Sweet Potato Black Bean Cakes

Easy burger substitute or a great salad topper.

Preheat the oven to 400 degrees

Use a Silpat baking mat for oil-free cooking.

Wash 2 medium sized sweet potatoes. Prick with a fork a few times and place on a baking sheet in the 400 degree oven for 50 minutes.

Meanwhile get a bowl.

Drain a can of black beans.

Put half the can in the bowl and keep half the other half in the can. Smash with a potato masher.

Add a diced green pepper and a diced white onion to the bowl

Add 2 cloves of minced garlic

Add 2 Tbsp peanut butter

1/4 cup almond flour

1/2 cup quick cook oatmeal

1 Tbsp cumin

2 tsp smoked paparika

1 Tbsp ground ginger

Add salt and pepper

When the potatoes are soft, cut and scoop the flesh into the bowl. Mix/mash into a thick mixture. Add the remaining black beans from the can to the mixture.

Turn the oven up to 425 degrees

Create 1/2 inch round burgers* and place on Silpat mat or a parchment lined pan. Bake for 20-30 minutes. Outside should be crispy and the inside should still be soft.

*I have made these into sliders for appetizers and they work well. Just watch cooking time.

These are delicious with siracha mayo. I make it homemade with siracha and Vegenaise.