Sweet Potato Kale Bites

1. 1

   Bring a large pot of water to a boil then add the cubed potatoes. Boil potatoes for about 15 minutes until fork tender. Drain potatoes and mash them in a large bowl with the milk.

2. 2

   Heat a medium skillet over medium-high heat. Add olive oil, garlic, onion and red pepper flakes and saute for about 1 minute. Add kale and saute until wilted.

3. 3

   Once kale is wilted, add it into the bowl with the sweet potatoes. Season liberally with salt and pepper to taste. Fold in black beans until incorporated.

4. 4

   Preheat oven to 450 F. Grease a mini muffin pan (recipe makes roughly 24 mini muffins).

5. 5

   Scoop potato mixture into the mini muffin tray until filled to the top. Sprinkle tops with ground flax seed. Bake for 20-25 minutes, the turn oven to high-broil and broil for an additional 5 minutes until tops are golden and crunchy.

6. 6

   Remove from oven and let cool for 10 minutes. Carefully remove from the muffin tin with the help of a spoon or knife. Bites will be soft but should retain enough structure to stay in mini muffin form.

7. 7

   Notes:

8. 8

   For leftovers, I suggest reheating these in a toaster oven rather than the microwave if you want to retain some crunch to the muffins.

9. 9

   Inspired and adapted from Edible Perspective.

* Per serving · 4 servings · Values may vary.