Spicy Black Bean and Sweet Potato Cakes

Prep Time
20 mins

Cook Time
10 mins

• 1/2 cup reduced fat sour cream or yogurt
• 2 teaspoons fresh lime juice
• 1 small fresh jalapeno pepper minced
• salt to taste

• 2 tablespoons olive oil divided
• 4 green onions thinly sliced
• 6 cloves garlic pressed
• 2 fresh jalapeno peppers finely diced
• 1 tablespoon ground cumin
• 2 14.5 ounce cans black beans (or 3 Cups), drained and rinsed
• salt and black pepper to taste
• 2 cups grated raw sweet potato
• 1 egg lightly beaten
• 1/2 cup plain dried bread crumbs
• Optional diced Red pepper for color and crunch

1.To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.

2.Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.*

3.Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. **
4.Divide into 8 balls and flatten into patties. (or make 24 small for appetizers).
5.In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet or place on parchment or silpat. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3

6.Serve with lime sour cream

Recipe Notes

*Cooking ingredients helps soften vegetables and incorporates flavors, but can be optional if in a hurry
**I use the food processor to pulse bean then use it to grate sweet potato into same bowl, add other ingredients and pulse to combine
*** I bake @ 375 for about 5 mins on each side and finish off under broiler.