Sweet Potato Patties with Red Lentils and Tangy Tahini Dressing: The Perfect Comfort Food Makeover

It all began one chilly Sunday afternoon when I was staring into my pantry looking for inspiration something hearty, warm, and nourishing, but not too heavy. I had sweet potatoes, red lentils, and a jar of tahini waiting patiently to be used. So I got to work and out came these incredible Sweet Potato Patties with Red Lentils and Tangy Tahini Dressing. The smell alone smoky, garlicky, and sweet had my entire kitchen feeling like a cozy café. What I didn’t expect was how addictive they’d be. Crisp on the outside, soft and satisfying on the inside, and topped with that creamy, lemony tahini drizzle these patties are now on repeat in my kitchen, and I guarantee you’ll feel the same after your first bite.

this Recipe

What Are Sweet Potato Patties with Red Lentils and Tahini?

These patties are a delicious, plant-based combination of mashed sweet potatoes and cooked red lentils, seasoned with aromatic herbs and spices, shaped into small patties, and pan-fried or baked to golden perfection. The star of the show is the creamy, tangy tahini dressing that’s drizzled over the top or served on the side for dipping. They’re naturally gluten-free, high in plant protein, and full of fiber an ideal savory snack, appetizer, or meatless main dish.

Why You’ll Fall in Love with This Recipe

These patties hit every mark: they’re hearty yet healthy, easy to prep, budget-friendly, and full of vibrant flavors. The sweet potato brings creamy sweetness, the red lentils add body and protein, and the spices like cumin and paprika warm everything up. The tahini dressing adds a citrusy brightness that balances out the rich patties perfectly. They’re satisfying enough for dinner and versatile enough for lunchboxes, brunches, or as a crowd-pleasing appetizer.

How Does It Taste?

Every bite of these patties delivers a crispy edge, creamy center, and a flavor profile that’s sweet, nutty, smoky, and zesty. The sweet potatoes and lentils create a soft, almost melt-in-your-mouth interior, while the tahini drizzle adds a garlicky tang and richness. They’re savory with a hint of sweetness and just enough spice to keep things interesting.

Health & Ingredient Benefits

These patties are not just delicious they’re nutritional powerhouses. Sweet potatoes are rich in vitamin A, potassium, and fiber. Red lentils are packed with plant-based protein, iron, and folate. The tahini provides healthy fats, calcium, and a satisfying creaminess without dairy. This recipe is gluten-free, vegan, high in fiber, and can be made oil-free if baked instead of pan-fried. It’s a complete, balanced meal that fuels your body and delights your tastebuds.

Ingredients You’ll Need

For the patties:

• 2 medium sweet potatoes, peeled and chopped
• 1/2 cup dry red lentils
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup gluten-free flour or breadcrumbs (optional, for binding)
• 1–2 tablespoons olive oil for pan-frying (optional)

For the tahini dressing:

• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1–2 tablespoons water (to thin)
• Salt to taste
• Optional: pinch of cayenne or smoked paprika

Tools You’ll Need

• Saucepan
• Mixing bowls
• Potato masher or fork
• Skillet or non-stick pan
• Spatula
• Small whisk or spoon for mixing dressing
• Food processor (optional)

Optional Substitutions & Additions

• Swap red lentils for cooked quinoa or chickpeas
• Add grated carrot or zucchini for extra veggies
• Use flaxseed meal or chia seeds as a binder if avoiding flour
• Add chopped green onion or sun-dried tomato to the mixture
• Spice it up with chili flakes or harissa in the tahini sauce

How to Make

1. Boil sweet potato cubes in water until tender, about 12–15 minutes. Drain and mash.
2. In a separate pot, cook red lentils in 1 cup water until soft, about 10–12 minutes. Drain any excess liquid.
3. In a bowl, combine mashed sweet potatoes, lentils, cumin, paprika, garlic powder, salt, pepper, parsley, and optional flour or breadcrumbs. Mix well.
4. Scoop the mixture and shape into small patties with your hands.
5. Heat a skillet over medium heat with a little olive oil. Cook patties for 3–4 minutes per side until golden brown and crisp. Alternatively, bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
6. While patties cook, mix tahini, lemon juice, garlic, water, salt, and cayenne in a small bowl until smooth.
7. Serve patties warm, drizzled with tahini dressing and sprinkled with extra herbs.

What to Serve With

These patties go beautifully with a side salad, couscous, quinoa, or roasted veggies. They’re also delicious tucked into pita bread with cucumber, greens, and extra tahini sauce for a Mediterranean-inspired wrap. Serve as a brunch plate with avocado and poached eggs (for non-vegans), or as an appetizer with a small dipping bowl of the sauce.

Tips for Success

• Mash the sweet potatoes well, but don’t overwork the mixture it should be thick but not gluey
• Let the mixture cool slightly before forming patties to make shaping easier
• If it’s too wet, add more flour or breadcrumbs; too dry, add a spoonful of olive oil or water
• Chill the shaped patties for 15–30 minutes before frying to help them hold their shape
• Use a non-stick skillet or lightly oiled pan for best results

Common Mistakes to Avoid

• Not draining lentils properly excess water can make the patties mushy
• Skipping a binder if your mixture feels loose, a bit of flour or breadcrumbs helps it stay together
• Cooking at too high heat this can burn the outsides before the patties heat through
• Not seasoning enough taste your mix before cooking and adjust accordingly
• Overcrowding the pan leave room to flip the patties without breaking them

How to Store & Reheat

Store cooked patties in an airtight container in the fridge for up to 4 days. Reheat in a skillet for a few minutes on each side or in the oven at 350°F for 10–12 minutes. The tahini dressing can be made ahead and stored separately in the fridge for up to 5 days. Patties can also be frozen between parchment layers and reheated directly from frozen.

Frequently Asked Questions

Can I bake these instead of frying?
Yes! Bake at 400°F for 20–25 minutes, flipping halfway through for even crispiness.

Can I use canned lentils or sweet potato?
You can, but ensure they are well drained and not too wet.

How do I make them gluten-free?
Use almond flour, oat flour, or certified GF breadcrumbs as your binder.

Is the tahini dressing necessary?
It’s highly recommended! But you can also serve with yogurt, hummus, or hot sauce.

Nutritional Info (approximate per patty + tahini drizzle)

Calories: 140
Protein: 5g
Carbohydrates: 18g
Fat: 6g
Fiber: 4g
Sugar: 3g
Sodium: 180mg

Conclusion

These Sweet Potato Patties with Red Lentils and Tangy Tahini Dressing are a game-changer for anyone craving comfort food that’s also nourishing. They’re easy to make, incredibly versatile, and packed with satisfying flavor and texture. Whether you’re serving them as a plant-based dinner, tasty snack, or impressive appetizer, they’ll win over everyone at the table. Add them to your rotation you won’t regret it.

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August 21, 2025 by Melissa