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Black Bean and Sweet Potato Cakes

February 16, 2010

Black Bean and Sweet Potato Cakes

Because of a moldy sweet potato situation, I made last night’s dinner tonight.  This dinner was fantastic — easy to prepare, and fairly healthy.  And, seeing that it’s Pancake Tuesday (slash Mardi Gras, slash Paczki Day, slash Shrove Tuesday, slash Fat Tuesday), these little cakes kind of fit the bill.  They’re not much in the indulgent calories category, but they are pretty fantastic as far as taste and flavor goes.

I served these cakes over a bed of spinach, and Marc whipped up a tasty little dressing.  I’d imagine you can serve these in a pita, like a falafel, or just on their own with a side of chips and salsa.  The sky is the limit.

Black Bean and Sweet Potato Cakes

from Cooking Books

  • 3 scallions, sliced
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeds and ribs removed (unless you want the heat — then include them!)
  • 1 1/2 tsp. ground cumin
  • 1 15-oz. can of black beans, drained and rinsed
  • Salt and pepper, to taste
  • 1/2 sweet potato, grated
  • 1 egg, lightly beaten
  • 1/4 c. bread crumbs
  1. Preheat broiler to high.
  2. Put drained and rinsed black beans into a large bowl and mash with potato masher or a fork.  Keep some beans in tact, for texture and color.
  3. Heat oil in a pan.  Saute jalapeno pepper over medium heat.  Stir and cook for about 1 minute, or until pepper is just softened.  Add scallions, garlic and cumin and stir gently, for just a half a minute, or until the oil is fragrant.  Remove from heat and put in bowl with bean mixture.
  4. Add sweet potato, egg, bread crumbs and salt and pepper.  Combine mixture together until thoroughly blended.
  5. Divide into 6 patties (or less if you’d like).  Lay patties onto cookie sheet that has been sprayed with cooking spray.
  6. Broil patties for 5 minutes on one side, and flip, checking texture.  If patties are still relatively soft, broil for another 8-10 minutes.  If patties are more firm at first, broil for less time.  (Those broilers can be tricky, and I think ours is not so great.)
  7. Serve hot, any way you like it.
6 Comments leave one →
  1. Niki permalink
    February 21, 2010 11:00 am

    What kind of dressing did your dear hubby whip up for the black bean and sweet potato cakes? Looks delish! I’m going to make these this week and your spinach pizza, yuuuuuum!!!

    • February 21, 2010 11:04 am

      I think just a dijon vinaigrette, but honestly, I put some salsa on my black bean cake and it was SOOO good.

  2. February 21, 2010 1:28 pm

    Like Elysabeth said it was a Dijon Vinaigrette. I took about 1 tbsp of dijon mustard, 1-2 tbsp of white wine vinegar, and mixed with a few pinches of salt, pepper, garlic powder, and dry tarragon with a whisk. Then whisking hard i drizzled in a few tbsp of olive oil. Easy!

  3. Niki permalink
    February 23, 2010 8:12 pm

    Thanks – we didn’t have any dijon mustard in the fridge so we just used some salsa. Oh these were sooooooo good!!! Our broiler apparently is not so great as it took a bit but the recipe is real easy. Would’ve been much quicker had I not been holding a baby in one arm while making part of it. This is for sure going to be something we make again and again. The sweet potato really added a great taste to it!

  4. Kristen Day permalink
    April 3, 2010 7:09 pm

    We finally got a chance to make these. Wow! Definitely a keeper. I’d make a double batch next time so I could freeze some for lunch. We served them on shredded romaine with a horseradish mustard vinaigrette. I’d like to have them in a pita next time with feta or queso fresco.

  5. Niki permalink
    July 29, 2010 8:32 pm

    Just made these yet again, except I made 2 gigantic patties, cooked them on the stove in a pan coated with Pam until they were done. Put some avocado and grated queso fresco and salsa on top…..soooo good!!!

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