Meal Kit
Caribbean Sweet Potato Patties
with rice and beans
Prep & Cook Time: 50-60 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Fiber-Rich
- Vegetarian
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Sweet Potatoes
- 8 oz. Black Beans
- 5.47 oz. Long Grain White Rice
- 1 Lime
- 2 oz. Pico de Gallo Guacamole
- 2 oz. Shredded Quesadilla Cheese
- 2 oz. Pickled Red Onions
- 1 oz. Chipotle Pesto
- ¼ cup Panko Breadcrumbs
- 2 Green Onions
- ½ fl. oz. Hot Sauce
- 1 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories870
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Carbohydrates141g
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Net Carbs121g
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Fat25g
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Protein25g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Potato Masher
- 1 Peeler
- 2 Colander/Strainers
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in beans (prepared in a later step) until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel and cut sweet potatoes into 1'' dice.
Drain and rinse beans in a colander/strainer.Halve lime. Cut one half into wedges and juice the other half.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine guacamole (to taste), green portions of green onions, and 1 tsp. lime juice. Set aside. -
3 Cook and Mash the Sweet Potatoes
Bring a medium pot with sweet potatoes covered by water to a boil.
Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Drain potatoes in another colander/strainer and return to pot. Mash until smooth. Let cool, at least 5 minutes. -
4 Form the Sweet Potato Patties
After 5 minutes, or once cool enough to handle, add pesto (to taste), taco seasoning, 1/4 tsp. salt, white portions of green onions, cheese, and panko to pot with sweet potatoes. Stir until thoroughly combined.
Form sweet potato mixture into 6 equally-sized patties, about 4" across. -
5 Cook Sweet Potato Patties and Finish Dish
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Working in batches, place sweet potato patties in hot pan. Cook until browned, 4-5 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping rice and beans with sweet potato patties. Garnish patties with hot sauce (to taste) and guacamole mixture (to taste). Top rice with pickled onions and squeeze lime wedges over dish to taste. Bon appétit!
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