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Sweet Potato Bean Loaf

What you need: 

1 large sweet potato, cubed
2 carrots, sliced
1 cup soaked white beans or 2 (15 ounce) cans
olive oil, as needed
1 onion, sliced, optional
cumin, to taste
salt and pepper, to taste

What you do: 

1. Boil sweet potato and carrots until very soft. If using dried beans, boil for about 1 hour, or until tender.
2. Fry the onion in some oil, add spices, and put aside.
3. When all ingredients are ready, mix together, mash all and form into loaf. Consistency will be dry, add water to moisten if you like. Slice and serve!

Preparation Time: 
15 minute
Cooking Time: 


I thought this was OK, not great but OK.
I added sauted onion and garlic and  bit of rosemary and veggie stock cube.  I did bake it for ~45mins in a medium temp oven, otherwise it would have been far too mushy.

It seemed a little bland to me and felt like it was missing a bit of something.  However I think I will try again if I need and quick and simple loaf - just need to play around with it a bit.
Yabbitgirl could be right - salsa may be a good sauce for it, maybe I'll try that another time.


Mine came out bland and mushy, more puree than loaf, even though I baked it. The sweetpotato+carrots was kind of sweet. However I can see this as a side dish, maybe with a little salsa or something to give it more character.


Yummy!  I used sweet potato and yam, but no carrots and tossed in basil and rosemary instead of cumin.  I baked it for 45 min at 350 and it was quite good, esp the next day after I'd left it uncovered overnight and it firmed up even more.  I must try this in a sandwhich next time!


This was awesome! All of us - even my picky kids - gobbled it up. Here are my modifications:

Boil 2 cubed sweet potatoes until soft, drain and set aside. In a large pan, saute 1 chopped onion, 3 cloves of mashed garlic and 1 c chopped celery until browned, then added some cardamom, cumin, fresh rosemary, coriander, salt and pepper to taste.

In a food processor, grind up 2 slices of bread, then add the rest of the ingredients and pulse until they are combined, but still retained some texture. Drain 1 can of corn and stir in.  Then scoop heaping tablespoons onto an oiled cookie sheet. Lightly spray the tops with oil and bake @ 375 for 20 mins. Then broil on high for another 10 minutes or until the edges brown.

Yummy with a light salad on the side! These would also be good in a sandwich, with lettuce, tomato and some veganaise!


For the beans, is it 1 cup dry beans soaked? or 1 cup of the soaked beans?


I think in this little croquette-like form it would be good with a sauce, but I'm not sure what.  It seems like it could also make a great sandwich filling.

Barbecue sauce of course! :D


These flavors are great together.  I steamed the carrots and sweet potato and used rinsed, canned great white northern beans.  I liked the idea of baking this, but I'm always skeptical of baking giant hunks of things, so I formed this into little patties, and put a dab of olive oil on each side so it would brown a little while baking.  I left them in about 40 minutes, turning them halfway through, and they were delicious!  I think in this little croquette-like form it would be good with a sauce, but I'm not sure what.  It seems like it could also make a great sandwich filling.


This recipe is great!  I always keep enough ingredients on hand to make this in a pinch.  Very nutritious (my dog is a vegetarian, and she can't get enough of it, either) . . .


so i made this last nite with slight changes: boiled 1/2 cup each sweet potato and carrot, sauteed 1/4 c onion in olive oil, then added the 2 together with 1/2 cup white beans and mashed like crazy...baked at 375 for about 20-30 was delish by itself, but i stuffed some of it in a pita and that was GREAT!  thanks


I made this tonight and it was delicious!

I changed the recipe a little. I did without the carrots (because I didn't have any) and I added a cup of bread crumbs as well as a few more spices: cardamom (just a pinch), garlic, and rosemary. I baked it for 20 minutes on 375. Baking it is a definite must. Cooking it for 20 minutes gave it a crispy crust on the edges. I bet if it was baked for 30-40 minutes, it would get crispy all over while still being nice and moist inside. This one is a keeper!



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