Sweet Potato Veggie Burgers

I came across this delectable looking veggie burger on Pinterest.

All credit to Kathy Patalksy and her Healthy Happy Life blog. You'll find the full recipe there.

It haunted me -- in a good way, of course -- for days, and today I had to make it!

Only a few photos this time because I really didn’t think about posting on this blog. I was in too much of a hurry to mix it up, cook it and taste it. Here it is after cooking...


Such an easy recipe, too. A few notes on what I found out in prepping them:

*I recommend talking with your supermarket expert in natural foods, or go to a natural foods store to find out about Agave, a natural sweetener. The manager of our Wegmans’ Natures Market Place was certainly knowledgeable. I ended up purchasing Wholesome Organic Blue Agave Maple Flavored Syrup.

*I didn’t pick the largest sweet potato -- yam. The one I used weighed in at 1.11 pounds. Turned out to be the perfect size. I microwaved it, then split the top and let it cool for a few minutes to make it easier to handle.

*I drained and rinsed the canned cannellini beans. Next time (and there will be a next time), I’ll only drain them. Could have used some of the saltiness I washed away.

*Boy, was I glad I bought a hand masher a few weeks ago. It worked beautifully mashing everything together.

*Next time I’ll taste the mixture before cooking it to get the seasonings exactly right for my tastes.

*Since my bottle of vegetable oil was almost empty, I mixed the remainder with sesame oil. It doesn’t take much oil at all for cooking these burgers.

*I used all the suggested toppings -- avocado, Dijon mustard, grain buns, romaine, pepper -- except the olive oil and onion.


There aren’t enough words to describe how I feel about these Sweet Potato Veggie Burgers, so I’ll settle for an elongated “yum-m-m-m-m”!

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Step by Step in the Kitchen is on Facebook. Take a look and "Like" the page. I'll be posting extra notes and photos there.