I think I am the only human being in the whole of the world who is not in love with sweet potatoes.. It’s not that I don’t like them, it’s just I don’t think they’re any better than a good old rooster. I mean I know theyt count as one of your 5 a day.. as opposed to a carb.. but being a vegan my diet is 80% wholefood carbs, and anyway I’m far from agreeable with the ‘recommended daily allowances’ and food pyramid that limit carbs and tell us to eat meat and dairy… but that’s beside the point 😉 A potato is a potato is a potato, unless it’s a sweet potato, and this recipe makes great use of them!
I hunted around for some of the cool purple Japanese varieties but had no luck, so I used a regular orange one for this recipe, but if you find other varieties go for it!
I always say I’m open minded so have been hunting around for ways to use sweet potato in a savoury hearty vegan dinner that does not involve sweet potato fries .. 😛 haha.
Sooo Easter Sunday I fancied a big juicy burger, but just wasn’t in the humour for beans or peas, so sweet potato came to the rescue! Store bought veggie burgers often have hidden ingredients, oil, eggs, dairy, flour and other things I don’t eat as vegan, and someone intolerant to gluten. So homemade is best as you know exactly what went into them! As well as nutritious sweet potato, which is high in fibre, vitamin A & C, there is lots of other veggies packed into these burgers, to make it easy to eat lots of healthy ingredients in one meal (especially for fussy eaters).
This recipe is so tasty, quick and easy to prepare. You can make the mix the night before and keep it in the fridge and then mould your burger patties for lunch or dinner the next day. I made a quick ring mould from some tin foil, I made regular sized burgers and tried out mini sliders as well, and both worked really well! Perfect for picnics, and kids, vegans and non vegans alike! Everyone can enjoy these!
Ingredients– Makes 3 big burgers and a few sliders, I made 2 big patties and 5 sliders this time.
1 500g sweet potato
1/2 bell pepper (I used red )
2 spring onions
1/3 red onion
3 tbs sweet corn
1 clove garlic minced
1/2 small courgette
25g gluten free oats
1/2 tsp paprika
1/2 tsp cumin
salt and pepper to taste
Method
Preheat your oven to Gas 6/ 200*C
Wash and peel your potato, dry well, and cut into small chunks.
Place on a baking tray, lined with parchment, sprinkle wit salt and pepper and put in the oven to bake for 40 minutes, until soft.
Finely dice the pepper, onions.
Grate the courgette, mince the garlic, mix all the vegetables together and add the oats and spices.
When the sweet potato is cooked allow to cool for a few minutes, then mash well.
Mix the potato in with the other vegetables and season to taste.
I made a disposable ring to shape my burgers from tinfoil, which allowed me to make perfect burgers and sliders.
I then baked the burgers in the oven again at 200*C for 45 minutes.
I served the sliders on baby spinach leaves, dressed with ketchup and avocado, and for the big burgers I toasted some gluten free bread, added rocket, spinach, ketchup and avo.
Enjoy these colourful burgers however you want.. low fat, no hidden ingredients, gluten free 100% vegan and 100% tasty!
