INGREDIENTS
- Cooking Time: 70
- Servings: 6
- Preparation Time: 15
- 1 Medium sweet potato, cubed
- 14 Ounce can refried black beans
- 1/3 Cup chopped onion
- 2 Cloves garlic, mashed
- 1 Red chili pepper, seeded and minced
- 14 Ounce can black beans
- 1/2 Teaspoon black pepper
- 1/4 Teaspoon salt
- 1/2 Teaspoon ground cumin
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons parsley
- Olive oil, for coating
DIRECTIONS
- Cut sweet potato into 3/4 inch cubes, apply oil to surfaces of cubes and bake at 400 degrees F. for 30-40 minutes. Pour the baked and cooled sweet potato into a mixing bowl and add the refried beans. Using a potato masher, mix together the sweet potato until well mixed. Add the spices and the black beans and stir well. Stir in a small amount of vinegar. Using an ice cream scoop, place a mound of the mixture in the palm of your left hand. Pat into a cake that’s ½ inch thick and nicely rounded. Brush a small amount of olive oil on it; place the oiled side down on the cookie sheet. Repeat, and once all the cakes have been formed, brush the tops with just a bit more oil. Bake for 30 minutes.
