18 Flavorful Batata Recipes Deliciously Easy

Craving something cozy, vibrant, and downright delicious? Look no further than the humble batata (sweet potato)! Whether you’re whipping up a quick weeknight dinner or craving a seasonal favorite, these 18 flavorful recipes are here to save the day—easy, versatile, and packed with comfort. From crispy fries to creamy soups, get ready to fall in love with batata all over again. Let’s dig in!

Spicy Batata Fries with Garlic Aioli

These crispy, golden batata fries pack a smoky-spicy kick, balanced perfectly by a creamy garlic aioli—your new favorite snack or side.

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), cut into 1/2-inch fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potato fries with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp garlic powder, and 1/2 tsp salt until evenly coated. Spread in a single layer on the baking sheet.
3. Bake for 25–30 minutes, flipping halfway, until crispy and caramelized at the edges.
4. While fries bake, stir together 1/2 cup mayonnaise, 1 minced garlic clove, 1 tbsp lemon juice, and a pinch of salt for the aioli.

The smoky heat of the fries plays off the cool, tangy aioli—a combo so good, you’ll forget regular fries exist.

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking, then pat dry.

Herbed Batata Mash with Rosemary

This creamy, fragrant mash swaps traditional potatoes for batata (sweet potatoes), infused with fresh rosemary and a touch of garlic for a cozy side dish that steals the show.

Ingredients:

• 2 lbs batata (sweet potatoes), peeled and cubed
• 3 tbsp unsalted butter
• 1/3 cup whole milk, warmed
• 2 tsp finely chopped fresh rosemary
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Place batata in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender. Drain well.
2. Return the drained batata to the pot. Add 3 tbsp unsalted butter, 1/3 cup warm whole milk, 2 tsp rosemary, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or fork until smooth and creamy (or leave slightly chunky for texture).
3. Taste and adjust seasoning if needed, then serve warm.

The rosemary’s piney aroma and batata’s natural sweetness make this mash feel elegant yet effortless—perfect for dressing up weeknight dinners.

Tip: For extra richness, swap the milk for half-and-half or stir in a spoonful of cream cheese.

Crispy Batata Wedges with Paprika

These golden, smoky-sweet potato wedges are the ultimate side dish—crispy on the outside, tender inside, and packed with flavor.

Ingredients

• 2 large russet potatoes (about 1.5 lbs), scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the baking sheet, leaving space between each.
4. Bake for 25 minutes, flip wedges, then bake another 10–15 minutes until deeply golden and crispy at the edges.

The smoky paprika and high-heat roast give these wedges a crave-worthy crunch—no deep fryer needed!

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before seasoning (pat dry first!).

Sweet Batata Pie with Cinnamon Glaze

This cozy pie blends velvety sweet potato with a spiced cinnamon glaze for a dessert that feels like a hug in every bite.

Ingredients:

• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 1 (9-inch) unbaked pie crust
• 3/4 cup packed brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp ground cinnamon (for glaze)

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp edges.
2. In a bowl, whisk together mashed sweet potatoes, 3/4 cup brown sugar, heavy cream, eggs, 1 tsp vanilla, 1 tsp cinnamon, nutmeg, and salt until smooth. Pour into the crust.
3. Bake for 40–45 minutes until the center is set (a toothpick should come out clean). Cool completely.
4. Whisk powdered sugar, milk, and 1/2 tsp cinnamon to make a thick glaze. Drizzle over the cooled pie.

The glaze adds a delicate crunch against the creamy filling, making each slice a perfect balance of textures.

Tip: For extra depth, roast the sweet potatoes instead of boiling them—it intensifies their natural sweetness!

Roasted Batata Cubes with Thyme

These golden, caramelized batata cubes are a simple yet elegant side dish, with fragrant thyme adding earthy depth to their natural sweetness.

Ingredients:

• 2 medium batatas (about 1.5 lbs), peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp honey (optional, for extra caramelization)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss batata cubes with 2 tbsp olive oil, 1 tbsp thyme, 1 tsp salt, and ½ tsp black pepper until evenly coated. For a touch of sweetness, drizzle with 1 tsp honey and toss again.
3. Spread in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping halfway, until edges are crispy and centers are tender when pierced with a fork.

The high heat coaxes out the batata’s caramelized richness, while thyme balances it with a subtle herbal note—perfect for pairing with roasted meats or folding into grain bowls.

Tip: For extra crispiness, space the cubes evenly and avoid overcrowding the pan.

Cheesy Batata Gratin with Parmesan

This creamy, golden-topped gratin turns humble sweet potatoes into a decadent side dish—perfect for impressing guests or treating yourself on a cozy night in.

Ingredients:

• 2 lbs sweet potatoes, peeled and thinly sliced (1/8-inch thick)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (for greasing)

Instructions:

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish with 1 tbsp unsalted butter.
2. In a bowl, whisk together 1 cup heavy cream, 2 minced garlic cloves, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Arrange half the sweet potato slices in the dish, overlapping slightly. Pour half the cream mixture over the layer, then sprinkle with 1/4 cup Parmesan. Repeat with remaining potatoes, cream, and Parmesan.
4. Cover with foil and bake for 40 minutes. Uncover and bake 15–20 more minutes until bubbly and the top is golden-brown.

The magic here? The cream soaks into the sweet potatoes as they bake, creating a luscious texture that’s neither soggy nor dry—just velvety perfection.

Tip: Use a mandoline for even slices; they’ll cook uniformly and stack beautifully.

Batata and Black Bean Tacos

These hearty tacos are packed with smoky-spiced batata (sweet potato) and creamy black beans—a combo so satisfying, even meat lovers won’t miss a thing.

Ingredients:

• 2 medium batatas (sweet potatoes), peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 1 (15-oz) can black beans, drained and rinsed
• 8 small corn tortillas, warmed
• ½ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 425°F. Toss batata with olive oil, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder, and ½ tsp salt. Spread on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized at the edges.
2. Meanwhile, warm black beans in a small saucepan over low heat, mashing slightly with a fork for creaminess.
3. Fill each tortilla with roasted batata, black beans, cotija cheese, and cilantro. Serve with lime wedges for squeezing.

The contrast of crispy-edged batata and velvety beans makes every bite exciting—plus, the smoky spices tie it all together beautifully.

Tip: For extra crunch, char the tortillas directly over a gas burner for 10 seconds per side before filling.

Batata Soup with Coconut Milk

This velvety sweet potato soup gets a luscious twist from coconut milk, balancing earthy warmth with a touch of tropical richness—perfect for cozy weeknights.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1.5 lbs sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt (plus more to taste)
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add the sweet potatoes, 4 cups broth, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
3. Blend the soup until smooth using an immersion blender (or carefully transfer to a countertop blender). Stir in the coconut milk and warm through for 2 minutes. Adjust salt if needed.
4. Ladle into bowls and top with cilantro and a squeeze of lime.

The coconut milk adds a silky depth that makes this soup feel indulgent, while the lime brightens every spoonful. Tip: For extra texture, top with toasted pepitas or a drizzle of chili oil.

Batata Pancakes with Maple Syrup

These cozy, spiced sweet potato pancakes are like autumn on a plate—fluffy, lightly sweet, and perfect for drizzling with maple syrup.

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk
• 2 tbsp melted butter, plus extra for cooking
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, 1 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. In another bowl, mix the mashed sweet potato, egg, milk, and 2 tbsp melted butter until smooth. Gently fold the wet ingredients into the dry mixture until just combined (a few lumps are okay).
3. Heat a nonstick skillet over medium-low heat and brush with butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on the surface. Flip and cook for another 2 minutes until golden.
4. Serve warm with a generous pour of maple syrup.

The secret here? Sweet potato keeps these pancakes tender and moist, while cinnamon adds a whisper of warmth. No dry, cakey stacks here!

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking—it gives the baking powder time to work its magic.

Batata and Kale Salad with Lemon Dressing

This vibrant salad combines earthy roasted batata (sweet potato) with hearty kale, all tossed in a zesty lemon dressing for a bright, satisfying bite.

Ingredients:

• 1 large batata (sweet potato), peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale (stems removed)
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pepitas (pumpkin seeds)
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 400°F. Toss batata with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
2. While batata roasts, whisk together lemon juice, honey, Dijon mustard, and 1/4 cup olive oil in a small bowl until smooth.
3. In a large bowl, massage kale with half the dressing for 1–2 minutes until slightly softened. Add roasted batata, feta, and pepitas, then drizzle with remaining dressing. Toss gently to combine.

The contrast of warm batata, crisp kale, and tangy-sweet dressing makes this salad feel indulgent yet wholesome—perfect for lunch or a light dinner side.

Tip: For extra crunch, swap pepitas with toasted walnuts or almonds.

Batata Hash Browns with Onions

These crispy, golden batata hash browns are a sweet and savory twist on the classic—perfect for a hearty breakfast or a lazy weekend brunch.

Ingredients:

• 2 medium batatas (about 1 lb), peeled and grated
• 1 small yellow onion, finely diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Place the grated batatas in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the batatas, diced onion, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Toss well.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Once hot, spread the mixture evenly in the pan, pressing down lightly with a spatula.
4. Cook undisturbed for 5–6 minutes until the bottom is deeply golden. Flip in sections and cook another 5–6 minutes until crispy.

The natural sweetness of batata pairs beautifully with the smoky paprika and caramelized onions, giving these hash browns a rich depth of flavor. Tip: For extra crispiness, press the mixture thinner and avoid overcrowding the pan—work in batches if needed!

Batata and Chickpea Curry

This cozy, spiced curry is a weeknight hero—creamy sweet potatoes and hearty chickpeas simmered in a fragrant coconut sauce that’s ready in under 30 minutes.

Ingredients

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can full-fat coconut milk
• 1 lb sweet potatoes, peeled and cubed
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tsp salt
• 1/2 cup chopped cilantro, plus more for garnish
• Cooked basmati rice, for serving

Instructions

1. Heat 2 tbsp coconut oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Pour in the diced tomatoes and 1 can coconut milk, scraping up any browned bits. Add the sweet potatoes, chickpeas, and 1 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15–18 minutes until the sweet potatoes are tender.
4. Stir in 1/2 cup cilantro. Serve over rice, garnished with extra cilantro.

The magic here? The sweet potatoes melt into the sauce just enough to thicken it naturally, while the chickpeas stay perfectly toothsome.

Tip: For extra depth, swap 1/2 cup of the coconut milk with vegetable broth—it balances the richness beautifully.

Batata Gnocchi with Sage Butter

These pillowy, sweet potato gnocchi tossed in nutty sage butter are comfort food at its finest—no fancy tools required!

Ingredients:

• 1 lb russet potatoes, peeled and cubed
• 1 cup mashed roasted sweet potato (about 1 medium)
• 1 large egg, lightly beaten
• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1 tsp salt, divided
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Boil russet potatoes in salted water until tender, 12–15 minutes. Drain, mash until smooth, and cool slightly.
2. In a large bowl, combine mashed russet and sweet potatoes, egg, 1/2 tsp salt, and flour. Knead gently into a soft dough (add more flour if sticky).
3. Divide dough into 4 pieces. Roll each into a 1-inch-thick rope on a floured surface, then cut into 3/4-inch pillows. Press gently with a fork for ridges.
4. Cook gnocchi in batches in boiling salted water until they float, 2–3 minutes. Remove with a slotted spoon.
5. Meanwhile, melt butter in a skillet over medium heat. Add sage and cook until crisp, 2 minutes. Toss gnocchi with sage butter, remaining 1/2 tsp salt, and black pepper. Serve with Parmesan.

The sweet potato adds a subtle earthy sweetness that pairs magically with the crispy sage—every bite is a cozy hug!

Tip: Freeze uncooked gnocchi on a baking sheet, then transfer to a bag for quick meals later.

Batata and Spinach Stuffed Shells

These creamy, veggie-packed stuffed shells are a cozy twist on classic pasta night—sweet batata (white sweet potato) and earthy spinach make every bite irresistible.

Ingredients

• 20 jumbo pasta shells
• 1 medium batata (white sweet potato), peeled and diced (about 1 1/2 cups)
• 2 cups fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add batata and sauté for 8–10 minutes until tender. Stir in spinach and garlic; cook for 2 minutes until wilted. Remove from heat.
3. In a bowl, combine the batata-spinach mixture, ricotta, Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Mix well.
4. Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the filling and arrange in the dish. Top with remaining 1 cup marinara sauce and sprinkle with mozzarella.
5. Bake for 20–25 minutes until bubbly and cheese is golden. Let cool 5 minutes before serving.

The subtle sweetness of batata balances the savory cheeses, while nutmeg adds a warm, unexpected depth. Tip: For extra creaminess, swap half the ricotta for goat cheese!

Batata and Chorizo Stew

This hearty stew combines smoky chorizo with tender batata (sweet potato) for a cozy, flavor-packed meal that comes together in one pot.

Ingredients:

• 1 tbsp olive oil
• 8 oz Spanish chorizo, sliced into ¼-inch rounds
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 large batata (sweet potato), peeled and cut into 1-inch cubes
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups baby spinach

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add chorizo and cook for 3–4 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, sauté onion for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Stir in batata, diced tomatoes (with juices), 2 cups chicken broth, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Bring to a simmer, then cover and cook for 15 minutes until batata is fork-tender.
4. Return the chorizo to the pot, add baby spinach, and stir until wilted (about 2 minutes).

The smoky chorizo infuses the stew with rich depth, while the batata keeps it subtly sweet and creamy—no need for heavy cream!

Tip: For extra richness, stir in a splash of broth or a pat of butter just before serving.

Batata and Apple Casserole

This cozy casserole layers sweet apples and earthy batata (sweet potato) with warm spices for a dish that’s as comforting as it is unexpected.

Ingredients:

• 2 medium batatas (sweet potatoes), peeled and thinly sliced (about 3 cups)
• 2 large apples (like Honeycrisp or Granny Smith), cored and thinly sliced
• 3 tbsp unsalted butter, melted
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 375°F and grease an 8×8-inch baking dish.
2. In a large bowl, toss the batata and apple slices with 2 tbsp melted butter, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt until evenly coated.
3. Layer the mixture in the baking dish, alternating batata and apple slices. Drizzle with the remaining 1 tbsp melted butter.
4. Cover with foil and bake for 30 minutes. Uncover, sprinkle with pecans (if using), and bake another 15–20 minutes until the edges are caramelized and the batata is tender when pierced with a fork.

The magic here? The apples soften just enough to melt into the batata, while the pecans add a toasty crunch. It’s like dessert and a side dish had the best collab.

Tip: For extra richness, swap half the butter for browned butter—it deepens the caramel notes!

Batata and Bacon Skewers

These skewers are the ultimate sweet-savory bite—tender batata (sweet potato) wrapped in crispy bacon, with a hint of smoky spice. Perfect for game day or backyard grilling!

Ingredients:

• 1 large batata (sweet potato), peeled and cut into 1-inch cubes
• 8 slices thick-cut bacon
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat oven to 400°F (or heat grill to medium-high). Toss batata cubes with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Cut bacon slices in half crosswise. Wrap each batata cube tightly with a bacon half, securing with a skewer (2–3 pieces per skewer).
3. Brush skewers with remaining 1 tbsp olive oil and 1 tbsp maple syrup. Arrange on a baking sheet (or grill grate) with space between each.
4. Bake for 20–25 minutes (or grill for 15–18 minutes), flipping halfway, until bacon is crispy and batata is fork-tender.

The magic here? The bacon renders into the batata as it cooks, infusing every bite with rich, caramelized flavor. Serve hot—they disappear fast!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Batata and Quinoa Burgers

These Batata and Quinoa Burgers are a hearty, plant-powered twist on the classic—packed with sweet potato goodness and protein-rich quinoa for a satisfying bite.

• 1 cup cooked quinoa (cooled)
• 1 medium batata (sweet potato), peeled and grated (about 2 cups)
• 1/2 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

1. In a large bowl, combine the cooked quinoa, grated batata, breadcrumbs, egg, 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp cilantro. Mix until evenly combined.
2. Shape the mixture into 4 equal patties (about 1/2-inch thick).
3. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side, pressing lightly with a spatula, until crispy and golden brown.

The grated batata keeps these burgers tender inside while the quinoa adds a delightful nutty crunch—no mushy veggie burgers here! Serve them on toasted buns with avocado or a tangy yogurt sauce.

Tip: For extra crispiness, chill the patties for 15 minutes before cooking.

Conclusion

With so many delicious ways to enjoy batata, this roundup makes it easy to add variety to your meals! Whether you’re craving something sweet, savory, or spicy, there’s a recipe here for you. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share it on Pinterest to spread the batata love! Happy cooking!