Ingredients: |
Ingredients: 2 large sweet potatoes, scrubbed clean 6 ounces canned black beans, drained and rinsed 1/2 cup quinoa, rinsed 1/4 cup seasoned breadcrumbs (you may need a little extra) 1/4 cup shredded Parmesan cheese 2 garlic cloves, diced 1/4 cup chopped walnuts 1/2 teaspoon dried rosemary 1/2 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/4 teaspoon salt 2 tablespoons butter 1/4 cup milk 1/3 cup sour cream 1 tablespoon Dijon mustard Nonstick cooking spray
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Directions: |
Directions:Preheat your oven to 375 degrees F. Lightly spray 2 baking sheets with the nonstick cooking spray and set aside.
Prick the sweet potatoes in several spots, and microwave them for about 5 minutes. Carefully check to see if the potatoes are soft. You may need to cook them for several more minutes.
Once the sweet potatoes are soft, allow them to cool slightly, then peel, and cut them into chunks. Add them to a bowl with the butter, milk, cumin, salt, and pepper, and mash them or mix with a hand mixer until smooth (I kept a few small chunks in mine). Set aside.
In a medium saucepan, bring 1 cup of water to boil. Once boiling, add the quinoa, cover and reduce the heat to a low simmer. Cook for about 15 minutes, or until the water is absorbed and the quinoa is soft and has “popped” open. Stir occasionally.
Fluff the quinoa with a fork and allow it to cool.
Add the mashed sweet potatoes to a large bowl and mix in the black beans. Next add the cooled quinoa, breadcrumbs, Parmesan cheese, garlic, walnuts, and rosemary. Mix well.
Shape the mixture into 2-1/2-inch balls and flatten them slightly. Place on the baking sheets and bake for 15 minutes. Flip and bake for 15 minutes more until both sides are golden.
While the cakes are cooking, mix together the sour cream and Dijon mustard. Refrigerate until you’re ready to serve the cakes.
Dollop the sour cream mixture onto the cakes. |