• 4 medium sweet potatoes, peeled & cubed
  • 2 tablespoons milk
  • 4 cups kale, chopped
  • 1 clove garlic, minced
  • ¼ yellow onion, chopped
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil
  • ½ cup black beans, drained & rinsed
  • salt & pepper
  • ground flax seed for topping
  1. Bring a large pot of water to a boil. Boil cubed potatoes for about 15 minutes until fork tender.
  2. Drain potatoes and mash them in a large bowl with milk.
  3. Heat a medium skillet over medium-high heat.
  4. Add olive oil, garlic, onion and red pepper and saute for about 1 minute.
  5. Add kale and saute until wilted.
  6. Once kale is wilted, add to the bowl with sweet potatoes.
  7. Season liberally with salt & pepper to taste.
  8. Fold in black beans until incorporated.
  9. Preheat oven to 450 degrees.
  10. Grease a mini muffin pan.
  11. Scoop potato mixture into a mini muffin tray until filled to the top.
  12. Sprinkle tops with ground flax seed.
  13. Bake for 20-25 minutes, turn oven to hi-broil and broil for an additional 5 minutes until tops are golden and crunchy.
  14. Remove from oven and let cool for 10 minutes.
  15. Carefully remove from muffin tin with the help of a spoon or knife. Bites will be soft but should retain enough structure to stay in mini muffin form.

Source is http://www.runningtothekitchen.com/2012/04/sweet-potato-kale-bites/