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Sweet Potato Mushroom Cakes
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Sweet Potato Mushroom Cakes

Sweet Potato Mushroom Cakes--perfect for breakfast, lunch or dinner!
Course Main Course
Cuisine 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 244kcal
Author Alkaline Recipes

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.

Nutrition

Serving: 2g | Calories: 244kcal