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Sweet Potato Burgers

4.85 from 20 votes

Homemade Sweet Potato Burgers – a delicious and healthy plant-based meal that is packed with protein!

EASY SWEET POTATO BURGERS - Highly recommended for anyone who loves sweet potatoes. These are really good! Recipe link: https://chocolatecoveredkatie.com/2015/05/24/sweet-potato-burgers/
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With Memorial Day coming up tomorrow, these hearty sweet potato burgers could not come at a more perfect time!

I chose to top mine with sliced avocado, butter lettuce, and homemade ketchup, with a side of my favorite Crispy Oven Baked Fries.

However, the veggie sweet potato burgers are also really good without any toppings at all… or even eaten like fritters without a bun or crumbled into a salad for a lighter option.

These sweet potato burgers by Kathy Patalsky are one of over 220 enticing recipes in her new cookbook, Healthy Happy Vegan Kitchen. Kathy’s cookbook has everything covered, from appetizers to salads to the main event.

Being a sweet potato lover, I had to go for these burgers first, and the sweet potato burgers do not disappoint.

Don’t have sweet potato? Try this Veggie Burger Recipe

sweet potato burgers
Kathy Patalsky

The book is a great source of meatless meal inspiration not just for vegans, but also for omnivores looking to incorporate more plant-based recipes into their weekly rotation.

You don’t need to be 100% vegan to enjoy recipes such as Lasagna Verde, Veggie Pot Pie, or Mushroom Fajita Tacos.

Make the sweet potato burgers for yourself to see just how delicious a meatless meal can be.

The burgers can be gluten-free, soy-free, sugar-free, egg-free, and obviously vegan; but meat eaters seem to love these homemade veggie burgers too.

If your idea of a veggie burger is one of those hard and tasteless patties you microwave from a box, you absolutely need to try Kathy’s sweet potato burgers.

They will forever change the way you think of veggie burgers!

Homemade Sweet Potato Burgers (Vegan, Healthy)

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Sweet Potato Burgers

This healthy sweet potato burger recipe is totally vegan, no eggs required.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Yield 5 burgers
4.9 from 20 votes

Ingredients

  • 1 medium sweet potato
  • 1 1/2 cups drained and rinsed canned cannelini beans
  • 2-3 tbsp oat or wheat flour
  • 1 tbsp tahini or nut butter, softened
  • 1 tsp pure maple syrup, or pinch stevia for sugar-free
  • 1/4 tsp garlic powder or spice blend
  • salt, pepper, optional cayenne or other spices
  • optional 1-2 tbsp nutritional yeast
  • If frying: 1-3 tsp vegetable or coconut oil
  • optional 1/2 cup panko breadcrumbs or 1/4 cup cooked brown rice
  • toppings of choice

Instructions

  • Preheat oven to 400 F. Pole a few holes in the potato using a fork. Bake until sticky-sweet and very tender, about 1 hr. Remove skin and place the potato’s flesh in a large bowl. Add beans, flour, tahini, maple syrup, spices, and seasonings to the bowl, and use a fork to mash. Cover and refrigerate until the mixture is firm enough to easily handle (15-20 minutes). The mixture will be soft and moist, so add the extra flour as needed (or fold in 1/4 cup to 1/2 cup breadcrumbs) until you can form patties. *If frying:* Heat 1 tbsp oil over high heat in a sauté pan. Form 5 patties and coat them with the breadcrumbs, then place in the hot pan and cook 2-3 minutes each side or until browned. Transfer to a paper towel and let cool. *If baking:* Omit the panko coating, and fold in 1/4 cup cooked brown rice for added texture. Bake at 350 F on a greased baking sheet for 20 minutes. Burgers will be lightly browned.
    View Nutrition Facts

Notes

Leftover sweet potato? Make this Sweet Potato Bread.
 

Have you made this recipe?

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Published on May 24, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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285 Comments

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  1. Tiffany says

    I am making these as we speak and they are falling apart when we flip them… They also only taste like beans 🙁

  2. bob says

    This looks like a delicious recipe. I am confused about the actual time it will take to make them though. The recipe says 20m, yet you need to bake the sweet potato for 1 hour, mix it all up, cool the mixture for 15-20 minutes, and then cook them. Do you remember how long they took to make, Katie? (or anyone else?)

  3. Ainsley says

    5 stars
    HI! I bought a few sweet potatoes from the store today to make this. They look huge. How many cups of mashed sweet potatoes equals a “medium” like the recipe calls for?
    Thanks

  4. Grace says

    5 stars
    Just made these, and they were delicious! We did add 1 egg white to up the binding and moisture a little, and they turned out great. Thanks, Katie!

  5. Teresa says

    4 stars
    I made these for dinner tonight and they tasted amazing! Only thing is, they were still a bit too soft for my liking. It kept squeezing out the sides of the bun with each bite I took. I added more flour to try and thicken it up a bit but that didn’t seem to help either. Any tips or ideas?

  6. Mary says

    NO vegan meal is as healthy as a meat & veggies meal!
    You vegans love to tack the word “Healthy” on in front of the names of your vegan meals because you have nothing else to say for them. They’re not high in protein, they’re too high in carbs and they’re full of unhealthy omega 6 fats, to name a FEW problems.

  7. J says

    Why are your recipe times so bloody misleading? Can you be honest and put the real time? The potato alone takes 1 hour!

    • Jason Sanford says

      I wouldn’t see why not, but ask Kathy (the guest poster) if you want a definitive answer because this is her recipe! 🙂
      Jason

  8. Henry says

    Making these tonight! I’m using peanut butter since my mom is allergic to both almond and sesame. I’m also using pumpkin purée since I don’t have sweet potatoes at the moment. I’ll let you know how they turn out! Also, my favorite meatless meal would probably be your vegan meatloaf cups! I love those; they’re so convenient to take into lunchboxes, not to mention delicious and easy to make!

    • Henry says

      These were great! I had mine crumbled onto baby spinach with hot sauce and Dijon mustard. I have one leftover (surprisingly… it was so good, I’m starting to doubt it will make it through the night…); I’m sure it’ll keep just fine in the fridge.

  9. Melinda says

    These tasted delicious! We enjoyed them with avocados slices, BBQ sauce, grilled onions, and all in a lettuce wrap. However, I don’t think 20 minutes was long enough to bake them. Although yummy, they were too soft and mushy to really be a “patty.”

  10. Emily says

    These have become a new meal prep staple for my at work lunches! I bake them and eat with a side of brown rice instead of a bun. Quick and filling lunch!!

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