Open-Faced Sweet Potato Stack with Classic Slider Sauce

Ingredients(10)

small sweet potatoes, ends trimmed, peeled, cut into 12 (½-inch-thick) rounds
2 (8 oz.)
extra-virgin olive oil
1 tablespoon plus 1 teaspoon
kosher salt and black pepper
ground beef sirloin
1 lb.
seedless cucumber, very thinly sliced
¼
Classic Slider Sauce, below
baby arugula
¼ cup

Classic Slider Sauce

Hidden Valley® Original Ranch® Condiment & Dressing
½ cup
finely chopped romaine lettuce
1 cup
thinly sliced red onion
2 tablespoon plus 1 teaspoons

For safe meat preparation, reference the USDA website.

Steps(4)

1
Preheat the oven to 425ºF. Line a rimmed baking sheet with foil.
2
Toss the sweet potato rounds with 1 tablespoon oil and a pinch each of salt and pepper on the prepared pan until well-coated. Spread in a single layer. Roast until browned and tender, about 20 minutes.
3
Meanwhile, form the beef into 12 patties the same diameter as the sweet potato rounds. Sprinkle with salt and pepper. Heat the remaining 1 teaspoon oil in a large skillet over medium-high heat until hot. Add the patties in a single layer. Cook, turning once, until well-browned and cooked through, 4 to 6 minutes.
4
Place 1 patty on each sweet potato round. Stir together all of the ingredients for the slider sauce until well-mixed. Top patties with the cucumber slices, sauce and arugula.