Black Bean and Sweet Potato Cakes

This recipe was the product of needing to use up some leftover sweet potatoes we had last night. There weren't enough to go around a second time (yes, we DO eat leftovers at our house). I had already put together a chicken and red pepper nacho bake. I wanted to keep with the pseudo-Hispanic theme and decided to mix them into a black bean cake. The results were a perfect blend of sweet and spicy.

Black Bean and Sweet Potato Cakes

1 can black beans, drained
2 medium sweet potatoes, peeled, quartered and baked
3 green onions, roots  and tips removed
1 tsp each, chili powder, cumin, and garlic powder 

1/2 c whole wheat flour (or other preferred flour/cracker coating)

Blend all ingredients in food processor until to desired smoothness (we liked ours a little chunky). Scoop into 1/4 c balls and dredge in flour. Sprinkle with additional spices as desired (I used cumin and chili powder). Place on greased pan and bake at 350 degrees for 15 minutes, flipping at the halfway point.

Serve with lime and sour cream.

Serves: 8
Calories: 157

Total Carbohydrates: 31.9g

Dietary Fiber: 5.6g

Sugars: 0.8g

Protein: 6.7g