Oven-Baked Sweet Potato Burgers

No BBQ (or time to grill)? These oven-baked sweet potato burgers are the perfect grilling alternative! Easy to prep and delicious to enjoy, toss all the ingredients together in a food processor and make your patties with ease. Store extras in the fridge for 3-4 days, or store in the freezer for up to one month! Ingredients: Directions: 2/3 cup cooked and mashed sweet potato, (about 1 small. sweet potato, peeled and cubed) 1 small onion, diced 1 cup baby mushrooms 15 oz can white beans, rinsed and drained ¼ cup gluten-free rolled oats ¼ cup fresh parsley, chopped 1 tsp garlic powder 1 tsp cumin ½ tsp paprika ½ tsp turmeric ¼ tsp cayenne pepper, optional Directions: Step #1: Add the cubed sweet potato to a pot with filtered water to cover, then bring to a boil. Lower heat and cook for 8-10 minutes until soft. Drain and set aside. Step #2: While the sweet potato is cooking, prepare your veggies. Add the onion and mushrooms to the pan with a drizzle of oil and sprinkle of salt and pepper. Saute until soft. about 4-5 minutes. Step #3: Next, add the sweet potato, mushrooms, and onion to your food processor along with the spices and beans. Pulse until mixed, but be mindful not to over-blend. Add the oats and pulse several times. Step #4: Using wet hands, roll the dough into balls and place on a baking sheet lined with parchment paper. Using the back of a cup, flatten the balls into patties. Will yield 4-8 patties, depending on size of your burgers. Step #5: Place in the fridge for 60 minutes to chill before. baking. Preheat oven to 450 degrees before removing burgers from the fridge. Step #6: Once chilled, bake in the oven for 40 minutes, flipping burgers halfway through. Burgers are ready when the edges are golden and crispy, and the burger is fully warmed through.

Great

% Daily Values based on a 2,000 calorie diet

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