Sweet Potato Burgers

I am as baffled as you might be that my kids like these. Just when I’m about to give up and serve pizza and tacos for the rest of my days, a miracle like this comes along and gives me hope. This meatless burger is jam-packed with flavor from the sweet potato, jerk seasoning, tahini and agave. My kids prefer them without the bun, inhaling the patties as if they’re a giant chicken nugget, but I couldn’t be happier because these are filled with protein and antioxidants.

Jeff and I adore these in burger form, especially when smothered with avocado on a toasted bun. The patties freeze beautifully; once thawed, I’ll throw ’em in the toaster oven to warm.

p.s. Don’t be fooled by the jerk seasoning in these, they’re not spicy. Check the ingredients in your particular brand of seasoning to make sure it’s not too heavy on red pepper.

Sweet Potato Burgers

Sweet Potato Burgers


1 1/2 cups cooked sweet potato, skin removed (about 2 medium)

2 cans white kidney beans (cannellini), rinsed and drained

1 egg

2 tablespoons tahini

2 teaspoons maple or agave syrup

1 1/4 tsp jamaican jerk seasoning

1/4 cup white whole wheat flour

1/2 cup panko crumbs, plus additional 2 cups for coating

salt to taste if needed (most jerk seasonings have salt)

Garnish: avocado, Dijon mustard, good buns, romaine, onion


Bake sweet potatoes. Peel, place in large mixing bowl. Add drained beans to mixing bowl. Use a mixer or hand blender to coarsely mash beans and potato together.

Mix in egg, tahini, agave, jerk seasoning, flour and panko. Mixture will be fairly gooey, but do your best to form into 8 large patties. (I typically do this by spooning a large mound directly into a pie plate filled with panko. I then press into a patty while the bottom side gets coated. Flip to coat reverse side.) Coat patties in panko.

Place on a baking sheet coated with cooking spray. Bake 20 minutes at 375 degrees. Serve warm.


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