Sweet Potato Cakes with Kale and Bean Salad

Mike Garten

Yields:

These hearty sweet potato cakes are balanced with a bright and earthy salad.

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Ingredients

1. Step 1Preheat oven to 450 degrees F. Spray cookie sheet with cooking spray.
2. Step 2In large bowl, toss sweet potatoes, green onions, and salt and pepper. With 1/4 measuring cup, scoop packed sweet potatoes onto pan to form 12 mounds, 2 inches apart. Flatten slightly. Spray tops with cooking spray. Bake 25 minutes or until browned at edges.
3. Step 3In 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. Step 4Serve cakes over salad.

About 375 cals, 21 g protein, 56 g carbs, 9 g fat (1 g sat), 16 g fiber, 530 mg sodium

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