Talley Farms Fresh Harvest


Sweet Potato Cakes with Kale and Bean Salad

from Delish.com 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. The 2014 Talley Vineyards Edna Valley Pinot Noir strikes the perfect balance. Enjoy this meal with a glass!


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


  1. Preheat oven to 450 degrees F.  Spray cookie sheet with cooking spray
  2. 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.
  3. 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. 
  4. Serve cakes over salad.
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