Ingredients:

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Lime Sour Cream:

• 1/2 cup reduced fat sour cream
• 2 teaspoons fresh lime juice
• 1 small fresh jalapeno pepper, minced
• salt to taste

Bean Cakes:

• 2 tablespoons olive oil, divided
• 4 green onions, thinly sliced
• 6 cloves garlic, pressed  (I used 2)
• 2 fresh jalapeno peppers, finely diced (I used one)
• 1 tablespoon ground cumin
• 2 (14.5 ounce) cans black beans, drained and rinsed
• salt and black pepper to taste
• 2 cups grated raw sweet potato
• 1 egg, lightly beaten
• 1/2 cup plain dried bread crumbs

To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl.  Cover, and refrigerate.  Heat 1 tablespoon olive oil in a small skillet over medium heat.  Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.  Transfer contents of skillet to a large bowl.  Stir in black beans, and mash with a fork.  Season with salt and pepper to taste.  Mix in sweet potatoes, egg, and bread crumbs.  Divide into 8 balls, and flatten into patties.  In the oven, set cooking rack about 4 inches from heat source.  Set oven to broil.  Lightly grease baking sheet with 1 tablespoon oil.  Place bean patties on baking sheet, and broil 8 to 10 minutes.  Turn cakes over, and broil until crispy, about 3 minutes more.  Serve with lime sour cream.