Best 6 Sweet Potato Pecan Burgers Recipes

MAPLE SWEETPOTATO PECAN BURGERS

Steps:

• Preheat oven to 400° Pierce sweetpotatoes and microwave together until soft, 4 to 6 minutes. Mash firmly into measuring cups to make 2 cups; transfer to a medium mixing bowl.
• Meanwhile, in a small saucepan, bring 3/4 cup water and the quinoa to a boil. Reduce to a low simmer and cover, until the water is nearly absorbed and the quinoa appears transparent, about 8 to 10 minutes. Remove quinoa from the stove; allow to sit, covered, for 5 minutes.
• In a separate saucepan, melt 1 tablespoon of the butter. Stir in 1 tablespoon of maple syrup and the cayenne pepper. Add mixture to the mashed sweetpotatoes along with the kale, cooked quinoa, pecans and 1/2 teaspoon salt; mix well.
• Form the mixture into four patties; place on a well-oiled baking sheet. Bake for 35 minutes, turning once at the halfway point.
• When the burgers have around 15 minutes left to bake, make the onion topping. In a small skillet over medium heat, melt the remaining 1 tablespoon butter. Add the onion; sprinkle with salt and fresh ground black pepper to taste. Cook and stir for 12 minutes. Reduce heat to low; add remaining 1 tablespoon of maple syrup. Cook and stir until onions are slightly brown, about 3 more minutes; remove from heat.
• Transfer burgers to buns and top each with onion mixture.

BAKED SWEET POTATOES AND PECANS

Steps:

• Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
• Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
• Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
• Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.

PECAN SWEET POTATO BAKE

Steps:

• In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

SWEET POTATO BLACK BEAN BURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
• Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
• Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.

SWEET POTATO-PECAN BURGERS W/CARAMELIZED ONIONS

Steps:

• PREPARE ONIONS:.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally.
• Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed.
• Remove onion mixture from pan; keep warm.
• Wipe pan dry with a paper towel.
• PREPARE THE BURGERS:.
• Place potato in a large saucepan; cover with water.
• Bring to a boil.
• Reduce heat, and simmer 15 minutes or until tender; drain.
• Heat large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add chopped onion and garlic to pan; sauté 5 minutes or until tender.
• Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth.
• Place potato mixture in a large bowl; stir in nuts.
• Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Wipe pan dry with a paper towel.
• Heat 1 1/2 teaspoons oil in pan over medium-high heat.
• Add 3 patties to pan; cook 4 minutes or until browned.
• Carefully (if not they'll fall apart) turn patties over; cook 3 minutes or until browned.
• Remove from pan; keep warm.
• Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties.
• Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.
• Yum!