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Sweet potato burgers

Makes 6 burgers


  • 1 large sweet potato
  • 1 (15 oz.) can white beans *, drained and rinsed
  • ½ cup chopped onion
  • 2 cloves garlic
  • 3 Tbsp. tahini, optional
  • 1 Tbsp. apple cider vinegar
  • ⅓ cup nutritional yeast (or any flour)*
  • Salt and pepper to taste
  • ⅓ cup bread crumbs
  • 1 Tbsp. coconut oil
  • Suggested toppings:
  • 6 burger buns (your favorite)
  • 1-2 cups fresh greens (spinach, kale, arugula)
  • 3 avocados
  • Mustard


Scrub sweet potato to remove dirt. Stab with fork on all sides of potato. Wrap in wet paper towel and microwave on high 4-6 minutes until done. Meanwhile, in a large food processor combine onion, garlic, tahini, vinegar, yeast, salt and pepper. When potato is cooked, cut in half. Scoop potato from skin and add to food processor with beans. Pulse several times. Add bread crumbs and pulse until well combined. (Mixture will be slightly sticky.) In a large skillet, heat half the coconut oil on medium-high. Divide burger mixture into 6 patties. Place 3 burgers in the pan. Fry 5 minutes, flip and fry 5 minutes more until both sides are golden brown and crisp. Remove from skillet. Repeat method for remaining 3 burgers.

To serve, place burger on your favorite bun and add: ½ avocado, ⅓ cup fresh greens, 1 tsp. mustard.

*NOTES: Great Northern beans were used in test recipe. Tahini is a sesame seed paste that can be omitted completely from the recipe. Nutritional yeast is a vegan protein that provides additional nutrition to this recipe. It can be replaced with any flour, however recipe analysis includes nutritional yeast.

Nutritional analysis per burger (without bun/toppings): 220 calories, 7 g fat, 10 g protein, 32 g carbohydrate, 6 g fiber, 60 g sodium

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