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Sweet Potato and Kale Cakes

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Happy Monday, everyone!  I hope you all had a wonderful weekend and enjoyed the Super Bowl!  I was totally in it for the commercials, and I have to say, there were some pretty good ones this year.  I think my favorite was the McDonald’s one that showcased the campaign they’re running through the month of February, “pay with lovin.”  How great is that?!  What better way to get people to stop in their tracks on any random day and be reminded to tell someone they love what they mean to them in exchange for a meal.  We certainly need more campaigns like this out there.  Spread that love, people!  There’s no time like the present and this is the best month to start.;)

For today’s recipe, Sweet Potato and Kale Cakes, I figured a nice little meatless monday post was in order since there’s a chance we’re overloaded on burgers and wings from the big game.  Sweet Potato and Kale cakes are one of those handy dandy breakfast, lunch or dinner recipes that I love.  They start out vegetarian, but you could certainly top them with a shredded or sliced meat of your choice.  I think they’re pretty yummy all on their own topped with a few slices of avocado, tomato and a big dollop of the chipotle ranch sauce.  If I can ever figure out how to poach an egg, I’m going to try putting that on top as well.  The list of must attempts in the kitchen gets a bit longer.

Enjoy!

 

Sweet Potato and Kale Cakes

SERVES 6 PrintDownload

 

 

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