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

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