Cheesy Sweet Potato Cakes & Jalapeno Garlic Aioli

As some of you may know, one of my favorite ingredients is sweet potato. Sweet potato fries, casserole, etc. I seriously can't get enough. I've also really enjoyed using them in veggie burgers. There's just something about that savory, comforting taste that draws me in and there is the added incentive that they are good for you! On Sunday, I made these sweet potato cakes with fresh spinach and garlic aioli. The little patties pack a serious punch thanks to their sweet taste and tangy garlic topping. You won't want to share!

Cheesy Sweet Potato Cakes with Fresh Spinach & Jalapeno Garlic Aioli
Servings: 10-12 cakes
Cooking time: 20 minutes

Sweet Potato Cakes:
1/4 cup quinoa - cooked
1 medium sweet potato - baked until soft
1 can black eyed peas - drained & rinsed
3 small cloves of garlic - minced
3/4 cup mexican mix cheese
1 egg
3 tbsp flour
1 tsp extra virgin olive oil
1 tsp tumeric
2 tsp cumin
2 tsp red pepper flakes

Jalapeno Garlic Aioli:
4 tbsp lite mayonaise
2 tsp lemon juice
1 tsp extra virgin olive oil
1 clove garlic - minced
1 jalapeno - finely chopped, seeds removed
pinch of pepper

1. Scrape out the sweet potato from it's skin and mash in a bowl until smooth. Mix in the quinoa and egg until well combined. Stir in the black eyed peas, minced garlic, and cheese. Finally after all is well mixed, add the flour, oil, and spices. Taste test until just right.
2. Put around 2 tbsp of extra virgin olive oil in a large skillet and turn up the heat to medium. Form the cake mix into patties about the size of your palm. Carefully put the patties into the skillet and let cook until both sides are brown. Set the cooked patties on a paper towel to drain the excess oil and continue with the remaining mix. You will have to do this in batches!
3. While the cakes are cooking in the skillet, make the aioli. Mix together all of the ingredients in a small bowl and set aside until all of the batches are finished. (You can mix the aioli in a food processor for a smoother finish!)
4. Serve the sweet potato cakes hot, stacked with fresh spinach, and the jalapeno garlic aioli.

If you try this recipe, please let me know how they turn out! I would love to hear!