Step 1

(Preferred method) In the instant pot: Place sweet potato in instant pot on a trivet with one cup of water. Cook on manual, high pressure for 16 minutes. Remove skin.

Step 2

In the oven: poke holes in sweet potato, bake at 425°F for about 60 minutes or until tender.  Remove skin.

Step 3

In the microwave: poke holes in the sweet potato. Microwave for 5 minutes or until tender. Remove skin.

Step 4

Place a steamer basket in a pot, fill pot with water just under the bottom of the steamer basket.  Add kale to steamer basket and cover. Bring water to a boil, allow kale to steam for 5 minutes or until tender. When cool enough to handle, squeeze excess moisture out of kale.

Step 5

Add kale and sweet potatoes to a food processor, blend kale is in tiny pieces and sweet potato is mashed.

Step 6

Add sweet potato/kale mixture to a large bowl with egg, bread crumbs, beans, and paprika.  Stir until fully mixed.  Form the mixture into 8 equal sized patties.

Step 7

Heat a large pan over medium/ medium high heat.  Add 1 tablespoon of oil.

Step 8

When the oil is hot, add 4 sweet potato patties to the pan.  Cook 3-4 minutes per side, until golden brown.  Remove from pan and allow to cool on a cooling rack, repeat with the remaining patties.  Patties can be served right away or frozen for later.

Step 9

Allow patties to completely cool before storing and freezing.  Individually wrap each patty with plastic wrap, then store in a freezer bag for up to 3 months.  To reheat, unwrap sweet potato patty and microwave for 30-60 seconds.