This is literally one of my absolute favorite meals! It is usually a summertime necessity and I literally scheme ways to have them available at all times! The sweet potato cake portion is a phenomenal mix of flavors, but then you add the blackberry salsa and these are TO DIE FOR!!

A few tips I have for making them are:

Bake sweet potatoes ahead of time. It is the absolute worst to have piping hot potatoes that you are trying to work with!
Make the quinoa ahead of time too!
Once your form the cakes, put them in the refrigerator for at least a couple hours or overnight. This will make them easier to cook.
Use frozen blackberries if fresh ones are not in season.

Here is how to make them:

Sweet Potato Cakes with Blackberry Salsa

Ingredients:

1.5 lb sweet potatoes
1/2 red onion, diced
3/4 tsp salt
3/4 tsp pepper
3 cloves garlic, minced
3/4 cup cooked quinoa
1/3 cup bread crumbs
1/3 cup grated parmesan cheese
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 eggs, lightly beaten
1 TBSP Ghee/avocado oil

How to:

Preheat the oven to 425°F. Clean sweet potatoes, and poke holes all around them with a fork. Place in the oven for 45+ minutes, or until tender when pierced with a fork.
Place 1/4 cup quinoa in a saucepan with 1/2 cup of water. Bring to a boil. Cover and reduce heat and cook until water is absorbed. Set aside.
Once potatoes are cooked, let them cool. Then remove the flesh and discard the skins.
Heat a saute pan with 1 tsp Ghee/avocado oil. Place onion and garlic and saute until softened. Mix into the potatoes. Add salt and pepper.
Add breadcrumbs, cheese, cilantro, basil, and egg and mix well.
Form mixture into patties using hands. Place on a plate or baking sheet and refrigerate for at least 2 hours.
When you are ready to cook, heat a saute pan with 1 tsp Ghee/avocado oil. Add patties and cook until golden brown on each side. You may have to work in batches and add oil each time.