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Cassandra's Sweet Potato Burgers
These sweet potato burgers were a hit at the Rice
House this month! Cassandra, our chef, made them
for dinner one night, and everyone was asking for the
recipe. We decided that you might like the recipe,
too.
Enjoy making these at home for your friends, or a
simple night at home. In North Carolina, we have
more sweet potatoes than we know what to do with
this time of year, so this is also a great way to use
leftovers.
Burger Ingredients:
- 3 cloves garlic, minced
- 1 small onion, diced
- 4 medium sweet potatoes
- 1/4 green onion, diced
- 1 cup oatmeal
- 1 tsp cumin
- 2 Tbsp olive oil
Topping Ingredients:
Chili Sauce:
- 1/2 can tomato puree, no salt added
- 1 Tbsp chili powder, no salt added
Onion Topper:
- 2 large onions, sliced
- 1/8 cup balsamic vinegar
Burger Preparation:
Preheat oven to 400 degrees. Roast sweet potatoes
for 45 minutes and cool. Peel sweet potatoes and set
aside (left over sweet potatoes work well in this step
as well). In a large sauté pan, sauté onions and garlic
in olive oil over medium heat. In a large bowl, add
sweet potatoes, onion, garlic, and all other remaining
ingredients. Make 6-8 patties. Pan sear sweet potato
patties in skillet, then bake for 10 minutes at 375
degrees.
Topping Preparation:
Mix tomato puree and chili powder, spread across
burgers. Caramelize onions and add balsamic
vinegar. Lay over top of burger and serve. No bun is
needed for this recipe.
Nutrition Information:
This recipe yields 6-8 burgers. Each burger contains
approximately:
Calories: 150, Total Fat: 4g, Saturated Fat: 1g,
Cholesterol: 0mg, Carbohydrates: 27g, Fiber: 4g,
Protein: 3g, Sodium: 45mg.
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