Sweet Potato Cake Lettuce Wraps

These hearty lettuce wraps are a great option for a fresh, but fulfilling meal. Top them with our Mango Avocado Salsa.


  • 1 large sweet potato
  • 2 cups cooked chickpeas
  • 1 sweet onion, minced
  • 1 large handful fresh cilantro or parsley
  • ½ cup oat flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground chipotle powder
  • ½ teaspoon salt, to taste
  • ¼ to ½ cup bread crumbs (if needed)
  • 12-24 lettuce leaves (depending on size)


  • Preheat oven to 400°F and bake sweet potato for 45 minutes or until tender. Set aside and cool. Peel and place in a blender or food processor with chickpeas. Lower the oven to 350°F. (If you don't have much time, microwave your sweet potato. Poke holes in the sweet potato, and cook on high for 7-8 minutes.)
  • While the sweet potato is cooling, sautée the onion in 2 tablespoons of water over medium heat. When water evaporates and pan begins to brown, add a little more water. Cook onions until translucent. Place sweet potato and chickpeas in food processor and process until almost smooth.
  • In a medium bowl add sweet potato mixture, sautéed onions, cilantro or parsley, oat flour, spices and salt. If consistency is too moist to shape into patties, add bread crumbs (about ¼- ½ cup).
  • Shape into golf ball-sized balls and press flat to about ½ inch thickness. Place on parchment paper covered sheet pan or cookie sheet.
  • Bake for 20 minutes, flipping patties after 10 minutes.
  • To assemble, place patties in lettuce leaf.

Ready in about 65 minutes
Makes 6 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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