Dinner
Sweet Potato Cakes with Kale and Bean Salad
The sweet potato cakes with kale and bean salad needs a wine pairing that stands up to but does not overwhelm the myriad of flavors.
Ingredients
- 3 Sweet Potatoes, peeled and shredded
- 2 green onions, thinly slices
- ¼ tsp salt
- ¼ tsp pepper
- ¼ c. light mayonnaise
- 2 tbsp. lime juice
- 1 tbsp. soy sauce
- 5 oz. kale
- 2 14 oz. cans no salt added black beans, rinsed and drained
- 2 c. shelled frozen edamame
Directions
- Preheat oven to 450 degrees F. Spray cookie sheet with cooking spray.
- In a large bowl, toss sweet potatoes, green onions and salt and pepper. With ¼ measuring cup, scoop packed sweet potatoes onto a pan to form 12 mounds, 2 inches apart. Flatten slightly. Spray tops with cooking spray. Bake 25 minutes or until browned at edges.
- In large bowl, whisk mayonnaise, lime juice, and soy sauce. When cakes are cooked, add kale, black beans and edamame to dressing. Toss until coated.
- Serve cakes over salad.
Source: Delish.com