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Craving a delicious, easy, and impressive meal?
Look no further! These Sweet Potato & Black Bean Cakes are about to become your new go-to. They’re packed with flavor, satisfyingly hearty, and surprisingly simple to make. Perfect for a weeknight dinner, a fun brunch, or even as a unique appetizer, these little cakes are guaranteed to be a crowd-pleaser.
Why You’ll Love It
- They are bursting with a delightful blend of sweet and savory flavors.
- The texture is fantastic – crispy on the outside, soft and tender on the inside.
- They’re incredibly easy to prepare, making them perfect for busy weeknights.
- These cakes are vegetarian-friendly and packed with plant-based protein and fiber.
- They’re incredibly versatile and can be served as a main dish, side, or appetizer.
What Makes This Recipe Unique?
What sets this recipe apart is the combination of sweet potato and black beans, which creates a wonderful balance of flavors and textures. The addition of the cilantro-lime crema adds a zesty, creamy element that complements the earthy flavors of the cakes perfectly. This isn’t just another veggie burger; it’s a flavor-packed experience!
Ingredient List
- 1 large sweet potato, baked or microwaved and mashed
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup cooked quinoa or rice (optional, for extra texture)
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour (or gluten-free alternative)
- 2 tablespoons olive oil, for cooking
- For the Cilantro-Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
Step-by-Step Instructions
- In a large bowl, combine the mashed sweet potato, black beans, cooked quinoa or rice (if using), red onion, cilantro, minced garlic, chili powder, cumin, salt, and pepper. Mash lightly with a fork to combine, but leave some beans intact for texture.
- Add the flour and mix until just combined. Be careful not to overmix.
- Form the mixture into 8 small cakes, about ½-inch thick.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the cakes in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy.
- While the cakes are cooking, prepare the cilantro-lime crema. In a small bowl, combine the sour cream or Greek yogurt, lime juice, cilantro, and salt. Mix well and set aside.
- Remove the cakes from the skillet and place on a plate.
- Serve the sweet potato and black bean cakes immediately, topped with a generous dollop of cilantro-lime crema.
Optional Toppings/Variations
Feeling adventurous? Here are some delicious toppings and variations to try:
- Avocado: Sliced or mashed avocado adds a creamy richness.
- Salsa: A spoonful of your favorite salsa brings a fresh, zesty flavor.
- Hot Sauce: Add a dash of hot sauce for a spicy kick.
- Shredded Cheese: Top with some shredded cheddar or Monterey Jack for a cheesy twist.
- Fried Egg: For a heartier meal, top the cakes with a fried egg.
Expert Tips
- Don’t overmix the ingredients! Overmixing can make the cakes dense. Mix just until everything is combined.
- Make sure your sweet potato is fully cooked and mashed before adding to the mix. This helps the cakes hold their shape.
- Use a non-stick skillet to prevent the cakes from sticking, or be sure to use enough oil.
- Don’t overcrowd the pan. Cook the cakes in batches to ensure even browning.
- Let the cakes cool slightly before serving. This will allow them to firm up a bit.
Frequently Asked Questions (FAQs)
- Can I substitute the sweet potato?
Yes, you can use butternut squash or pumpkin puree as a substitute. The flavor will be slightly different but still delicious!
- Can I make these cakes ahead of time?
Yes, you can prepare the cakes ahead of time and store them in the refrigerator for up to 2 days. Reheat them in a skillet or oven before serving. Add crema right before serving.
- How can I make these gluten-free?
Simply use a gluten-free all-purpose flour blend. You can also use gluten-free breadcrumbs instead of flour. Ensure all other ingredients are also certified gluten-free if necessary.
- Can I freeze these cakes?
Yes, you can freeze them! Place the cooked and cooled cakes on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag. Reheat in the oven or skillet.
- Can I bake these instead of frying them?
Yes, you can. Place the cakes on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20 minutes, flipping halfway through, or until golden brown and crispy.
Variations and Customization Options
Get creative with these variations to make this recipe your own!
- Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeno to the mixture for a bit of heat.
- Mediterranean Twist: Incorporate chopped Kalamata olives, sun-dried tomatoes, and feta cheese into the mix.
- Indian Inspired: Mix in some curry powder, turmeric, and ginger for an Indian-style flavor.
- Smoky Flavor: Add a dash of smoked paprika or a few drops of liquid smoke to the mixture.
- Herbaceous Delight: Try adding fresh herbs such as thyme, rosemary, or oregano.
Serving Suggestions
These Sweet Potato & Black Bean Cakes are incredibly versatile! Serve them as the main course with a side salad, or alongside roasted vegetables. They make a fantastic brunch dish when topped with a fried egg or serve them as appetizers with the cilantro-lime crema. They can even be used as the base for a delicious veggie burger.
Conclusion
These Sweet Potato & Black Bean Cakes are a delightful and easy way to enjoy a flavorful and healthy meal. With their perfect blend of textures and tastes, they’re sure to become a favorite in your kitchen. Go ahead, give them a try, and don’t forget to share your delicious creations! We’d love to see your photos and hear about your experience. Be sure to subscribe to our newsletter for more amazing recipes!
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