The combination of sweet potatoes, black beans and spices makes this recipe easy-to-make and tasty. Try preparing this simple and flavorful recipe as a side dish for any meal. Sweet potatoes are loaded with vitamins and nutrients. They contain vitamins A and E, beta carotene, potassium, calcium and fiber. They are also easy on your little one’s stomach and digestive tract. Try pairing with Turkey & Gravy or Apricot Glazed Chicken. For an overview of essential vitamins and minerals your child needs, check out our Nutrient Chart.
Depending on the toddler and adult size portions, this recipe will serve approximately 6.
Here is what you will need to make this recipe:
- 1 1/2 lbs sweet potatoes, peeled
- 3/4 cup black beans, drained and rinsed
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cumin
- Cooking spray
Peel and quarter sweet potatoes.
Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool. Preheat oven to 400°F while the sweet potatoes cool.
Mix potatoes and rinsed black beans using an immersion blender. Blend until smooth.
Note* Add water if the mixture is dry.
Add garlic salt, pepper, onion powder, nutmeg, curry, cumin and cinnamon. Mix well.
Spray sheet pans with cooking spray. Using a tablespoon, portion out scoops of mixture and roll slightly, place 1 inch apart on prepared sheet pans.
Note* I used a small cookie scoop to keep the sizes consistent. If you would like these to turn our crispy, make your scoops smaller.
Bake in oven for approximately 10-12 minutes, until starting to brown. Then flip and bake for approximately 5 minutes or until the both sides start to brown.
Serve warm as a side dish or snack. Store in an airtight container in the refrigerator for up to three days. Reheat before serving.