Smoky Sweet Potato Burgers with Roasted Garlic Avocado Cream

I love that veggie burgers come in all sorts of flavors. I myself have made a few including edamame and eggplant, and even though there’s never been a disappointment I still shy away from trying a homemade black bean burger. I have zero explanation for this especially after successfully making black bean brownies. Today I once again am sharing a non-black bean veggie burger. Maybe one day I will venture down that road, but for now let’s focus on sweet potato.

Sweet potato might be one of my favorite starches. I first fell in love with it in French fry form, and then later in gnocchi. Twice. So trying it in burgers seemed like the next step. The incorporation of garlic and smoked paprika sealed the deal for me. The flavors were incredible! And of course you know I can never say no to topping it all off with avocado, especially when in cream form.

Smoky Sweet Potato Burgers 1

Speaking of the cream, while it I mistakenly thought the avocado went into the cream instead of just sliced on top of the burgers. However, it ended up being a happy accident because it made the sauce taste that much better, and believe that the avocado slices would’ve squeezed out due to the softness of the burger patty. I should’ve just pretended I did it on purpose and not said a word to you but I’m not afraid to admit my mistakes. Especially when it turns out to not be a bad thing!

I have a feeling you are eyeing that creamy goodness in the background. Never fear for it is being posted tomorrow!

Smoky Sweet Potato Burgers 2

Two years ago: Veggie Eggs Benedict


Serves 6


2 large sweet potatoes (used 2-15 oz. cans instead)

2 bulbs garlic

1 cup cannellini beans

2 garlic cloves, minced

1/3 cup Panko bread crumbs

1/3 cup all-purpose flour

1 egg, lightly beaten

1-1/2 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

Pinch of cumin

2-3 Tbsp olive oil

1 avocado, sliced

2/3 cup Greek yogurt (used 2% Chobani)

1 tsp maple syrup

Salt and pepper, to taste

6 burger buns (used wheat oat flax buns)


  1. Preheat oven to 400 degrees.
  2. Pierce potatoes all over with a fork. Wrap each in a paper towel and then microwave for 5 minutes. Flip over and cook for five minutes more. Remove from the microwave, slice in half and let cool until you can scoop out the flesh*.
  3. To roast the garlic, cut the top quarter off of the two bulbs of garlic. Drizzle 1 tsp olive oil over each bulb. Wrap in aluminum foil and roast in the oven for 30-40 minutes.
  4. In a bowl, coarsely mash the beans with a fork. Add in the sweet potato, then mash together. Mix in the Panko, flour, egg, paprika, salt, black pepper, and cumin. Place the bowl in the fridge for 15-20 minutes.
  5. While the mixture is chilling, combine the avocado, Greek yogurt with the roasted garlic cloves, maple syrup, and salt and pepper to taste in a food processor and pulse until pureed.
  6. Heat a large skillet over medium heat and add 2 tbsp olive oil. Remove the burger mixture from the fridge and form into 6 equal patties. Lightly dredge the patty in flour. Place them in the skillet once it is hot. Let them cook until they are fully set and golden on one side, about 5 minutes. Flip and cook for another 5 minutes.
  7. Assemble by topping the burger buns with the roasted garlic sauce, a burger, more sauce, and sandwich with top of buns.

*I skipped this step because the canned, diced sweet potato was mushy already.

Source: Slightly adapted from Eats Well With Others.


Print Friendly

10 Responses to “Smoky Sweet Potato Burgers with Roasted Garlic Avocado Cream”

  • Ooooh, love this veggie burger! I’m kind of iffy on black bean burgers too, but you can definitely sign me up for a sweet potato version. I’m so excited to try these! And of course you know my feelings on the avocado cream :)

  • Love your blog. ;-) This recipe looks yum meee!

  • These looks delicious!! Need to try them sometime!!!

  • I love having an option of having a veggie burger. And the avocado cream sounds fantastic!

  • matt:

    This looks and sounds amazing, I too am a huge fan of sweet potatoes, going to try sourwood honey instead of maple syrup though :p

    Kind of off topic, is it true that there is a difference between sweet potatoes and yams? or are they the same thing?

    • spiffycookie:

      I bet it would be great with the honey. And yes they are two completely different species of root vegetables. Many people mistakenly call sweet potatoes yams.

  • Sweet potato burgers sound amazing! Though I would be the only one eating them, someone else doesn’t like sweet potatoes. More for me!

  • I don’t think I have ever had a potato burger, but I am loving the idea! And that cream on top sounds amazing!

  • This burger is everything I could ask for. I love sweet potatoes. Now if only I can manage to get my husband to eat one.

  • Bobby (sous chef for Erin):

    I remade these today with fresh sweet potato and they were just as soft unfortunately or fortunately depending on what ou have stashed at home. I found that adding whole wheat flour worked better than regular flour to thicken them up. Just as delicious and found you can also make them with garbonzo beans, aka chick peas.

Leave a Reply

Photobucket PhotobucketPhotobucketPhotobucketPhotobucket
Follow Me on Pinterest
  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
my foodgawker gallery
my photos on tastespotting
Secret Recipe Club
Manage your shopping list and search for recipes from across the web at
 photo Gourmandize-loves-this-blog.png
Little Bitty Design Studio