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Sweet Potato Burgers

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.
4.67/5 (9)
Total Time 20 minutes
Yield 5 burgers

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 Sweet Potato Burgers Nutrition Facts

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Lentil Soup Recipe

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Chia Pudding Recipe – 5 Flavors

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Thai Coconut Curry Recipe

Coconut Curry Recipe

4.67/5 (9)

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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 
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284 Comments

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    • 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

  1. 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.

  2. 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.”

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