Sweet Potato Burgers Avocado Salsa and Garlic Spread #RSC

Recipe by saucyames
READY IN: 1hr 50mins
SERVES: 4
YIELD: 4 burgers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Rinse sweet potatoes in cold water, wrap in Reynolds Wrap Foil and poke several times with a fork.
  • Bake for 1 hour (or more) depending on the size of the potatoes.
  • Take 2 bulbs of garlic, chop off about 1/4 inch of the tops, drizzle with olive oil and wrap in Reynolds Wrap Foil.
  • Garlic can cook 30-35 minutes with Sweet Potatoes.
  • Remove garlic and sweet potatoes from oven and allow to cool.
  • Once cool, mash cannellini beans in a large bowl with sweet potatoes.
  • Add in spices, egg, and panko.
  • Mix all of these ingredients together and refrigerate for 20 minutes to help stiffen for burgers.
  • Meanwhile mix the sour cream with the 2 roasted bulbs of garlic, squeezed for all the good stuff, honey, salt, and pepper.
  • Blend until smooth.
  • Take avocado and chop into bite size chunks and in a small ball combine with sweet corn, lemon juice and cilantro for topping.
  • Heat a large pan over medium with olive oil.
  • Take sweet potato mixture and shape into 4 patties.
  • Cook on each side approximately 6-7 minutes until patties seem to hold together and flip.
  • Add the patties to your whole wheat buns and top with avocado mixture and garlic cream sauce.
  • Add lettuce, tomato and onions if desired.
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