I first made these for a barbeque and wanted to be sure to accommodate some vegetarian friends. I’ve never been a fan of “veggie burgers” and I knew there had to be a better option. It’s no secret I’m a major fan of sweet potato. After a little research I found these. They’re sweet and smoky, smooth and creamy on the inside, and crispy-crunchy on the outside. The best part is they taste way more decadent than they actually are.
The avocado ranch sauce is phenomenal, but I’ve also served these with chipotle salsa, or even on their own. To give them a little boost I added 1/2 cup of black beans: they add a lovely texture, and even more protein!
I do find them a little tricky on a grill, but with a little finesse (and just a little oil) they fry up well in a pan. Worst case you end up with a kind of sweet potato hash. There are worse things.
These are officially on my regular rotation. You can even make a big batch, wrap them in wax paper, pop them in a freezer bag, and freeze them for later! Happy cooking!