Open-Faced Sweet Potato Stack with Classic Slider Sauce

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Recipe created by Genevieve Ko on behalf of Hidden Valley.

See step-by-step

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

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.