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.


Quantity Unit Name Link Alternatives
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)


  1. 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.)
  2. 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.
  3. 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).
  4. Shape into golf ball-sized balls and press flat to about ½ inch thickness. Place on parchment paper covered sheet pan or cookie sheet.
  5. Bake for 20 minutes, flipping patties after 10 minutes.
  6. To assemble, place patties in lettuce leaf.

Prep Time: 65 minutes
Serving Size: 6 servings
Jonathan Ewald
Jonathan Ewald

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

No Comments Yet

Leave a Reply

Your email address will not be published.

Newsletter Signup

Stay connected!

Please wait...

Thank you for the sign up!


Register | Lost your password?