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

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Recipe created by Genevieve Ko on behalf of Hidden Valley.
  • Prep: 10 min
  • Cook: 25 min
  • Total: 35 min
  • Servings: 4

Ingredients (10)

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

Mexican-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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