3 CUPS of Black or White Beans – canned or cooked extra soft from dry.
1 3/4 CUPS of cooked mashed sweet potato (skins on)
4 TBSP Milk – any kind – I use almond
2 TSP Onion Powder, Garlic Powder and Ground Cumin
1 TSP Chipotle Powder
3 TBSP Flaxmeal
2 TBSP Nutritional Yeast
3 TBSP Paprika
1 1/2 TSP Liquid Smoke (optional)
4 TBSP Ketchup or Tomato Paste
2 CUPS Quick Oats
Pre-heat oven to 400. Line 2 baking pans with parchment paper or Silicon Mats.
Mash beans until almost a paste. Some beans still in tact but most mashed up. I mash by hand but you could use a blender. If you use canned beans you may want to cook them extra before mashing to soften them up more. I cooked my beans from dry in my instapot and cook them extra soft.
Mix Sweet Potato with the milk. Combine the beans & sweet potato. Add the rest of the ingredients and mix by hand.
Form 16-20 patties by hand. Not too thick – no more than 2cm thick- as they need to cook all the way through. Place on parchment lined baking sheets. I like to make toddle bite sized ones as well for my 16 month old.
Bake for 15 minutes. Remove from oven and flip the patties. They should be cooked enough to flip with out damaging them. Return to the oven for 12 minutes.
Enjoy on your favorite bun with fancy toppings!I like green onions, mushrooms, tomato mustard and lettuce.
Store in the fridge for up to 4 days or in the freezer for 4 weeks. If you store them in the freezer I suggest putting parchment paper between them to freeze so they don’t stick together.