I can’t even remember the last time I actually took the time to prep and make a meal.  Sure, I’ve thrown things together to make a dish or two here and there.  But it really has been forever since some thought and creativity went into my cooking.  But no fears, I’m back with a new recipe, and it’s a good one!

One of my all time favorite food combinations are black beans and sweet potatoes.  To me, they go together like peanut butter and jelly…or something like that.  So, when I saw that I still had one whole sweet potato lying around plus a can of black beans, I had so many ideas swimming around in my head.  Then, in true Parita fashion, an idea hit me [see title of post], and I got to work.

Here’s what you’ll need to make 6 cakes:

1 can black beans, rinsed and drained
2 cloves of minced garlic
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sweet potatoes (about one medium potato)
1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
1/3 cup breadcrumbs

What to do:

In a large bowl, mash up black beans with a fork.  Then add garlic, cumin, paprika, chili powder, salt and pepper.  Mix thoroughly.  Then incorporate shredded sweet potatoes into the black bean mixture.  Mix in flax egg and breadcrumbs.  Form six round cakes with hands.  Place the cakes on a baking sheet and broil for 10 minutes on one side.  Flip cakes over and broil for another 3-5 minutes until brown and crispy.

And you’ll end up with these…

BB   SP 013

Because of the cumin and chili powder, these cakes have a very earthy taste.  And I love that there is no egginess to them because of the flax egg.  Also, to top it off, they are super healthy and incredibly filling.  A true winner in my book!

Versatility is another great thing with this recipe as you can dress the cakes up whatever way you want.  In an ideal situation, I would’ve ate these alongside some guacamole, sour cream, and salsa.  However, I didn’t have avocados or sour cream lying around, so I made do by topping my cakes off with some grated low fat cheddar cheese, Annie’s Goddess dressing (is there anything this stuff isn’t good with?!), and salsa.  Still very delicious!

BB   SP 015

These BB + SP cakes will definitely be making an appearance again soon!  They were so easy to put together, tasted absolutely delicious. 

Well, off I go to send off some wedding emails. Smile  And don’t forget to check out my guest post over on Alexa’s blog!

Have a great night!

Do you enjoy the combination of black beans and sweet potatoes?!

By Parita

0 thoughts on “Black Bean Sweet Potato Cakes”
  1. Heya! Thanks for stopping by 😀 I have no idea how I stumbled across your blog, but in that very cool way when link-hopping, I’m glad I did! Love the blog name too 🙂

    I REALLY wish we could get black beans more readily in Aus – seriously, they’re rare and I have to go to the US import store like a million kilometres away from my house when I want my fix. I heart sweet potato too and these burger/cakes look so yum!

  2. My sunshine! you have tomake these for me when you come home next time:) they look so so delicious…love you

  3. Now that is a fabulous combination…I might actually make these next week when I have lots of time to think about food and make it! Ramadan brings on my creative side. 🙂

  4. I made these today!! They turned out really well. I used 1/3 cup egg white in place of your flax egg and it worked fine (still not eggy) 🙂 Tried it with cheese and marinara/cheese and salsa and they both tasted great!

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