Bean Cakes:
2 tablespoons olive oil
2 fresh jalapeños, seeded and finely diced
6 garlic cloves, pressed
1 tablespoon ground cumin
2 (14-ounce) cans black beans, rinsed and drained (pat dry)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups finely grated raw sweet potato (press with paper towels to remove moisture)
4 green onions, thinly sliced
1 egg, lightly beaten
1/2 cup panko breadcrumbs

Lime Sour Cream:
1/2 cup sour cream
2 teaspoons fresh lime juice
1 small jalapeño, seeded and minced
salt and pepper, to taste

Heat 1 tablespoon olive oil in medium skillet over medium heat. Add jalapeño and sauté until softened. Add garlic and cumin and cook until fragrant, about 30 seconds. Transfer contents of skillet to a large mixing bowl. Stir in black beans and mash well. Add salt, black pepper, sweet potato, green onions, egg and breadcrumbs. Divide into 12 balls and flatten into patties. To the medium skillet over medium heat, add the remaining 1 tablespoon olive oil and sauté bean cakes, turning often so as not to burn. Cook about 5-6 minutes or more on each side, until browned and cooked through. To make Lime Sour Cream, mix sour cream, lime juice, jalapeño, and salt/pepper in a small bowl. Cover and refrigerate (can be made first). Serve black bean cakes topped with lime sour cream. You can also bake the cakes at 375 F for 30-45 minutes, flipping 20 minutes in to ensure even cooking. The longer you bake, the firmer and drier they will get.