Hubby and I love sweet potatoes and black beans. I made these the same night as the PW Crispy Yogurt Chicken. My plan was to use the leftover yogurt concoction to dip the cakes into. However, I started dipping my chicken in the yogurt before setting some aside for dipping. Grr…

Anyways, I’m not a fan of spice, so I got rid of the jalepeno pepper. We both liked these but I think they’d be better broiled instead of cooked in a pan. That’s what I get for being in a hurry I guess…

Black Bean cakes – from Bean’s Bistro – originally from Martha Stewart – makes 4
2 Green Onions, chopped
2 Tbsp. Sliced Jalapenos, chopped – I omitted
2 Cloves of Garlic, chopped – I used 3
1 Tbsp. Cumin
1 Can of Black Beans, drained
1 Sweet Potato, peeled and grated
1 Egg
1/2 C. Bread Crumbs

In a small saute pan, cook the onions, jalapenos, garlic, and cumin with a little olive oil on medium heat. The onions will be translucent when done.

In a large bowl, pour in the drained black beans. Add in the mixture from the pan and mash everything using a fork. You will want the beans to be smashed, but it’s perfectly ok to have some that are still whole.

Fold in the rest of the ingredients until they are well mixed.

Form small cakes, about 3″ across and around 1/2″ to 1″ high.

Place on a cookie sheet or flat pan. Broil on high for 10 minutes. Be sure they don’t start to burn – if so, turn the broiler down to low - I cooked ours in a saute pan. Next time I’ll try broiling them.

Flip the cakes after the initial 10 minutes and then return to broil for another 2 minutes.

Serve warm. These are excellent with sour cream or a little lime juice.