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Sweet Potato & Turkey Breakfast Patties

Makes 2 Servings

Macros: 159 cal, fat 8g, carbs 5g, fibre 1g, protein 17g


1/3 Sweet Potato (medium, peeled, chopped)

181 g Extra Lean Ground Turkey

1/3 Garlic (large clove, minced)

2/3 tsp Italian Seasoning

1/3 tsp Sea Salt


Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.

Bring a pot of water to a boil. Place the sweet potato in a steamer over the boiling water and cover for 7 to 10 minutes, or until tender. Transfer the sweet potato to a large mixing bowl and mash it well. Allow it to cool.

Using a paper towel, gently pat the turkey to remove excess moisture.

Add the garlic, Italian seasoning and salt to the cooled mashed sweet potato and mix well. Add the turkey and gently mix to combine. Form the sweet potato mixture into thin patties, approximately 4 inches in diameter and place on the prepared baking sheet.

Bake the patties for 20 to 25 minutes or until cooked through. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days or freeze for up to two months.

Serving Size: One serving is approximately two patties.

More Flavour: Add black pepper, onion powder or red pepper flakes.

Sweet Potato: One medium sweet potato is approximately 1 1/4 cups of mashed sweet

potato. If using a larger sweet potato set any extra mashed sweet potato aside to use in

another meal.

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