June 10, 2014

Sweet Potato Sliders

My mind was on food all day at work today, for some reason. I haven't been cooking anything too exciting lately, but my juices were flowing today. This has to be one of the most exciting meals I've made; and, it's in this crappy apartment which makes it even more exciting. I pulled a pre-formed turkey burger out of the freezer this morning and planned on making that with roasted sweet potatoes... plain as plain can be. All of sudden, BAM! This idea hit me... SWEET POTATO SLIDERS & Kale Chips!


Here's how it went. I sliced part of my huge sweet potato into 8 slices about 1/4" thick and layed them in a single layer of an 8x8 cake dish lined with aluminum foil. Coat each side of each slice with coconut oil. Then sprinkle with sea salt. Roast at 400 for about 20 minutes. I put mine in as the oven was still heating.

Meanwhile, prepare the Kale Chips as in this recipe. Once 20 minutes have passed for the sweet potatoes, drop the oven temperature to 350 and put the kale chips in, leaving the sweet potatoes to finish.

Take one turkey burger, or the equivalent amount of ground turkey, and divide it into 4 pieces. Add a sprinkle of Rosemary and re-form each piece into its own patty. Heat a table-top grill or skillet with 1 tbsp. coconut oil. Cook the patties like you would the whole burger... but they won't take nearly as long. When the potatoes are done, take them out and put them in a single layer on a napkin or paper towel to dry off the excess oil. Put on a plate and top each one with a sliver of avocado. Top each with a slider. Crumble goat cheese over each one and top with the other 4 sweet potato slices.

Take the kale chips out - it should have been about 20 minutes since they went in now - and put in a single layer on a new paper towel or napkin to rid the excess oil. Serve with your sliders!

The sweet potatoes are firm enough to hold everything together but soft enough to make for two bites of so many flavors melded together!

Sweet Potato Sliders (1 serving of 4 Sliders)
8 sweet potato slices, 1/4" thick
coconut oil

1 turkey burger, or the equivalent of ground turkey
~1 tsp. crushed rosemary
~1/4 avocado
~1 tbsp. goat cheese

Heat oven to 400. Coat both sides of sweet potato slices with coconut oil and arrange in a single layer on a baking sheet lined with aluminum foil. Roast for 30 minutes. Meanwhile, add rosemary to the turkey burger or ground turkey and form into 4 smaller patties. When there is about 5 minutes left on the sweet potatoes, grill or fry the patties until cooked. This won't take long because of how small they are.

Take the sweet potatoes out of the oven and place in a single layer on a paper towel or napkin to drain the excess oil. Place 4 on a plate and top with small slivers of avocado. Top each with a slider patty. Crumble goat cheese over each slider. Top with the other 4 sweet potato slices.

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