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Export 7 ingredients for grocery delivery
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.
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