We all know that food builds the body and shapes the mind. Sometimes though, we are in desperate need of a crowd-pleasing dish that’s easy to make but also can deeply nourish our bodies and reinvigorate our spirits. That brings us to this delicious, simple, and impactful treat that will leave you wanting more—and more you shall have! These Rosemary Sweet Potato Cakes were designed with exactly all this in mind: Each ingredient was carefully chosen for its supportive role in mental clarity, creativity, and resilience, making these savory little rounds a natural multivitamin for brain, body, and spirit.
Rosemary has a long and celebrated history as a botanical ally for the mind. Traditionally associated with memory enhancement and mental focus, this fragrant herb contains potent compounds like rosmarinic acid and carnosol, which have been studied for their cognitive and neuroprotective benefits.1 In this recipe, fresh rosemary brings not only an aromatic lift but also a therapeutic essence that enlivens the senses. It doesn’t hurt that it complements the savory sweet potato perfectly as well!
Meanwhile, sweet potato serves as the perfect base: earthy, grounding, and naturally rich in complex carbohydrates, beta-carotene, and potassium. Sweet potatoes help provide the lasting, balanced energy our bodies and brains need to perform at their best, without the crash associated with refined starches. Research is growing that supports sweet potato’s ability to provide nourishment, antioxidant support, and healthy metabolism,2 so don’t let this humble tuber pass you by!
Topping each roasted slice is a lively combination of arugula (or whatever sprouts/bitter greens you have on hand), toasted pumpkin seeds, and a whisper of lemon zest. The greens offer a sharp, peppery bite full of phytonutrients and bitter principles that support digestion and liver function, two often overlooked contributors to mental and emotional clarity.3 Meanwhile, pumpkin seeds deliver a crunch of magnesium, zinc, and plant-based protein, essential micronutrients for nervous system health and neurotransmitter function. The final sprinkle of lemon zest wakes up the entire dish with brightness and vitality.
Whether you enjoy them as a beautiful appetizer, a festive party tray, or just a nourishing snack after a long day, these Rosemary Sweet Potato Cakes offer a delicious reminder that food can, and should, feed the body, mind, and spirit.
TIPS:
- Dress up your Sweet Potato Cakes with edible petals, microgreens, or a dollop of Coconut Whipped Cream for toppings.
- Sunflower or broccoli sprouts will have just the right crunch if using instead of arugula.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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References
- Alavi, M. S., Fanoudi, S., Ghasemzadeh Rahbardar, M., Mehri, S., & Hosseinzadeh, H. (2021). An updated review of protective effects of rosemary and its active constituents against natural and chemical toxicities. Phytotherapy research : PTR, 35(3), 1313–1328. https://doi.org/10.1002/ptr.6894
- Laveriano-Santos, E. P., López-Yerena, A., Jaime-Rodríguez, C., González-Coria, J., Lamuela-Raventós, R. M., Vallverdú-Queralt, A., Romanyà, J., & Pérez, M. (2022). Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing. Antioxidants (Basel, Switzerland), 11(9), 1648. https://doi.org/10.3390/antiox11091648
- Qiao, K., Zhao, M., Huang, Y., Liang, L., & Zhang, Y. (2024). Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review. Foods (Basel, Switzerland), 13(23), 3747. https://doi.org/10.3390/foods13233747
Rosemary Sweet Potato Cakes
- Recipe by: Brian Keenan, ND, DOM
- Serves: 4
- Meal: Appetizer
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 28 minutes
Ingredients
1 tbsp olive oil or avocado oil
2 tsp fresh rosemary, finely chopped
1 large sweet potato, scrubbed (skin on or peeled)
3 tbsp pumpkin seeds (AIP – omit)
1/2 cups arugula, crunchy sprouts, or microgreens
1 tsp lemon zest
Directions
Preheat oven to 415°F. Mix oil with rosemary and set aside.
Prepare sweet potato bases: Slice sweet potato into ¼-inch thick rounds. Lightly coat with rosemary olive oil. Roast for 20–25 minutes, flipping once, until potatoes are tender but still sturdy enough to hold toppings.
While potatoes roast, toast pumpkin seeds in a dry skillet over medium heat for 3–5 minutes until golden and fragrant. Cool slightly.
Place sweet potato rounds on a serving platter. Top each with a tuft of arugula, a sprinkle of pumpkin seeds, and a pinch of lemon zest.
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