Sweet Potato Pecan Burgers Food

SWEET POTATO PECAN PATTIES

Steps:

• Wash and peel the sweet potatoes and cut into 1/2-inch cubes.
• Cover them with water in a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes or until somewhat tender, then drain.
• Coat a large nonstick skillet/frying pan with cooking spray and heat over medium-high heat.
• Add chopped onion and garlic to the pan, sautee 5 minutes or until tender.
• Place sweet potato, chopped onion mixture, oats, and spices in a food processor and pulse until smooth.
• Place the mixture into a large bowl and stir in the pecans. Divide into 6 equal portions, shaping each inch a 1/2-inch thick patty.
• Wipe the frying pan dry with a paper towel. Heat 1 1/2 teaspoons oil over medium-high heat.
• Add 3 patties to the pan, cook 4 minutes or until browned. Carefully turn the patties over and cook the other side for 3 minutes or until browned.
• Repeat with the remaining oil and uncooked patties.

SWEET POTATO-PECAN BURGERS W/CARAMELIZED ONIONS

Steps:

• PREPARE ONIONS:.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally.
• Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed.
• Remove onion mixture from pan; keep warm.
• Wipe pan dry with a paper towel.
• PREPARE THE BURGERS:.
• Place potato in a large saucepan; cover with water.
• Bring to a boil.
• Reduce heat, and simmer 15 minutes or until tender; drain.
• Heat large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add chopped onion and garlic to pan; sauté 5 minutes or until tender.
• Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth.
• Place potato mixture in a large bowl; stir in nuts.
• Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Wipe pan dry with a paper towel.
• Heat 1 1/2 teaspoons oil in pan over medium-high heat.
• Add 3 patties to pan; cook 4 minutes or until browned.
• Carefully (if not they'll fall apart) turn patties over; cook 3 minutes or until browned.
• Remove from pan; keep warm.
• Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties.
• Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.
• Yum!

SWEET POTATO BURGERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
• Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
• Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
• Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
• Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
• Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

SWEET POTATO PECAN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and 1/2 cup melted butter. Stir with wooden spoon until well combined. Put mixture in a 2-quart casserole dish.
• In a small bowl, combine light brown sugar, flour, 1/3 cup melted butter and chopped pecans. Spoon this topping evenly over sweet potato mixture.
• Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.

SWEET POTATO-PECAN BURGERS

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan and sauté 18-20 minutes or until browned, stirring occasionally. Mix vinegar, sugar, and 1/8 teaspoon salt together and stir in to skillet. Cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.
• To prepare burgers, place sweet potato in a large saucepan and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
• Reheat large nonstick skillet over medium-high heat and coat pan with cooking spray. Add chopped onion and garlic to pan and sauté 5-8 minutes or until tender.
• Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, pepper and warm water in a food processor; process until smooth. Place potato mixture in a large bowl and stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Wipe pan dry with a paper towel. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4-6 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties.
• Place lettuce leaves and patties on bottom halves of buns and top each patty about 3 tablespoons onion mixture and top halves of buns spread with 1 tbsp chili sauce.