I love the flavors and textures in these Sweet Potato, Black Bean and Quinoa Cakes. These make great appetizers or snacks and pair great with a sour cream-Dijon dressing.

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The cumin and rosemary pair well with the sweet potatoes in this dish, and the walnuts do, too. They also add a bit of crunch to the soft cakes. The quinoa and black beans help hold things together and keep the cakes moist.

Get the Recipe: Sweet Potato, Black Bean and Quinoa Cakes