Sweet Potato Patties
This is a big batch of patties. Make for a party or for freezing, so that you have easier preparation for a few meals in the future.
Ingredients
- 4 large sweet potatoes (about 1 pound each)
- 4 ears of corn, kernels cut off the cob
- 1 (15-ounce) can black beans, drained and rinsed
- 4 chipotle chile in adobo sauce, finely chopped, and about
- 2 tablespoons adobo sauce from the can
- 2 cups rolled oats
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 teaspoon sea salt
- 1 tablespoon coconut oil (for frying)
Instructions
- Preheat the oven to 400°F.
- Wash the sweet potatoes and poke with a knife to help to vent the stream when cooking.
- Bake for 45 to 50 minutes. Carefully squeeze the sweet potatoes at the end of cooking to make sure they give a bit and are cooked all the way through. If not, cook at 5-minute increments.
- Put the corn in a large bowl.
- Add the black beans, chipotle and adobo sauce, oats, cumin, garlic powder,and salt.
- Mix well, mashing the beans with a fork as you go.
- Scoop out the sweet potatoes and place the flesh in the bowl along with the other ingredients, except the coconut oil.
- Mix well.
- Form the mixture into about 16 patty shapes.
- At this point you may freeze the patties. Otherwise, heat the coconut oil in a skillet and cook two patties at a time, about 10 minutes on each side, until crispy. This helps the patties to stay together.
- Serve as aside dish or as a sandwich
- Freezing:
- If freezing some or all before frying, wrap each patty individually in plastic wrap.
- Stack the wrapped patties into a freezer bag. They will keep for up to 3 months.
- To prepare, take how many patties you desire out of the freezer and defrost in the refrigerator for an hour or so. They do not have to be completely defrosted before frying.
- Frying after freezing:
- Fry in hot oil as directed