed and well drained
- ½ cup finely diced green onion
- ½ cup walnut or pecan meal (or very finely chopped nuts)
- 2½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon each salt and pepper (to taste)
- ¼ teaspoon chipotle powder (optional)
- 1 tablespoon brown sugar (optional, for added sweetness)
- Sliced avocado for serving
- Sprouts, lettuce or parsley for garnish
- Sliced onion for serving
- Smoky barbecue ketchup for serving
Tools
- Large baking sheet
- Aluminum foil
- Large mixing bowl
- Fork or potato masher
- ¼ cup measuring cup
- Plastic wrap
- Spatula for flipping
How to Make Sweet Potato Black Bean Patties
| Step | Instructions |
|---|---|
| 1. Prepare Sweet Potatoes | Preheat oven to 400°F (204°C). Cut sweet potatoes in half, rub with olive oil, and place face down on foil-lined baking sheet. Bake 30 minutes until tender. Reduce oven to 375°F (190°C). |
| 2. Cook Grains | While potatoes bake, prepare brown rice or quinoa according to package directions. |
| 3. Mix Base | In mixing bowl, mash half the black beans for texture. Add sweet potato and lightly mash. Mix in 1 cup rice, green onion, nut meal, and all spices. |
| 4. Adjust Consistency | Taste and adjust seasonings. Add more rice or nut meal if mixture feels too wet. It should be moist but moldable. |
| 5. Shape Patties | Line ¼ cup measuring cup with plastic wrap. Fill with mixture, pack down, then transfer to greased baking sheet. Gently press to flatten slightly. |
| 6. Bake | Bake 30-45 minutes total, flipping carefully at 20 minutes. Longer baking creates firmer texture. |
| 7. Serve | Serve on buns or over salad with avocado, onion, greens, and your favorite sauce. |
| 8. Store | Refrigerate leftovers up to 3 days or freeze for longer storage. |
Chef's Helpful Tips
- Don’t skip the plastic wrap when shaping – it prevents sticking and creates perfectly uniform patties every time
- Test one patty first to check seasoning and texture before shaping the entire batch
- Let patties cool for 5 minutes after baking to firm up before handling or serving
- For crispier exterior, brush tops lightly with olive oil before the final 10 minutes of baking
- Make a double batch and freeze half – they reheat beautifully from frozen for quick weeknight meals
Serving and Storage Tips for Sweet Potato Black Bean Patties
Serving Tips
These Sweet Potato Black Bean patties shine in various serving styles. Stack them on slider buns with fresh avocado and crisp lettuce for classic burger night. For a lighter option, serve over mixed greens with a chile dressing.
Try pairing with roasted vegetables or serve alongside other comfort foods like my Ultimate Chicken Casserole. The patties also work wonderfully crumbled over grain bowls or stuffed into pita pockets.
For storage, refrigerate cooked patties up to 3 days in airtight containers. For freezing, par-bake for 20 minutes, cool completely, then layer between parchment paper in freezer bags. Reheat frozen patties at 375°F for 20-30 minutes.
Mistakes to Avoid while making Sweet Potato Black Bean Patties
The biggest mistake is using sweet potatoes that aren’t fully cooked. Undercooked potatoes won’t mash properly and create lumpy, difficult-to-bind patties. Always test with a fork – they should be completely tender.
Another common error is making the mixture too wet. If your mixture won’t hold together, gradually add more rice or nut meal until it’s moldable. Conversely, if it’s too dry, add a tablespoon of water or olive oil.
Don’t rush the baking process. Flipping too early causes patties to fall apart. Wait the full 20 minutes before attempting to flip, and use a wide spatula for support.
You Must Know
- Sweet potatoes vary in moisture content – adjust rice accordingly to achieve the right consistency for shaping
- Salted black beans are crucial for flavor – if using unsalted, increase the added salt significantly
- The mixture should feel slightly sticky but not wet – this ensures proper binding during baking
- Par-baking before freezing prevents mushy texture when reheating from frozen state
Suggestions for Sweet Potato Black Bean Patties
Transform these patties into a complete meal by serving with loaded sweet potato sides. The flavors complement each other beautifully.
For variety, try different nut meals – pecans add richness while sunflower seed meal works for nut-free versions. Experiment with spices too – try adding curry powder or herbs like fresh cilantro.
Make sliders for parties or meal prep individual portions. These patties pair wonderfully with lighter dishes like my Keto Cloud Cake for dessert, creating a well-balanced meal.
FAQs:
Yes! You can prepare the mixture up to 24 hours ahead and refrigerate. You can also shape and par-bake the patties, then freeze them for up to 3 months. This makes them perfect for meal prep and quick weeknight dinners.
Sunflower seed meal works great for nut-free versions. You can also use finely ground oats, breadcrumbs, or even crushed crackers. Each will slightly change the texture but still provide the binding properties needed.
This usually happens when the mixture is too wet or hasn’t been properly bound. Add more rice, nut meal, or a beaten egg to help bind. Also ensure you’re not flipping too early during baking – wait the full 20 minutes.
Yes, but par-bake them first for 15 minutes to set their shape. Then grill over medium heat for 3-4 minutes per side. This gives them a nice smoky flavor while ensuring they hold together.
They should be golden brown and firm to the touch. The edges will look slightly crispy, and they should hold their shape when gently pressed. Total baking time is usually 30-45 minutes depending on thickness.
Conclusion
These Sweet Potato Black Bean patties prove that plant-based meals can be both satisfying and delicious. With their perfect balance of sweet and savory flavors, plus incredible versatility, they’ve become a staple in my kitchen. Whether you’re feeding a family or meal prepping for the week, this recipe delivers consistent results every time.
The combination of wholesome ingredients creates patties that are nutritious, budget-friendly, and freezer-friendly. Give this recipe a try, and I’m confident you’ll find yourself making these Sweet Potato Black Bean patties again and again!
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📖 Recipe Card
Sweet Potato Black Bean Patties Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 patties 1x
Description
Hearty plant-based patties combining roasted sweet potatoes with protein-rich black beans for a nutritious, flavorful meal.
Ingredients
- 2 cups mashed sweet potato (about 2 large sweet potatoes, organic preferred)
- Olive oil for cooking sweet potato
- 1 to 1½ cups cooked brown rice (or substitute cooked quinoa)
- 1 cup cooked salted black beans, rinsed and well drained
- ½ cup finely diced green onion
- ½ cup walnut or pecan meal (or very finely chopped nuts)
- 2½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon each salt and pepper (to taste)
- ¼ teaspoon chipotle powder (optional)
- 1 tablespoon brown sugar (optional, for added sweetness)
- Sliced avocado for serving
- Sprouts, lettuce or parsley for garnish
- Sliced onion for serving
- Smoky barbecue ketchup for serving
Instructions
- Preheat oven to 400°F (204°C). Cut sweet potatoes in half, rub with olive oil, and place face down on foil-lined baking sheet. Bake 30 minutes until tender. Reduce oven to 375°F (190°C).
- While potatoes bake, prepare brown rice or quinoa according to package directions.
- In mixing bowl, mash half the black beans for texture. Add sweet potato and lightly mash. Mix in 1 cup rice, green onion, nut meal, and all spices.
- Taste and adjust seasonings. Add more rice or nut meal if mixture feels too wet. It should be moist but moldable.
- Line ¼ cup measuring cup with plastic wrap. Fill with mixture, pack down, then transfer to greased baking sheet. Gently press to flatten slightly.
- Bake 30-45 minutes total, flipping carefully at 20 minutes. Longer baking creates firmer texture.
- Serve on buns or over salad with avocado, onion, greens, and your favorite sauce.
- Refrigerate leftovers up to 3 days or freeze for longer storage.
Notes
- Don’t skip the plastic wrap when shaping – it prevents sticking and creates perfectly uniform patties every time
- Test one patty first to check seasoning and texture before shaping the entire batch
- Let patties cool for 5 minutes after baking to firm up before handling or serving
- For crispier exterior, brush tops lightly with olive oil before the final 10 minutes of baking
- Make a double batch and freeze half – they reheat beautifully from frozen for quick weeknight meals
- Sweet potatoes vary in moisture content – adjust rice accordingly to achieve the right consistency for shaping
- Salted black beans are crucial for flavor – if using unsalted, increase the added salt significantly
- The mixture should feel slightly sticky but not wet – this ensures proper binding during baking
- Par-baking before freezing prevents mushy texture when reheating from frozen state
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 patty
Keywords: vegetarian patties, plant-based burgers, black bean recipes, sweet potato recipes, meatless patties, vegan burgers, healthy patties, meal prep recipes
