Bean and Sweet Potato Patties with Lime-Jalapeno Cream

Pierce sweet potatoes with a fork. Place on a paper towel in microwave oven. Microwave on 100% (high) for 10 to 12 minutes or until soft, turning them over halfway through cooking.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook, stirring occasionally, for 4 to 5 minutes or until tender. Add garlic, cook 30 seconds. Remove from heat.

Halve sweet potatoes lengthwise; scoop out flesh into skillet containing onion mixture. Add beans, paprika and salt; mash with potato masher or fork. Stir in cooked quinoa, walnuts and flaxseed. Shape into eight 3-inch patties (about 1/2 inch thick).

In another large skillet, heat remaining 3 tablespoons oil over medium heat. Cook patties in batches, 4 to 5 minutes per side, or until golden.

While patties cook, stir together sour cream, minced jalapeño, lime juice and salt. Serve patties with Lime-Jalapeño Cream, and if you like, serve them over lettuce, garnished with jalapeño slices and/or a wedge of lime.