Prep:
25 min
|
Cook:
20 min
Open-Faced Sweet Potato Stack with Classic Slider Sauce
Rated 4.7/5
based on 3 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)
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2 (8 oz.) small sweet potatoes, ends trimmed, peeled, cut into 12 (½-inch-thick) rounds
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1 tablespoon plus 1 teaspoon extra-virgin olive oil
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kosher salt and black pepper
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1 lb. ground beef sirloin
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¼ seedless cucumber, very thinly sliced
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Classic Slider Sauce, below
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¼ cup baby arugula
Classic Slider Sauce
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1 cup finely chopped romaine lettuce
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2 tablespoon plus 1 teaspoons thinly sliced red onion
Steps (4)
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Step 1Preheat the oven to 425ºF. Line a rimmed baking sheet with foil.
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Step 2Toss 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.
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Step 3Meanwhile, 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.
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Step 4Place 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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For safe meat preparation, reference the USDA website.
