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)


  • 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.
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Your email address will not be published.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?