Sweet Potato Black Bean Cakes
Reasons why I love sweet potatoes:
They’re sweet! – It’s a vegetable and its sweet, WIN!
They’re versatile – Eat it with dinner, breakfast, plain, or even bake it into a dessert.
They’re healthy – Sweet potatoes are high in fiber and low glycemic which help regulate your blood sugar.
They’re cheap! – I hate it when people say eating healthy is expensive, uh, it doesn’t have to be! A big bag of ORGANIC sweet potatoes at Trader Joe’s runs you around $3-4.
They’re quick – When you get home late and don’t feel like making dinner, throw a couple of these bad boys in the oven, go about your evening and unwind, come back and you have perfectly baked sweet potatoes! Enjoy with coconut oil and cinnamon or with scrambled eggs, BOOM, instant dinner!
I ALWAYS keep a bag of sweet potatoes on hand for those very reasons above.
My recipes often come together like an episode of Chopped, like I have to use a handful of mystery ingredients in my refrigerator or pantry and have to come up with something delicious in a very short time. I had some defrosted organic corn, a can of black beans and my trusty bag of sweet potatoes. And, you guessed it: Sweet Potato, Corn, and Black Bean Cakes were born. This recipe made enough for dinner, a couple of leftover lunches and another dinner.
So I have to be honest, while this recipe tasted great, getting them to look great was a little challenging. I wanted to keep these gluten free so I didn’t use bread crumbs to hold them together. I opted for almond meal instead. If you have any challenges flipping these cakes in the pan, here are a few tips:
Be patient – Low-medium and let them cook for a while
Think small – smaller cakes are easier to flip than giant ones, try and form your cakes about 2″ in diameter.
Be liberal with your oil
Be gentle – try using a thin spatula and possibly the help of another spatula to flip them over
Ingredients: 3 large sweet potatoes 1 can of black beans 1 16oz. Pkg of defrosted organic corn 2 eggs 2 cloves of garlic 1/2 cup almond meal (or sub bread crumbs or gluten free bread crumbs) 2 tbsp fresh chopped parsley 1 tsp cumin 1 tsp paprika Salt and pepper to taste Coconut Oil
Mash baked sweet potatoes in a large bowl (bake at 350 for 40-45 min. or until soft).
Rinse and strain corn and black beans thoroughly.
Mix corn, black beans, garlic, eggs, almond meal (or bread crumbs), parsley, and spices in a large bowl.
In a large non-stick sauté pan heat coconut oil over medium heat. Shape cakes about 2″ in diameter to assist in flipping. Cook for about 7-8 min per side and flip.