Name: Sweet Potato Mushroom Cakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 cakes
Ingredients: 2 cups of cooked sweet potatoes; 2 cups minced cauliflower; 2 cups sliced mushrooms; 1/2 cup chopped red onion; 1 tsp sea salt; 1 tsp garlic powder; 1 tsp smoked paprika; 2 eggs (or if vegan, flax egg or egg substitute); 1/2 cup raw cashews (soaked 2 hours); 1/4 tsp sea salt; 1/2 tsp chipotle chile pepper; 1/2 tsp Mrs. Dash Southwest Chipotle Seasoning; 1 tbsp lime juice and 2 tbsp lime zest; 1/2 cup water

Jump to Recipe Print Recipe

Sweet Potato Mushroom Cakes. When you need something delicious in a hurry, you must try these sweet potato mushroom cakes. They are packed with nutrients, and flavor, and are ready in less than an hour. Top with chipotle cashew cream, and it is a spicy, delicious dish that can be served as a main course, side dish or snack. Vegan, gluten free and dairy free.

5 from 1 vote

Sweet Potato Mushroom Cakes

Sweet Potato Mushroom Cakes--perfect for breakfast, lunch or dinner!

Course Main Course

Diet Category American

Keyword mushroom, sweetpotato

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 cakes

Calories 244 kcal

Author greenschemetv

Ingredients

Sweet Potato Mushroom Cakes

2 cups of cooked sweet potatoes
2 cups minced cauliflower
2 cups sliced mushrooms
1/2 cup chopped red onion
1 tsp sea salt
1 tsp garlic powder
1 tsp smoked paprika
2 eggs or if vegan, flax egg or egg substitute

Chipotle Cashew Sauce

1/2 cup raw cashews soaked 2 hours
1/4 tsp sea salt
1/2 tsp chipotle chile pepper
1/2 tsp Mrs. Dash Southwest Chipotle Seasoning
1 tbsp lime juice and 2 tbsp lime zest
1/2 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.