Reviewed: May 12, 2009

These were amazing. My husband made these for my Mother's Day dinner (this was actually the first recipe he's cooked in his whole life!) and they were to die for. The lime cream is a must with these. Fresh lime zest really adds a kick to it, and he added more jalapenos than what was called for. I just hope he is willing to make these for me again soon--I'm craving them already!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Apr. 28, 2009

Lots of yummy flavors. My family really likes spices so I doubled the garlic and added lots of cilantro to the burgers. I wasn't crazy about the sauce UNTIL I tried it with the burgers......very nice!

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Savannah

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Reviewed: Apr. 27, 2009

perhaps I messed this up, but these were dry and way too spicy. we love things with a kick, but you couldn't taste anything else.

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JLASSITER

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Reviewed: Apr. 25, 2009

A DELICIOUS way to use the sweet potato I had on hand. It was a great addition to the black bean cakes! I skipped on using the jalapeno pepper but used a bit of chipotle powder instead to add a little pepper spice. Really liked that the onions were sauteed prior to mixing with the black beans, but next time I think I'll also saute the grated sweet potato with the onion briefly before adding to the mashed beans. They were a little bit crunchier in the cakes than I had hoped. (The sour cream dressing thinned with a little more lime makes a great salad dressing, too!)

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gapch1026

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Reviewed: Apr. 24, 2009

I made the recipe exactly as written. It was ok. For a recipe that has onion, jalapeno, and garlic in it, there wasn't a lot of flavor. The sour cream was excellent, though, and was the one thing that made the dish interesting.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Apr. 15, 2009

Yummy! Definately add cilantro to the lime sour cream. This was a great, easy, dish. Thanks for the recipe!

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Kris10

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Reviewed: Apr. 5, 2009

Pretty good...would have been better if I had added the seeds with the jalepeno since I like it spicy. Omitted the egg,and used shredded zucchini and chopped mushrooms instead of the sweet potato. I also used panko crumbs. I halved the recipe and made 4 decent sized patties. Topped with salsa. Will make again.

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SLJ6

Cooking Level: Expert

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Reviewed: Apr. 4, 2009

Pretty time consuming for not a lot of flavor. Turned out as they should, just nothing special for the work involved.

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girlysoxfan

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Mar. 25, 2009

Prep took longer for me than stated. From start to finish it took me a little over, an hour. I followed recipe exactly and thought they were delicious, although next time I will add more spices(and we are not ones for real spicy dishes). IMO these defintely need a sauce as they are a little dry and the sour cream/lime/jalepeno was a very mild, nice sauce. I really liked broiling instead of frying too. Thank you, Christine, I will make again definitely!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Mar. 21, 2009

Very tasty! I made them as written and they were really good! Nice spice to them and the lime sour cream finishes them off nicely.

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Mar. 17, 2009

Use 2/3 can of refried beans and 1 can of rinsed and mashed black beans, 2 Cups shredded sweet potato, 1 cup of chopped cilantro, 5 cloves minced garlic, 1 sliced and seeded jalapeno, 1/2 tsp. red pepper, 2 tsp. cumin, 2 beaten eggs, and 1/2 cup rolled oats. In skillet with 2 T. EVOO, saute garlic and jalapeno. Add sweet potatoes. Cook for 10 min. on med.-low heat. Remove from heat. Let cool for a few minutes. Add Everything to mashed beans and mix well. Put mixture into refrigerator for at least an hour. Preheat oven to 400 degrees. Pat out into 16-18 patties. Bake 20-25 min. turning over midway. The 1/2 cup sour cream, 1/2 chopped cilantro, 1/2 lime juiced and zested, sauce is really good.

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chris p.

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Kelso, Washington, USA

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Reviewed: Mar. 12, 2009

this was a great alternative to having a black bean burger at Chili's! Next time I need to use more jalapeno peppers...I cut down to one huge one and it wasn't enough. I think I would make the sauce a few hours or the night before so that the flavors would be more intense. This is a really good recipe for a vegetarian alternative.

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: Mar. 12, 2009

These were good and I will make them again. They were quite dry and fell apart easily, so next time I will try using 3 eggs to help hold them together. I will also use more Jalepeno to make them more spicy for our taste. The sour cream (I used fat free) was very, very good with them. But, next time I will use a bit more lime juice and Jalepeno. Thanks for the recipe!

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kcg777

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Mar. 9, 2009

I actually think these were like a 3 1/2. I don't know what I did wrong but they didn't have a ton of taste to me and didn't hold well together. I added red pepper flakes and extra cumin. The sour cream sauce is the best part. I'm going to go back and read the reviews b/c I want these to work!!

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Mar. 8, 2009

Great recipe. If you chill the mixture before making them into patties, they hold up better. I fried them in a bit of olive oil and they turned out perfectly. Substitued the sour cream with low fat yogurt. Think I will try making these a bit smaller and serving them as appetizers.

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BARBILL1

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Reviewed: Mar. 6, 2009

These were a surprise hit; we loved them! The lime sour cream was the perfect accompaniment. I did not change anything and I did not precook the sweet potato and it did not need it. I will use these as an appetizer and as a main course. Kudos!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 4, 2009

I made this as written. It was great! I'll be making it again.

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BRITOMART

Cooking Level: Expert

Home Town: Black Mountain, North Carolina, USA

Living In: Bessemer City, North Carolina, USA

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Reviewed: Feb. 25, 2009

Very yummy. I love black beans and sweet potatoes, but it would never have occurred to me to eat them together. Followed the recipe exactly, just microwaved the sweet potato for about 2 minutes per someone's suggestion. Both my husband and I thought they were delicious.

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CarolineMom

Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

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Reviewed: Feb. 25, 2009

the sweet potatoes are a lovely, unexpected yet subtle tatse. this recipe will be a staple in my house.

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GODSARTIST

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

WOW! These were amazing! I made these Friday night and by Saturday afternoon they were gone! My boyfriend and sister ate them all! I made a second batch Sunday and froze them so I could have them for my lunches. I also loved the sour cream mix, but my sister preferred salsa with it. I cooked them on the stove top, only because the second I turn on my broiler the fire alarm goes off :( I also followed others advice and used two eggs- they were perfectly moist! Aside from that I followed the recipe exactly. I'll be making these again!

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