Sweet Beet Potato Cakes with Apple Cashew Sauce

Instructions:

Place the sweet potatoes and beets together in a pot and steam, covered, for 30 minutes or until they are fork-tender. Place in a bowl and mash thoroughly.

Preheat the oven to 350 degrees F. Saute the onion in a saute pan in 2-3 tablespoons of water. Cook until the onion is tender. Add the mushrooms and collard greens. Continue to cook until all of the vegetables are tender. Add the cooked onion and greens mixture, Dijon mustard, vinegar, dill and ground chia seeds to the mashed sweet potato and beet mixture.

Form into patties. Bake for 1 hour. (Cakes can be baked ahead of time and reheated prior to serving)

To make apple cashew sauce, place the fresh and dried apples in a small pot with the water. Bring to a boil over medium high heat, then reduce heat and simmer, covered for 20 minutes. Place in a food processor or high-powered blender along with the cashews, vinegar and pepper and puree.

Serve potato cakes with sauce.