Josh's schedule while being in law school these past three years has been anything but relaxed. His day is usually planned down to the hour (and sometimes even to the minute). I am always amazed by everything that he accomplishes each week---while making time for the important things in life (Family and Heavenly Father). Luckily, this semester has been rather calm in comparison to past semesters which has allowed more time for him to be at home and participate in chores around the house (thanks babe), grocery shopping and cooking. Josh is actually a very talented cook and he has found one of my most favorite recipes on the planet and that includes my two favorite foods right now: black beans and sweet potatoes--and I thought now is the time that I should share it with you all.
Ingredients
2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
Lime Sour Cream (see recipe, below)
Directions
Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl. Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties. Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.
PS: This recipe is from one of our favorite cookbooks, and yes of course it is a Martha Stewart.
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I have to admit I have a hard time imagining what these taste like - but we love trying new food, so we'll have to try it out soon! I was scared when you said it's a Martha Stewart ... I have a few of her cookbooks and every time I flip through them I'm thinking, "WHERE do you even find these ingredients?!" Then I saw it was an Everyday Food recipe - those are the ones I can handle =).
Yayyy! I'm so glad you posted this recipe! After you guys made them for us, they were all we could think about!
MMM..i'm printing it off and trying this!
I'll let you know how they turn out. I've got to try this one, they look so yummy!
natalie! im so glad you posted this. i remember hearing all about them in georgia. we miss you guys so much. hope you are doing well. josh is going to be a LAWYER next month! yay :)
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