1tsp jalapeño - chopped; seeds removed (optional; may also reduce or increase amount depending on how spicy you want it)
salt and pepper - to taste
⅓cupwater - as needed to thin out consistency
Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
Place sweet potatoes on baking sheet and bake for 40 minutes, or until tender.
Combine cooked sweet potato chunks with chickpeas in the bowl of a food processor or in a large bowl. Purée with hand blender, potato masher, or food processor, leaving some parts a little chunky.
Add in remaining patty ingredients (excluding olive oil) and mix well.
Heat olive oil over medium heat in a large sauté pan. Form sweet potato mixture into 8 patties.
Fry patties in olive oil for about 8-10 minutes, checking regularly to see how they're browning. Carefully flip over and continue cooking until patties are browned on each side and have solidified a bit.
To make avocado sauce, combine all avocado sauce ingredients and blend using a hand blender or food processor until smooth. You can also mash avocados with a fork and whisk ingredients together. If needed, add more water to thin out sauce, and serve over warm patties.
Serving suggestions: These sweet potato patties are perfect with quinoa, rice, sautéed kale, or a green salad with a cilantro-lime vinaigrette. Let me know how you served them in the comments!Storage: These sweet potato patties store well in the fridge for up to three days, or they can be frozen for up to two months.