Reviewed: May 11, 2012

mmmmmm, loved these. and talk about a super healthy combination of ingredients. i served them with the avocado ranch recipe on this site and a large salad. it was a great light and flavorful meal.

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Reviewer:

tpf2005

Cooking Level: Intermediate

Reviewed: May 9, 2012

Tasty vegetarian option- the lime sour cream is a must! I was surprised by the sweetness the sweet potato added, but the flavor (with the jalapenos and spices) was good. I made the cakes smaller than recommended and broiled them. I might try frying in a bit of oil next time to get a crispier cake.

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Reviewer:

Aunt Brebie

Cooking Level: Expert

Reviewed: May 7, 2012

Pretty good recipe! I had to make quite a few changes because of what I had on hand - substituted 2 chipotle chilis for the jalepeno, oats for the bread crumbs, diced red onion for the green. I also microwaved the sweet potato so I didn't have to grate it. I pureed the sweet potato, onion, chili, spices and 2 eggs, then added them to the beans and mashed, then added the oats. I also pan fried them in a little olive oil so I wouldn't have to turn on my oven. The cakes have a smoke flavor from the chipotle. I substituted lemon juice and chipotle for the sauce - I would recommend following the recipe, my sauce wasn't that great. I think these would be great as bite sized appetizers with a dollop of guac and sour cream on them!

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Reviewer:

TSierra

Cooking Level: Professional

Home Town: Algonquin, Illinois, USA

Living In: Louisville, Kentucky, USA

Reviewed: Apr. 30, 2012

Delicious!!!I altered the recipe a little by taking away the jalapeno, as I am very sensitive to spicey food, anyway the cakes were delicious, I did add an extra egg, which made it very moist. This is a keeper and the teens loved it!

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Reviewer:

amore

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Glenn Dale, Maryland, USA

Reviewed: Apr. 7, 2012

These were absolutely amazing. We like spice, but I felt 2 jalepenos were fine - and I was happy I made that choice. Didn't have a problem with the uncooked sweet potato. This got my take-out happy fiance to eat and enjoy something healthy - this will become a week night staple.

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Reviewer:

conradhj

Cooking Level: Intermediate

Reviewed: Apr. 3, 2012

Love this recipe! I always double or triple the recipe because they refrigerate and/or freeze wonderfully. I did add additional spices (coriander, chile powder, cilantro) to give it more kick. One time I only had one can of black beans so substituted with a can of pinto beans and the result was great. There was no real difference in the final taste. I soften the grated sweet potatoes in the microwave as others suggested & also softened the black beans to make mashing easier. And, used two eggs as others suggested. Because I like my green onions fresh and crispy, I added those to the lime sour cream with a little fresh cilantro and used sweet onions in the cakes. I baked mine at 425 degrees for time indicated instead of broiling. I prefer a moister patty. Wonderful recipe.....LOVE IT!

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Reviewer:

becka999

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Cripple Creek, Colorado, USA

Reviewed: Apr. 2, 2012

I held back on the heat with these since I didn't know how spicy my guests liked their food, but they were still delicious. Next time I will crank up the jalapeno and cumin. the sweet potato adds a faint sweetness that gives a nice balance with the spice. And the lime sour cream really is a must.

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Reviewer:

susan

Reviewed: Mar. 23, 2012

I didn't have any jalapenos so I used chipotles. Delicious!

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Reviewer:

TEACLA

Reviewed: Mar. 18, 2012

noone liked it but me

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Reviewer:

Dossie

Reviewed: Mar. 16, 2012

Too spicy for our 4 year old, but my husband and I loved this recipe! I followed it as written and the cakes turned out moist and flavorful. We didn't have any trouble at all with the sweet potato being hard/undercooked. The 1 egg seemed to bind the mixture well enough. The sour cream mixture was superb with the cakes--definitely try it as well. Excellent new recipe that will made it to the dinner table regularly from now on. Thanks! **Note: I used 2 semi-large sweet potatoes (grated them in a food processor) and they yielded 6 cups. I froze the extra two 2c measurements and hope they will use well next time I make the cakes.

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