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Southwestern Sweet Potato Black Bean Cakes with Chipotle Cream

Sweet Potato Cakes:
(makes 8 patties- serves 4 adults @ 2 patties a serving)

2  large sweet potatoes, peeled and cubed in 1/2 inch cubes (about 6 cups)
1 (15 oz) can of black beans, drained and rinsed
1 T. chili powder
1 t. cumin
3/4 t. salt
1 c. panko bread crumbs

Chipotle Cream:

1/2 c. sour cream
1 chipotle chili canned in adobo sauce

In a medium sauce pan, steam the sweet potatoes in a steamer basket until fork tender.  Drain and rinse your black beans; set aside 3/4 c. of beans.  Mash the remaining beans with a fork in a large bowl.  Add the steamed sweet potatoes and then mash them with the same fork. Add the reserved black beans, chili powder, cumin and salt; mix well.   In a small, shallow dish, place 1/3 c. panko and set aside.  In a large skillet, heat 1 T. of vegetable oil over medium heat.  To make the patties, wet your hands and scoop out about 1/2 c. of the mixture.  Form a patty with your wet hands, and gently place in the shallow dish of panko.  Take a spoon and push the bread crumbs around the sides of the patty.  Sprinkle some bread crumbs over the patty.  Use your spoon to distribute them.  Place in the preheated skillet. (Repeat with each patty, adding panko to the bottom of the shallow dish each time.) Working in batches, cook each patty until a deep golden brown (about 3 or 4 minutes) on each side.   Use care as you flip the patties, they will not firm up like a meat patty will.  Add oil as needed.  Chipotle Cream:  Chop the chipotle chili finely.  Add to 1/2 c. of sour cream and set aside.  (If you want the sauce extra spicy, add a t. of adobo sauce.)  Once your sweet potato cakes are done, serve them up immediately with a schmear of the chipotle cream.

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