Preheat oven to 425. While the oven preheats, peel and chop your sweet potatoes. Toss the pieces in 1 tablespoon of coconut oil and a little bit of salt. Roast on a cookie sheet for 20 minutes, or until soft. Set aside to cool.

If you don’t have leftovers of an already cooked grain on hand, toast 1/3 cup of millet in a saucepan over a high heat until they start to pop and take on a nutty smell. Add 2/3 cups of water and some salt. Bring the water to a boil, then turn down to low and simmer and cook covered for 15 minutes. Then turn of the heat and allow the millet to sit, covered for 10 more minutes.

In a small pan, heat the remaining tablespoon of oil on a medium-high heat and sauté the onions until they are just starting to brown. At the last minute, throw in the minced garlic and stir.

In a food processor or blender, grind the oats until they are slightly broken up, but not turned into flour.

In a large mixing bowl, mash the sweet potatoes with a potato masher or large spoon, add in the rest of the ingredients and stir/mash until well mixed (it is ok if the black beans get mashed up). Or, if you prefer, put all the ingredients in the food processor and pulse until just combined (don’t overmix).

Scoop a scant ½ cup of the mixture and shape into a patty. Heat a tablespoon of oil in a cast iron skillet or non-stick pan, pan fry until starting to brown, about 3-4 minutes per side. Serve on buns or toast and with your favorite toppings. Enjoy!