Sweet Potato Cakes with Kale and Bean Salad


  • sweet potatoes, peeled and shredded
  • green onions, thinly sliced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. light mayonnaise
  • 2 tbsp. lime juice
  • 1 tbsp. soy sauce
  • 5 oz. baby kale
  • 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 1/4 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 a large bowl, whisk mayonnaise, lime juice, and soy sauce. When cakes are cooked, add baby kale, black beans, and edamame to dressing. Toss until coated.
  4. Serve cakes over salad.


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