Though this may seem relatively unlikely, given the sheer amount of baby spinach and ripe avocados currently occupying my refrigerator and camera roll, I was the kid at the family barbecue with a plate full of hamburger, hotdog, and ALL of the pickles (an obvious sign of maturity), begging my father to let me have seconds before making it halfway through my firsts. I don’t even think I was a ‘hot dog person’ or ‘hamburger human’ for that matter, I just couldn’t get enough of my dad, in those dog days of Massachusetts summer, mightily hovering over the grill while I stuffed my bun to the brink with condiments, opening my mouth as wide as I could muster to fit it all in.
Giving the burger a plant based, vegan, and autumnal twist, these Sweet Spud Sliders, made with shredded sweet potato and protein and fiber rich almond flour and white beans, are just the bite to keep those late summer memories alive. A little sloppy, a lot scrumptious, what I love best about these sliders, aside from their betcha-can’t-eat-just-one propensity and hash brown-esque charm, is their affordability and the sheer quantity this recipe makes – enough sliders to keep handy in your fridge or freezer to be crisped up and munched on at your convenience, or to host an incredible autumn picnic or Sunday night football gathering to feed all of your friendliest friends.
Perfect for keeping your autumn gatherings, picnics, and sports events nearly clean-up free, I serve up my vegan sweet potato sliders on Susty Party’s environmentally friendly and playfully vibrant tableware. Made from 100% recycled, biodegradable, certified compostable, and disposable materials, their line includes wood cutlery, to-go cups with lids, party picks (perfect for holding my sliders together), and napkins. Susty’s Fall Collections can be found on the Susty Party website; be sure to use inmybowl10 at checkout for an extra $10 off your purchase (!).
Sweet Spud Sliders [makes 34 sliders]
Note: patties can be made and baked in advance, then left in the refrigerator for up to a week to be skillet crisped and served at your convenience.
1 large (2 pound) sweet potato, peeled
1 medium sweet yellow onion, peeled
1 ¼ cups rolled oats
4 cloves garlic, peeled
2 cans (15 ounces each) cannellini beans, thoroughly drained and rinsed
½ cup almond flour
1 teaspoon salt
½ teaspoon ground pepper
3 tablespoons olive oil, divided
34 slider sized hamburger buns
In a food processor fitted with a grater attachment (or using a handheld box-grater), finely grate sweet potato and onion. Transfer to a large bowl and clean food processor.
In now cleaned food processor, fitted with an S blade, process oats, garlic, cannellini beans, and almond flour until very smooth. Scoop into large bowl with sweet potato mixture, and then add salt and pepper. Using your hands, thoroughly combine. Form mixture into 34 even balls (I used an ice cream scooper), and then flatten until about 1 inch thick patties.
Preheat oven to 350 degrees F, rack in the middle. Line a baking sheet with foil and lightly grease with olive oil. Bake patties for 20 minutes. Because of quantity, you may need to cook patties in a number of batches.
Preheat ¼ teaspoon olive oil per patty over medium-high heat in a non-stick skillet. Add desired patties to pan and cook for 2 minutes. Gently flip and cook for an additional 2 minutes. Remove from heat, and then repeat for the remaining patties. Serve with slider buns, topped with your favorite condiments!
Nutritional Information [per slider]
175 Calories, 4.3g Fat, 30g Carbohydrates, 3.5g Fiber, 4.8g Sugar, 7g Protein
Thank you Susty Party for sponsoring this post, and thank you for reading!