Sweet potatoes are hands down one of my favorite foods. Today I am sharing a different way to prepare them that works very well in the summer because you can make ahead and eat cold on top of salads or as a side! The recipe is VERY easy to make and takes little to no time 🙂
Sweet Potato Quinoa Cakes
Makes about 10-12 cakes
- 3 medium baked sweet potatoes (no skins)
- 2 cups cooked quinoa
- 1/4 cup onions chopped
- 1 tbsp minced garlic
- salt and pepper to taste
- 1/4 cup olive oil
- optional: add a dash of red pepper flakes or cayenne for a spicy kick
Step One: Bake your sweet potatoes thoroughly or if you are short on time microwave the sweet potatoes until they are fully cooked and can easily be mashed.
Step Two: Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with tin foil or parchment paper and spray or coat with coconut oil.
Step Three: Place prepared sweet potatoes in a large bowl and mash the potatoes until they are a good consistency (some people prefer small chunks).
Step Four: Stir in the two cups of cooked quinoa, onions, garlic, salt and pepper
Step Five:Using your hands, shape the quinoa mixture into small palm-sized patties and place them on the baking sheet.
Step Six: Brush or spray some additional coconut or olive oil on the top of each cake and place in the oven. Bake for 15 minutes or until golden brown!
These sweet potato cakes are a great salad topper, side dish, appetizer or quick snack 🙂