Sweet Potato Patties for Vegan BLW

Babies love sweet potatoes – mine could eat them every day. They are packed with nutrients, easy to prepare, easily digestible, and perfect for little fingers to grab. In this recipe, they are baked into sweet potato patties and used as a binder to add needed protein for your plant-based little. These sweet potato patties are perfect for vegan BLW.

As always, check with your doctor or nutritionist if you’re unsure about what to feed your baby or if you’re uncomfortable with feeding her solids.

Ingredients for sweet potato patties

We used red kidney beans for the meaty texture, but any legumes would work for this recipe – black beans, chickpeas, lentils. We also used canned, but dry beans would reduce the cost.

Sweet potato mixture

Make sure the mixture is a little lumpy, otherwise it may not form as well. I don’t recommend using a food processor – the back of a fork works perfectly to make the right consistency.

Gently form the patties

These typically make 5 patties, but if your little one has a small appetite, try making smaller patties. The more in your freezer, the less prep in the future! My babe has a big appetite, so she eats one large patty happily.

Formed patties, ready to freeze

Once you form your patties, separate them with parchment paper and freeze for up to a month. Before eating, pop it in the oven or toaster oven for 20 minutes.

These patties are a perfect weeknight dinner.

Plated sweet potato patty with sides

We serve the sweet potato patties with roasted zucchini and fruit. You could also serve these with steamed broccoli, berries, steamed pears, sauteed spinach, or avocado. The fruit always goes first.

At 11 months, we cut the patties into strips. From 8-10months, we cut them into bite-sized pieces, which are easier for beginners to grab.

A finished plate

Our little one loves these patties for dinner and always cleans her plate.

Let us know if yours enjoyed them in the comments below!

Sweet Potato Patties

Prep Time 30 mins
Cook Time 20 mins
Servings 5


  • 2 cups kidney beans 1 can
  • 1 medium sweet potato approximately 2 cups
  • 1/4 cup vegan bread crumbs
  • 1 tbsp chia seeds
  • 2 cloves garlic (minced)
  • 1 tsp thyme
  • 1 tbsp nutritional yeast (optional)


  • Peel, cube, and boil sweet potato until soft. Set aside.
  • While sweet potato is boiling, rinse kidney beans and add to a bowl.
  • Lightly mash kidney beans with a fork.
  • Add chia seeds, garlic, thyme, and nutrtional yeast to mashed beans, and mash mixture a bit more.
  • Allow sweet potato to cool before adding it to the kidney beans.
  • Add sweet potato to kidney bean mixture and mix until well combined.
  • Evenly spread breadcrumbs on a plate or wide bowl.
  • Scoop 1/5th of sweet potato mixture, form into a ball, and gently press into breadcrumbs. Flip the patty and coat the other side.
  • Gently shape the patty. Using cupped hands on a cutting board may be easiest.
  • Freeze until ready to eat. Separate patties with parchment paper.
  • Before serving, bake at 350 for 20 minutes.


These keeper in the freezer for 1 month.

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