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It might seem like there are a lot of ingredients going on with this recipe, and there are. But trust me, the flavor and texture combination is great. The cumin and rosemary pair well with the sweet potatoes, and the walnuts do, too. They also add a bit of crunch to the soft cakes. The quinoa and black beans help hold things together and keep the cakes moist.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!