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Smokey Sweet Potato Burgers

Crisp, moist, smokey and sweet. In my opinion this is the best veggieburger you will find.
Prep Time15 mins
Cook Time55 mins
Resting time1 min
Total Time1 hr 10 mins
Course: Dinner, Main Course
Cuisine: American, Vegan
Keyword: sweet potato burger, vegan, vegan burger, veggieburger


  • 1 large sweet potato
  • 1 c beans of choice
  • 1 whole bulb of garlic
  • 1/3 c flour
  • 1 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp cumin
  • 2-3 tbsp olive oil
  • 2/3 cup yoghurt optional, unsweetened if using non-dairy


Roast the garlic

  • Be sure to roast your head of garlic ahead of time. Preheat your oven to 180 degrees Celsius and cut the head off so all the cloves are exposed.
  • Soak the cloves in two teaspoons of olive oil for about 10 minutes before moving it to the hot oven and roasting for 30-45 minutes until the cloves are soft and gooey.

Prep the veggieburger mix

  • Pierce your potato all over with a fork and place it on a kitchen towel in your microwave. Set on high and cook for 5 minutes, before turning over and cooking for another 5 minutes. Leave to cool until manageable with your bare hands.
  • Now rinse your beans and place them in a large bowl with the peeled sweet potato, two of the roast garlic cloves, spices and flour.
  • Mix together well, but be sure not to break up the beans entirely so you get some nice textural differences in your burger.
  • Leave the mixture to cool and solidify a little bit in your fridge for an hour or so. The mixture will stay gooey but should become a bit more manageable once it's cooled off a bit. You can omit this step if you're impatient and hungry like me.

Fry your burgers

  • Heat a few tablespoons olive oil in a non-stick pan. Make sure it's really hot before you take your sweet potato and bean mixture and form it into loosely shaped patties before dropping the burgers into the pan. No need to strive for perfection here as they will correct themselves a little as they fry.
  • As mentioned the mixture is quite gloopy, but if your oil is hot enough the outside will crisp up and the patty will hold together quite well.
  • Cook for about 3-4 minutes on each side, until golden and crisp.
  • If you want, you can use the remainder of the roast garlic cloves to make a sauce with the yogurt, some salt and pepper.


These burgers also go really well with a nice guac or a good hot sauce.
When I have company I serve these burgers with some naan bread, but since you're basically eating a while potato and half a can of beans it's pretty heavy and filling on its own and doesn't really need more carbs. When I'm by myself I have these with some avocado slices or a simple salad instead.