Open-Faced Sweet Potato Stack with Asian-Style Slider Sauce

Rated 5/5 based on 1 customer reviews
Recipe created by Genevieve Ko on behalf of Hidden Valley.
  • Prep: 10 min
  • Cook: 25 min
  • Total: 35 min
  • Servings: 4

Ingredients (10)

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

Asian-Style Slider Sauce

Steps (4)

  • Step 1
    Preheat the oven to 425ºF. Line a rimmed baking sheet with foil.
  • Step 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.
  • Step 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.
  • Step 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.
  • For safe meat preparation, reference the USDA website.

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Review
(1)

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Rated 5 out of 5 by from Tastes yummy! This recipe is another winner...so easy to do and very attractive. I will serve it to friends very soon.
Date published: 2017-08-18
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