Caribbean Sweet Potato Patties with Spicy Coconut and Spinach Sauce


I tried this recipe from foodblogandthedog, made some minor adjustments, and it turned out super tasty. I didn’t use scotch bonnet chilis (yikes, spicy!). Instead I used some super spicy madras chili powder from the indian grocery store. It’s very concentrated though, so a little goes a long way (it is definitely not the same as other chili powders, and I learned that the hard way!). This recipe makes enough for 6 servings.


  • 1 large sweet potato, peeled and cubed (the smaller the cubes, the less mashing you’ll do later)
  • 1-2 tbsp olive oil
  • 1/2 tsp ground allspice
  • 1/2 tsp cumin
  • 1/4 – 1/2 tsp masala chili powder
  • 1/2 tsp dried thyme
  • 1 head of garlic, outer leaves peeled off but still held together
  • 3 scallions, chopped
  • fresh cilantro, chopped
  • zest of 1/2 a lime
  • juice of 1/2 a lime
  • 1 can of coconut milk (about 14-16 oz)
  • 1 bunch of spinach leaves, ~250-500 g (organic!)
  • 1 chopped onion
  • 1 chopped bell pepper (organic!)
  • 1 tomato, diced (organic!)
  • 1/2 tsp paprika
  • salt and pepper to taste


  1. Preheat the oven to 475 F
  2. In a lined baking tray or a glass casserole dish, toss the potato with olive oil, allspice, cumin, thyme, chili, and salt/pepper.
  3. Place the head of garlic in the tray.
  4. Roast for ~20 min, or until soft.
  5. Take half of the head of roasted garlic and mash it with the potato. Add the green onions, cilantro, and lime zest.
  6. Place the mix in the fridge until the sauce is finished.
  7. Except for the lime juice and coriander, place the remaining ingredients in a saucepan and bring to a boil. Simmer for ~20-25 min.
  8. Puree this mixture in your blender/food processor.
  9. Add the lime juice and cilantro.
  10. Shape the potato mix into patties and fry in oil. Cook until each side is brown and crispy, ~2 min per side.
  11. Serve the cakes with the sauce and extra lime wedges.