I discovered Kroger brand organic sweet potato chips a few weeks ago and was so excited when they went on sale this week. However, apparently everyone else got excited as well because the two times I’ve been to the store recently there have been no sweet potato chips. None. Zero.
It’s because sweet potatoes are pretty trendy right now.
I like to think, though, that my love of sweet potatoes started way before they got trendy. In one of my favorite kids’ books, The All-of-a-Kind Family, the family (in the early 20th century) visits the Jewish market on Manhattan’s Lower East Side. Each of the five children has something like a penny to spend on a snack. Two get candy, one gets a pickle, one gets hot salt-and-pepper roasted chickpeas, and the last gets half of giant sweet potato, from a vendor with an oven on a push-cart.
Doesn’t that sound great?
Especially in the dead of winter?
(We got hit with another snowstorm on Thursday.)
Most of us probably don’t have nice old men pushing around carts selling roasted sweet potatoes for a penny each. This is a decent alternative, though.
Like most homemade burgers, these Sweet Potato White Bean Burgers don’t hold up as well as commercial, store-bought veggie burgers. But what they lack in structural integrity they make up for in flavor. Sweet potatoes themselves are flavor-packed (and super healthy!). Paired with yellow onions, garlic, and paprika, these pair sweet with a little kick.
And topped with sriracha and avocado slices?! Don’t get me started.
Sweet Potato White Bean Burgers
adapted from The Lunch Box Bunch
makes 5-6 patties (more or less, depending on size and thickness)
- 1 medium sweet potato, roasted and peeled
- 1 15-oz can white beans, such as cannellini
- 1/2 medium yellow onion, finely chopped
- 3/4 tsp apple cider vinegar
- 1 tsp garlic salt
- 1 tsp paprika
- 1/4 tsp freshly ground black pepper
- 1/3 cup whole wheat flour
- 1/2 frozen chopped kale, thawed
Mash together sweet potato and white beans. Stir in spices, onion, kale, and flour. Form into 5-6 patties.
Fry in a hot skillet lightly coated with your favorite cooking oil (try canola, olive, or coconut) until cooked through. Alternately, sear the burgers before finishing by baking in a 400°F oven for 10-15 minutes.
Store leftovers in the fridge or freezer in an airtight container.