Lime Drenched Sweet Potato

Lime drenched sweet potato black bean patties are everything I crave for a weeknight meal that feels special but uses affordable staples. The combination of earthy black beans, caramelized sweet potato, and plenty of smoky spices delivers hearty texture and rich flavor. Brushed with an agave lime glaze straight from the oven, these patties become golden crisp with a zippy finish.

I first made these patties for a potluck and everyone kept asking for the recipe. My family loves them on toasted buns or stuffed into grain bowls with extra lime.

Ingredients

• Black beans canned: Use a good quality bean that is firm not mushy
• Sweet potato: Look for a medium size one with vibrant orange flesh for best texture
• Old fashioned rolled oats: Gives structure while keeping it gluten free
• Yellow onion: Brings mild sweetness when roasted to balance the spices
• Red bell pepper: Adds juiciness and a pop of color
• Garlic: For depth and aromatic warmth fresh minced is best
• Smoked paprika: Choose Spanish or Hungarian if you can for real smoky depth
• Ground coriander: Brightens up the flavors and gives floral notes
• Fennel seeds: Subtle licorice undertone enhances complexity
• Ground cumin: Earthy and grounding just a little goes a long way
• Vegan beef bouillon or veggie base: Boosts savoriness and mimics umami richness
• Tamari: Use low sodium for more control over salt level
• Kosher salt: Ties all the ingredients together
• Oil spray: Helps the patties crisp up in the oven without excess oil
• Avocado oil: Neutral and high smoke point for the lime drench
• Lime juice: Freshly squeezed for the tangiest punch
• Agave syrup: A touch of sweetness that balances the lime

Instructions

Prepare the Oven and Veggies:

Set your oven to 425 degrees Fahrenheit and line two baking trays with parchment for an easy cleanup. Spread the drained black beans on one tray in a single layer to dry them out so they do not make the patties mushy. On the other tray, lay out the cubed sweet potatoes on one side and the diced onion, bell pepper, and garlic on the other. Drizzle them with a bit of oil and a pinch of salt, then toss gently with your hands to coat every piece.

Roast the Beans and Vegetables:

Place both trays in the oven. Roast the black beans on the top rack for 15 minutes until the skins start to split a key step for a great texture in the finished patties. Roast the vegetables on the bottom rack for about 15 to 20 minutes until the sweet potato is fork-tender and the onions look slightly golden. Let everything cool until just warm about 10 minutes this prevents the oats from getting gummy in the food processor.

Make the Patty Mixture:

Add roasted beans and vegetables to a food processor. Sprinkle in rolled oats, smoked paprika, ground coriander, fennel seeds, ground cumin, half vegan bouillon cube or veggie base, and tamari. Pulse everything together until the mixture just comes together and holds its shape when pressed you want some chunks left for texture. Scrape down the sides as needed so nothing gets stuck.

Shape the Patties:

Using a third cup measure scoop out the mixture and gently flatten into rounds about half inch thick. Place on a lined tray while you finish shaping all patties. Spray each side lightly with oil. This helps create the irresistible crust in the oven.

Bake and Glaze:

Slide the tray into the oven and bake patties for 15 minutes. In a small bowl whisk together avocado oil lime juice agave and a pinch of salt for the lime drench. Halfway through baking brush each patty generously with the lime drench flip and repeat on the other side then bake for another 5 to 10 minutes. The outside should be golden brown and crisped while the inside stays tender.

Let Cool and Finish:

Allow patties to cool on the tray for at least 10 minutes to firm up which keeps them from falling apart. If desired brush them again with the remaining lime drench right before serving for extra shine and zing.

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The sweet potato is my secret favorite ingredient here. Roasting it brings out a jammy caramel undertone that pairs beautifully with smoky beans. My kids have always loved sneaking a few extra chunks from the tray while I am shaping the patties.

Storage Tips

Cool patties completely before storing otherwise steam softens the crispy edges. Stack between pieces of parchment and keep in an airtight container in the fridge up to four days. Reheat in an oven or toaster oven for best texture.

Ingredient Substitutions

No sweet potato Try butternut squash for an equally creamy result. If you only have quick oats give them a quick pulse in the blender to mimic rolled oats texture. If you are out of lime swap for lemon but you will get a slightly different zing.

Serving Suggestions

Serve patties on toasted brioche buns with pickled onions and greens for an incredible burger. Crumble into tacos burrito bowls or pile high with avocado salsa. They also hold up well in lunchboxes over a bed of greens and leftover grains.

Cultural and Seasonal Context

Black bean patties reflect the spirit of Latin cuisine where beans sweet potatoes and vibrant citrus are day to day staples. At the height of summer I add fresh corn off the cob for even more sweetness and color. In cooler months you can pair these with roasted root veggies and cozy grains.

Seasonal Adaptations

Swap sweet potato for carrots in spring Add fresh corn or zucchini in summer Toss in finely chopped kale or Swiss chard in fall

Success Stories

I have made these patties in double batches for meal trains for friends with newborns or just to stash in my freezer for busy weeks. They never fail to bring rave reviews especially when I brush on extra lime drench before serving.

Freezer Meal Conversion

Shape uncooked patties and wrap them individually then freeze in a single layer. When ready to cook bake straight from frozen at 400 degrees Fahrenheit adding five extra minutes to the cooking time.

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Enjoy these plant-based patties for meal prep or a weeknight dinner that feels like a treat. The bright lime glaze really makes them sing.

Frequently Asked Questions

→ How do I make the patties hold together?

Pulsing oats with cooked beans and vegetables creates a sticky mixture. Shaping while still a bit warm also helps the patties stay intact.

→ Can I cook these patties on a stovetop instead of baking?

Yes, pan-fry over medium heat with a little oil until golden and firm on each side, about 4-5 minutes per side.

→ Is it possible to make these gluten-free?

Absolutely. Use certified gluten-free rolled oats to ensure the patties remain gluten-free.

→ How spicy are these patties?

The patties are mildly spiced with smoked paprika and cumin, offering warmth and depth without intense heat.

→ What sauces pair well with these patties?

Try serving with extra lime drench, avocado salsa, vegan yogurt, or a creamy chipotle sauce for added flavor.

→ Can the patties be frozen for later use?

Yes, freeze cooked patties in an airtight container. Reheat in the oven for best texture and flavor.