Sweet Potato Avocado Sliders

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I know what you’re thinking and yes, that bun is an avocado. I just topped it with sesame seeds for added “burger” effect. They are also packed with a ton of flavor, so don’t let a meatless recipe steer you away. If you ever have vegetarians or gluten-intolerant folks, what a great option to make sure they feel included at a celebration! Even the meat lovers will like this one.

These sweet potato sliders are made from scratch and are perfect for serving at a party or even freezing and saving for later. Now, don’t be fooled by the word “sliders.” These babies will keep you full for a long time. I couldn’t even finish a whole one!

I usually serve these patties on toasted bread with various toppings but to mix things up, I decided to forgo the bun and use the always delicious Avocados From Mexico as a replacement. You probably can’t eat them with your hands this way; a fork and knife are probably best. If you do want to serve them as a packable sandwich, just spread the aioli and Avocados From Mexico on two pieces of toast and add the patty, arugula, and grilled onions.

Anyway, these ‘sliders’ are inspired by the recent trend I’ve been noticing of using a whole avocado as a bun. I saw the trend from a restaurant in Los Angeles (of course) and just knew it was something I wanted to try. Removing the bread in this recipe and replacing it with the avocado not only eliminates a little extra grain from my diet, but the avocado instantly adds a little extra to an otherwise simple recipe. Honestly, you could replace the bun with Avocados From Mexico on any summer sandwich for the perfect twist! This delicious recipe in particular has a ton of nutrients from the sweet potatoes, chickpeas, and onions in the patty to the arugula and avocado as toppings. Seriously, what could be better?

I’m a total avocado friend, so if you want to get inspired by the many other ways people are using Avocados From Mexico, check out Vida Aguacate here and join the club! Vida Aguacate is a community just for the avocado lovers of the world (uh, hello?) and they have recipes, sweepstakes, and tons of other good stuff all centered around our favorite green fruit! Also, don’t forget to enter their sweepstakes here!

Print Recipe

Sweet Potato Sliders

Adapted from Clinton Kelly's Fabulous Sweet Potato Burgers

Course

Main Dish

Cuisine

Vegetarian

Servings

Patties

Ingredients

SWEET POTATO PATTIES

• 1 1/2 lbs sweet potatoes peeled and chopped into cubes
• 1 tablespoons olive oil
• 2 teaspoons minced garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 2 tablespoons Worcestershire sauce
• 1/2 white onion diced
• 1 can chickpeas rinsed and drained
• 1 1/4 cup rolled oats
• 1/2 cup cashews finely chopped

GARLIC AIOLI

• 2 cloved garlic minced
• 1/4 teaspoon sea salt
• 1/2 cup mayonnaise
• 1 tablespoon lime juice from half a lime
• pepper to taste

FOR GARNISH

• Avocados From Mexico for the bun
• sliced onion
• arugula
• salt and pepper

Course Main Dish Cuisine Vegetarian Servings Patties Ingredients SWEET POTATO PATTIES 1 1/2 lbs sweet potatoes peeled and chopped into cubes 1 tablespoons olive oil 2 teaspoons minced garlic 1/4 teaspoon paprika 1/4 teaspoon cumin 2 tablespoons Worcestershire sauce 1/2 white onion diced 1 can chickpeas rinsed and drained 1 1/4 cup rolled oats 1/2 cup cashews finely chopped GARLIC AIOLI 2 cloved garlic minced 1/4 teaspoon sea salt 1/2 cup mayonnaise 1 tablespoon lime juice from half a lime pepper to taste FOR GARNISH Avocados From Mexico for the bun sliced onion arugula salt and pepper

Instructions

1. Preheat oven to 400ºF.
2. Peel, and chop the sweet potatoes. Toss with cumin, paprika, garlic and olive oil. Season with salt and pepper. Bake for 30-35 minutes on a lined baking sheet. Remove from the oven, and let cool for 5 minutes.
3. Add sweet potatoes, diced red onion, chickpeas, and vegan Worcestershire to the food processor. Pulse until combined.
4. Scoop mixture into a large bowl, add cashews and rolled oats.
5. Form into patties.
6. In a large sauté pan, cook burgers in coconut oil over medium heat for 5-6 minutes per side, or until lightly browned. Sauté the onion sliced for garnish before turning off the heat.
7. Peel the avocados and cut in half for serving.
8. Layer the aioli, patty, sautéed onions, arugula on one half of the avocado and top with the other half.
9. For the aioli, mix all ingredients in a small bowl and stir with a fork until well incorporated.

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