I love sweet potatoes.
Like full-on, hearts-in-eyes-emoji, world series kind of love.
They are my go-to carb source for dinners for many reasons, one of which being their versatility. They can be wedged, rounded, hashed, baked, sweet, savory…
Or mashed and formed into cute little cakes.
They’re the best of every food world imaginable!
When my lovely friends at Salba Chia sent me some of their products to try, I knew I wanted to give ground chia seeds a go. Their package included a little page of recipes, and one of which was for sweet potato cakes. I was automatically intrigued due to my slight obsession with the orange root veggie, so I decided to give them a shot!
I made a few modifications to the original recipe, and they turned out fantasmic. It was even boyfriend approved.
Its tater time!
Sweet Potato Kale Cakes
- 2 cups mashed sweet potatoes (approximately one large and one medium)
- 1 bunch of kale (de-stemmed and chopped)
- 1 egg white
- 2 tbsp ground chia seeds (can sub for ground flaxseed or two more egg whites)
- Lots o’ garlic
- Salt & pepper
- Olive oil
First things first, preheat your oven to 425. Once it is heated, put in your sweet potatoes and bake for about 50 minutes, or until soft. Once the potatoes are cooked, let them cool (very important step…), and mash 2 cups worth, then transfer into a mixing bowl. Don’t turn off the oven because you will need it again later! Next, sauté your kale on the stovetop in olive oil and as much garlic as your heart desires. Once the kale has wilted, add it to the bowl with your mashed sweet potato. Add in the rest of your ingredients (egg white, ground chia seeds, salt, and pepper) and combine. Use cooking spray to grease a cookie sheet and form the sweet potato/kale mixture into patties (I made 5). Once the patties are formed, pop them in the over and let them bake for 30 minutes. Once they’re done, let cool and enjoy!
I hope you end up liking these as much as I do! They are a great compliment to a veggie and a protein for a healthy weeknight dinner. 🙂