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1
Preheat your oven to 375 F. Lightly spray 2 baking sheets with the nonstick cooking spray and set aside.
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2
Use a fork and prick the sweet potatoes in several spots.
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3
Then microwave them for about 5 minutes.
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4
At this point, carefully check to see if the potatoes are soft.
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5
You may need to cook them for several more minutes if they arent.
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6
Once the sweet potatoes are soft, remove them from the microwave and allow them to cool slightly.
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7
Then peel and cut them into chunks.
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8
Add them into a large bowl with the butter, milk, cumin, salt and pepper.
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9
Mash them or mix with a hand mixer until smooth (I kept a few small chunks in mine).
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10
Set aside.
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11
In a medium saucepan, bring the water to a boil.
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12
Once boiling, add the quinoa, cover and reduce the heat to a low simmer.
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13
Cook for about 15 minutes, or until the water is absorbed and the quinoa is soft and has popped open.
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14
Stir occasionally.
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15
When done remove the pan from the heat, fluff the quinoa with a fork and allow it to cool.
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16
Into the bowl with the mashed sweet potatoes, add the black beans and mix to combine.
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17
Next add the cooled quinoa, breadcrumbs, Parmesan cheese, garlic, walnuts, and rosemary.
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18
Mix well.
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19
You may choose to add a bit more of the breadcrumbs if your mixture seems too soft to hold together.
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20
Shape the mixture into 2-1/2-inch balls and flatten them slightly.
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21
Place on the prepared baking sheets and bake for 15 minutes.
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22
Flip and bake for 15 minutes more until both sides are golden.
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23
While the cakes are cooking, mix together the sour cream and Dijon mustard in a small bowl.
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24
Refrigerate until youre ready to serve the cakes.
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25
When they are done remove the cakes from the oven and plate them.
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26
Dollop the sour cream mixture onto the cakes.
