Sweet Potato Black Bean Chipotle Cakes with Blueberry Salsa

I love sweet potato in savory – with chipotle pepper or in salad with spinach. This is another great recipe, adapted from Cooking at the Pacific Outpost blog. Sweet potato and black beans are great with chipotle pepper and caramelized onion. Blueberry salsa adds fresh kick. I added some zucchini to my plate too.


Yield: 2 servings (4 cakes each + 2/3 cup salsa)

1 medium sweet potato, peeled
1 cup cooked (canned) black beans
1/4 cup matzo meal or bread crumbs
1/2 onion, chopped
1/2 tbsp. butter or olive oil
1/2 small chipotle pepper in adobo sauce, minced
1 clove garlic, minced
salt and pepper

Cook sweet potato in a little amount of water until tender. Heat small skillet in medium heat, add butter and chopped onion and sauté until golden brown.

Put sweet potato, onion, 2/3 amount of black beans, chipotle pepper and garlic in blender and pulse 4-5 times or mash with fork or potato masher. Add matzo meal or bread crumbs and 1/3 whole black beans for texture.

Heat large pan over medium heat, spray with cooking spray. Shape 8 round cakes. Cook in both sides until crispy brown.

I made my cakes baked in preheated (375F) oven about 20 minutes.


For Blueberry Salsa (recipe adapted from My Recipes)

1 cup fresh blueberries
1/4 sweet pepper, diced
1/2 jalapeño pepper, chopped
1/2 sweet onion, chopped
1/3 cup cilantro, chopped
2 tbsp. lemon or lime juice


Coarsely chop or mash fresh blueberries. Stir together blueberries, fresh lemon juice, chopped fresh cilantro, minced jalapeño peppers, diced sweet pepper, chopped onion, and pinch of salt in a large bowl. Cover and chill until ready to serve.

1 serving is about 285 calories

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