The kind folks over at the North Carolina SweetPotato Commission are holding a recipe contest with the cutest name ever. It’s called “No More ‘Mallows!” and it’s a call to bloggers to:
PUT DOWN THE CANDIED NUTS & STEP AWAY FROM THE MARSHMALLOWS!
IT’S TIME TO DIG DEEPER WITH SWEET POTATOES
I am submitting my Maple Sweet Potato Pecan Burgers, which I was inspired to create after a brainstorming session for a new way to use sweet potatoes in a burger. I wanted something savory with a subtle spicy kick and a dash of sweetness, all rolled into one. There are definitely no ‘mallows involved as this recipe is 100% vegan. All my fellow blogger friends, get in on this contest if you looove sweet potatoes! The deadline for entry is 3/31.
Maple Sweet Potato Pecan Burgers
Makes 4 large burgers
- 2 cups peeled, cooked and mashed sweet potatoes
- 1/4 cup uncooked quinoa
- 3/4 cup water
- 2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
- 2 tablespoons maple syrup
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry roasted pecans, chopped
- 1 cup chopped kale
- 1/2 teaspoon sea salt (plus a sprinkle for the onion topping)
- 1 Vidalia onion
- sprinkle of fresh ground black pepper
- 4 buns of your choice
If your pecans aren’t already dry roasted, you can roast them easily by spreading them out on a baking sheet and baking for 5 minutes at 350 degrees.
- To make the burgers, preheat your oven to 400 degrees Fahrenheit.
- Since sweet potatoes come in all shapes and sizes, I opted to include a measurement of the potatoes already cooked and mashed rather than a total number of sweet potatoes to use. I ended up using three small potatoes for this recipe. I microwaved them until soft, then removed the skin and mashed them with a fork in a large bowl.
- While your potatoes are cooking, bring the water and quinoa to a boil in a small saucepan.
- Turn the heat down to a low simmer and cover the saucepan, allowing the quinoa to cook for 8-10 minutes. Check the quinoa every couple of minutes since stove temperatures vary. It may cook faster or slower than expected. You’ll know it’s done when the water is almost gone from the pan and the quinoa appears to be nearly transparent instead of its original whitish color.
- Remove the quinoa from the stove and allow to sit, covered, for 5 minutes.
- In a separate saucepan, or in a microwave, melt 1 tablespoon of the vegan butter.
- Stir in 1 tablespoon of maple syrup and the cayenne pepper.
- Stir the maple syrup sauce in with the mashed sweet potatoes
- Then stir in the the cooked quinoa, pecans, kale and sea salt.
- Form the mixture into four patties and place on a baking sheet.
- Bake for 45 minutes, turning once at the halfway point.
- When the burgers have around 15 minutes left to cook, make the onion topping by first roughly chopping the Vidalia onion.
- Melt the remaining 1 tablespoon of vegan butter in a small skillet over medium heat.
- Add the onion to the melted butter
- Sprinkle with sea salt and fresh ground black pepper
- Cook for 12 minutes, stirring occasionally.
- Turn the heat down to low and pour in the remaining 1 tablespoon of maple syrup.
- Stir continuously as the onions continue to cook for 3 more minutes.
- Remove the onion mixture from the heat and spoon over the tops of the burgers once they have finished baking.