Sweet Potato Burgers For Busy Moms

Want simple, easy, cheap meals that the kiddos will love?

I love quick and easy meals. If you’re not a huge fan of cooking, like me, you’ll love these sweet potato burgers.

Batch cooking has become my saviour and this recipe is one of my FAVOURITE go-tos. I just finished whipping up a batch just now.

This recipe is so easy that after the first time you’ll just grab whatever amounts you have on hand and whip it up based on looks and preference.

For the “Livin’ on a Prayer” Mamas

The measurements below are loose ones. I have no idea if this is correct. I’m just making it up but the end result does taste good!

4 organic sweet potatoes
4 TBSP chopped green onion (I usually batch chop and freeze large bags 👌)
1 ½ cup (or more) oats, uncooked, large flake
Real Sea Salt
Black pepper

With “OMG my life” Directions

Don’t worry, keep scrolling and you’ll hit the “grab and go” directions!

Grab your sweet potatoes. Wash them well and don’t worry about peeling them. Now, if you opt for the on-steroids, giant, non-organic sweet potatoes, you peel those suckers down! You may also want to only use one.

Chop the sweet potatoes into 1” cubes. No need to be exact, just get those suckers chopped. The smaller they are, the faster they cook so if you have lots of kidlits who will distract you from your cooking, go ahead and rough chop them, they’ll survive.

Throw them into a pot and set it to boil. Once it does, if you’re like me you’ll have completely forgotten about the fact that you were cooking something and you’ll rush into the kitchen with the sound of it boiling over.

No worries – it will have survived. Just mop up the mess, stick a fork in to check for done-ness (they’ll need to be soft enough to mash). Set them to simmer while you run off to deal with some ungodly mess someone else created in the 0.3 seconds you were gone.

Drain the potatoes once they’re soft enough to mash. Keep ‘em in the pot and mash them there. Let’s not make more work for ourselves! Add your chopped onion – as much as you’d like.

Throw in some sea salt and black pepper to taste (what the actual eff does that even mean??! Your guess is good as mine but I do recommend not going heavy handed on either.)

Now for the oats, I add enough so that it comes together in a patty form and holds it decently. You can make blobs on a cookie sheet right now or let it chill in the fridge for a bit. Totally up to you.

Line a cookie sheet with parchment paper. Do your blobs. Slap that sheet onto the counter a few times to get them to flatten out or make your kids do it with a spoon.

About The Cooking…

I never remember the temperature and quite often get impatient so I jack it up. Start with 350. I’ve gone to 425 but you’ll want to watch them.

When they start getting brown on the one side (15-25mins), flip them over to crisp up the other side.

When everything is out of the oven and cool, I like to lay as many as I can on one baking sheet and throw them in the freezer. Efficiency here.

Once frozen like hockey pucks, I’ll toss them in a freezer bag. They make excellent snacks or a quick dinner. You can also freeze them unbaked if you prefer.

Our favourite way to eat them is as a burger or sandwich with hummus, spinach, tomatoes and avocado. You absolutely must have them with this avoziki sauce though. It will change your world.

Little Man has loved chowing down on these burgers since he first started eating. His favourite is to dip them in hummus. They can be a little crispy for tender mouths so just watch how long you cook them for.

YUM!