Sweet Potato, Black Bean and Quinoa Cakes

Preheat your oven to 375 F. Lightly spray 2 baking sheets with the nonstick cooking spray and set aside.

Use a fork and prick the sweet potatoes in several spots. Then microwave them for about 5 minutes. At this point, carefully check to see if the potatoes are soft. You may need to cook them for several more minutes if they aren’t.

Once the sweet potatoes are soft, remove them from the microwave and allow them to cool slightly. Then peel and cut them into chunks. Add them into a large bowl with the butter, milk, cumin, salt and pepper. 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 the water to a 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. When done remove the pan from the heat, fluff the quinoa with a fork and allow it to cool.

Into the bowl with the mashed sweet potatoes, add the black beans and mix to combine. Next add the cooled quinoa, breadcrumbs, Parmesan cheese, garlic, walnuts, and rosemary. Mix well. You may choose to add a bit more of the breadcrumbs if your mixture seems too soft to hold together.

Shape the mixture into 2-1/2-inch balls and flatten them slightly. Place on the prepared 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 in a small bowl. Refrigerate until you’re ready to serve the cakes.

When they are done remove the cakes from the oven and plate them. Dollop the sour cream mixture onto the cakes.