I love sweet potatoes – baked, hot, cold, fried, mashed or with marshmallows on Thanksgiving. When I saw a picture of a sweet potato burger on Pinterest and I had to give it a try. I served them with a pear, walnut and arugula salad.
These burgers are not only made with sweet potatoes, but with white cannellini beans and tahini. You can change the seasonings you use based on what you like or in the mood for. I like things with a kick, so I opted for some cayenne pepper. I can’t take credit for creating this recipe. The original recipe was posted by Kathy who has a great food and wellness blog for vegans called Happy Healthy Life.
Ingredients for Burgers
2 cans cannellini white beans, drained
1 large sweet potato, baked, peeled & mashed (about 2 cups)
2 Tbsp tahini
2 tsp agave syrup (you can also use maple)
1 tsp mild Cajun seasoning
1/2 tsp cayenne pepper
1/4 cup wheat flour
salt & pepper to taste
Panko crumbs – I used chipolte spiced Panko mixed with some plain Panko
Oil for pan
Honey Dijon Dressing
1. Bake and peel sweet potato.
2. In a bowl mash sweet potato and the drained cannellini beans together
3. Mash in cajun seasoning, cayenne pepper, salt, pepper, tahini, agave and flour. (The mixture will be soft and moist. If it is too moist you can add bit more flour or some breadcrumbs)
4. Heat just enough oil to cover the bottom of a pan over high heat.
5. Make patties from the mixture and coat in panko crumbs (be very generous!)
6. Put each patty in the pan and cook until lightly browned on each side.
7. Let patties cool on paper towel
8. Serve on toasted bun with your choice of toppings. I used avocado, red onion, romaine lettuce, and honey dijon dressing.