March 10, 2013

Sweet Potato Sliders

Looking for a new appetizer or something new to try for "Meatless Monday" or a Lenten Friday? Sweet potato sliders are a healthy twist on sliders!

Sweet Potato Sliders served with homemade baked potato chips
These little sliders are locked and loaded with lots of good stuff.  Sweet potatoes are very high in beta carotene, calcium, folate, and potassium.  (Beta carotene gives sweet potatoes their rich orange color.)   Avocados are full of healthy fats and anti-oxidants.  Baby bellas add fiber, potassium, and the B vitamins riboflavin, niacin, and pantothenic acid, which help support metabolism and your immune system.  Cucumbers have anti-oxidant and anti-inflammatory properties, and tomatoes give you Vitamin C.

These are much easier to make than real meat sliders!  In fact, slicing the sweet potatoes was the hardest part.  Because the skins of the sweet potatoes are high in nutrients, I left the skins on, but you could certainly peel the potatoes.  Mushrooms substitute well for the meaty succulence of a slider.  Burgers and sliders taste better with a spread, and that certainly held true for these veggie sliders.  The avocado spread deliciously complemented the mushrooms and sweet potatoes.

These are best served immediately.  On the next day, I had a few leftover sliders for lunch, and they turned a little mushy but were still very good.  If you want to have some for leftovers, I would suggest not making all of the sliders at once; instead, reheat the potato slices and build 'em fresh when you want more. :)

Enjoy these healthy sliders soon!

Sweet Potato Sliders
Yields 10-12 sliders

For the sliders:
2 medium sweet potatoes, sliced into uniform circles
12 baby bella mushroom caps
1/4 cup chopped lettuce or kale
1/4 cucumber, sliced
1/4 tomato, sliced
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
Herbs or seasonings, as desired

For the spread:
1 ripe avocado
1 tbsp. extra virgin olive oil
2 cloves garlic
1/4 white onion
1/4 tsp. freshly ground black pepper
1/4 tsp. lemon juice
Sea salt, to taste

Preheat oven to 425ºF.

Place the mushroom caps and the sweet potato slices onto a baking sheet.  Drizzle olive oil over the sweet potato slices and the mushrooms.  Sprinkle salt and pepper and any herbs or seasoning over the sweet potato slices.  Bake for about 30 minutes, depending on how thick your sweet potato slices are, and flip halfway through.

While the mushroom caps and sweet potato slices cook, make the spread in a blender or food processor.  

Once the sweet potatoes are finished, allow them to cool for a few minutes.  Then, spoon the mixture onto a sweet potato circle.  Add the mushroom and other veggies.  Add a little more spread with another sweet potato circle.  Repeat the process for the rest of the sliders.  Serve and enjoy.

Note: You'll have leftover spread, and it makes a great dip for veggies!

Source:  Adapted from Reboot with Joe


  1. These sliders look delicious my friend :D

    Choc Chip Uru

  2. What a great idea to incorporate sweet potatoes like this...YUM!

  3. These sliders look great! I wonder how my meat-loving husband and son will react if I make these for them... *thinking*



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