Open-Faced Sweet Potato Stackwith Classic SliderSauce


Ingredients(10)
- 2 (8 oz.)
small sweet potatoes, ends trimmed, peeled, cut into 12 (½-inch-thick) rounds
- 1 tablespoon plus 1 teaspoon
extra-virgin olive oil
kosher salt and black pepper
- 1 lb.
ground beef sirloin
- ¼
seedless cucumber, very thinly sliced
Classic Slider Sauce, below
- ¼ cup
baby arugula
- ½ cup
- 1 cup
finely chopped romaine lettuce
- 2 tablespoon plus 1 teaspoons
thinly sliced red onion
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.
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