Open-Faced Sweet Potato Stack with Classic Slider Sauce

Recipe created by Genevieve Ko on behalf of Hidden Valley.
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    10
    ingredients
  • Prep Time

    10
    minutes
  • Total

    35
    minutes
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Ingredients

  • 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

Classic Slider Sauce

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

Directions

  1. 1. Preheat the oven to 425ºF. Line a rimmed baking sheet with foil.
  2. 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. 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. 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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