Sweet Potato Kale Bites

Bring a large pot of water to a boil then add the cubed potatoes. Boil potatoes for about 15 minutes until fork tender. Drain potatoes and mash them in a large bowl with the milk.

Heat a medium skillet over medium-high heat. Add olive oil, garlic, onion and red pepper flakes and saute for about 1 minute. Add kale and saute until wilted.

Once kale is wilted, add it into the bowl with the sweet potatoes. Season liberally with salt and pepper to taste. Fold in black beans until incorporated.

Preheat oven to 450 F. Grease a mini muffin pan (recipe makes roughly 24 mini muffins).

Scoop potato mixture into the mini muffin tray until filled to the top. Sprinkle tops with ground flax seed. Bake for 20-25 minutes, the turn oven to high-broil and broil for an additional 5 minutes until tops are golden and crunchy.

Remove from oven and let cool for 10 minutes. Carefully remove from the muffin tin with the help of a spoon or knife. Bites will be soft but should retain enough structure to stay in mini muffin form.

Notes:
For leftovers, I suggest reheating these in a toaster oven rather than the microwave if you want to retain some crunch to the muffins.

Inspired and adapted from Edible Perspective.