Sweet Potato Hash Patties with Creamy Mushroom Gravy


   hash3 (450x800)  Raw Vegan Gluten-Free

I saw this recipe on one of my favorite raw food websites, Beautiful on Raw.  Tonya Zavasta, who has been fully raw for over 16 years, also designed a fabulous natural skin care line, of which I am a huge fan.

The concept of raw “hash browns” was quite tantalizing so I decided to recreate this recipe with a few changes.  The original recipe and photo is here.

Soak your potatoes if you bake or roast!

Sweet potatoes are a super source of beta carotene.  I do love to eat them roasted, but with the heat application a by-product called acrylamide forms that can be very damaging to the body.  FYI if you do love roasting and baking potatoes, soak them for a few hours to cut back on the formation of this dangerous chemical formation.

But, what’s great about this recipe is that you can get a nice “baked” texture while keeping all of the enzymes and nutrients attached!  If you don’t have a dehydrator, try baking these at a very low temperature on a parchment

 Multi-purpose creamy gravy!

I had plenty of leftover mushroom sauce; So the next night I made a raw fusion dinner by soaking mung bean noodles in hot water, gently heating the gravy (under 115 degrees) and combining it all with shredded spinach leaves, raw shelled peas, minced spring onion.  Topped with plenty of nutritional yeast, it was a super yummy meal.

 Sweet Potato Hash Patties


  • 3 large sweet potatoes/yams, washed and scrubbed (peeling is optional)
  • 1 medium  yellow onion, peeled
  • ½ cup golden flax seeds, ground
  • 1 tsp. Celtic sea salt
  • ½ tsp. garlic powder
  • 1-2 TB  extra virgin olive oil
  • freshly ground black pepper to taste
  • juice of ½ lemon
  • 2 tsp. minced rosemary leaves (fresh or dried)
  • 1 tsp. minced thyme leaves

Directions:  Run the sweet potatoes and onion through the shredding blade of food processor.  Pour into a large bowl.  Change to the “S” blade and run half the mixture to process it very fine, adding the olive oil and lemon juice.  Transfer to bowl and hand combine all of the ingredients, adding seas salt, garlic powder, rosemary, thyme and black pepper.  Form into patties (this will make between 16-20)  and place on teflex sheets on dehydrator trays.  Dehydrate at 115 degrees on one side for 3-4 hours.  Flip over onto the screens and dehydrate the other side another couple of hours.  Patties should be dry on the outside but still retain some moisture on the interior.


Creamy Mushroom Gravy

Ingredients for mushrooms marinade:

  • 12 crimini or mushrooms, sliced
  • 1 tsp. Celtic sea salt
  • 1 TB red onion, minced
  • 1 TB.
  • 1 1/2 TB  fresh lemon juice
  • 1 TB olive oil (optional)

Directions:  Slice mushrooms and place in a shallow bowl with all of the ingredients, tossing well and letting marinade for at least 2 hours.

Ingredients for gravy:

  • 1 cup cashews, soaked for a few hours, drained and rinsed
  • ¾ cup water
  • 2 cloves garlic, peeled and diced
  • 1 tsp. fresh lemon juice (or more, to taste)
  • ½ tsp. paprika
  • 1/4 cup ground flax seeds
  • ½ tsp. sea salt or to taste
  • pinch of black ground pepper
Directions:  Place all of the ingredients in a blender along with one half of the marinaded mushrooms.  Blend until creamy.  You can use your high powered blender to continue blending until warm or you can warm this sauce in your dehydrator.  Fold in the rest of the marinated mushrooms and serve over a lovely bed of greens or with a large salad.

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