Sweet Potato Mushroom Cakes
Sweet Potato Mushroom Cakes--perfect for breakfast, lunch or dinner!
Servings 12 cakes
Calories 244kcal
Ingredients
Sweet Potato Mushroom Cakes
- 2 cups of cooked sweet potatoes
- 2 cups minced cauliflower
- 2 cups sliced mushrooms
- ½ cup chopped red onion
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 eggs or if vegan, flax egg or egg substitute
Chipotle Cashew Sauce
- ½ cup raw cashews soaked 2 hours
- ¼ teaspoon sea salt
- ½ teaspoon chipotle chile pepper
- ½ teaspoon Mrs. Dash Southwest Chipotle Seasoning
- 1 tablespoon lime juice and 2 tablespoon lime zest
- ½ cup water
Instructions
Sweet Potato Mushroom Cakes
- Pierce sweet potato with fork, and cook sweet potatoes in microwave for 6 minutes or until tender. Add coconut oil, onions, cauliflower and mushrooms to pan. Stirfry for 5 minutes on medium heat.
- Mix all ingredients from pan and sweet potato to large bowl. Mix well, making sure sweet potato pieces are chopped up.
- Mix 2 eggs (or flax eggs) in small bowl. Add to sweet potato cauliflower mix and stir well.
- Using silicon muffin pan, scoop mix into pan. (if not using silicon, oil muffin pan with coconut oil to prevent sticking).
- Bake at 375 for 40 minutes. Let cakes cool for 20 minutes before removing from muffin pan. Top with Chipotle Cashew Sauce.
Chipotle Cashew Sauce
- Blend in blender until dip is smooth and creamy. Pour into serving dish and sprinkle Mrs Dash Southwest Chipotle seasoning blend on top.