Mexican Sweet Potato Burgers

  • 14 Oct - 20 Oct, 2017
  • Mag The Weekly
  • Cookery


· 900g sweet potato, peeled and cut into 1-inch cubes

· 1tbsp olive oil

· 120g cooked long-grain rice

· 2tbsp ground almonds

· A small handful of fresh coriander, finely chopped

· 1-1½ tsp chipotle chilli and smoked paprika paste

· 4tbsp fat-free Greek-style yogurt

· 4 burger buns of choice

· 4 iceberg lettuce leaves, roughly torn

· 1 avocado, stone removed and cut into small cubes

· 25g tortilla chips, roughly crushed


Preheat the oven to 180°C. Toss the sweet potato cubes with the olive oil and then space well apart on a large baking tray lined with non-stick baking paper. Roast for about 30 minutes, or until soft and beginning to brown. Using a potato masher or a fork, crush the sweet potatoes on the baking tray. Add to a large mixing bowl with the cooked rice, ground almonds, chopped coriander, half teaspoon of chipotle chilli and smoked paprika paste. Season to taste and form into four even-sized burger patties. Re-line the baking tray and space the burgers out on it and bake for 20-25 minutes. Meanwhile, mix the remaining chipotle paste (to taste) with the yogurt and a little seasoning. Arrange the torn lettuce leaves, cooked burgers, yogurt dressing, avocado and crushed tortilla chips in the burger buns, and serve.