For a happier, healthier you join My Health & Wellbeing for unlimited free access.

Get Started

January issue on sale now


Are you a wellness warrior?

Vote today
Exclusive Xmas trial offer not to miss!

Exclusive Xmas trial offer not to miss!

Claim yours

Sweet Potato Burger with Avo Cream

2 MIN READ • 4th December 2022

It doesn't need to be difficult to find a delicious vegan burger as this recipe proves. See you at the BBQ....

Serves: 4
Prep time: 35 mins
Recipe by: American Sweet Potato

  • For the burgers:

    500g sweet potatoes

  • 240g can of black beans

  • 2 tbsp. olive oil

  • ½ red pepper, finely diced

  • 1 onion, finely diced

  • 1 tsp. cumin

  • ½ tsp. cayenne pepper

  • 5-6 tbsp. white bread crumbs

  • Salt and pepper, to taste

  • For the avo cream:

    1 avocado

  • 1-2 tsp. lime juice

  • 1 garlic clove

  • Salt and pepper, to taste

  • Handful of coriander

  • To serve:

    2 beef tomatoes

  • 4 bread rolls

  • 2 tbsp. mayo

  • 4 lettuce leaves

  • 2 tbsp. jalapeños


1. Preheat oven to 200°C. Peel the sweet potatoes, cut into chunks, spread onto a baking tray and bake for around 20 mins, or until tender. Rinse the black beans with cold water and leave to drain, then purée in a food processor along with the cooked sweet potatoe, then set aside in a large bowl.

2. Next, lightly fry the diced pepper and onion in a pan with one tbsp. of the olive oil, adding the cumin and cayenne pepper towards the end. Add to the sweet potato and bean purée, along with the breadcrumbs. Mix well and add salt and pepper to taste, then set aside for at least 30 mins to thicken.

3. Skin and stone the avocado and blend with the lime juice in a food processor. Peel and crush the garlic and stir in, then season with salt and pepper. Pick the coriander leaves from the stems, chop finely and stir in to the avo cream.

4. Heat the remaining oil in a pan. Shape 4 patties from the sweet potato mix and fry on each side for 2 mins until golden brown.

5. To serve, thickly slice the tomatoes. Slice the jalapeños and mix with the mayo. Cut the bread rolls in half, toast, and spread the bottom half with the jalapeño mayo. Garnish with the lettuce and tomatoes, and add a sweet potato patty. Top with a blob of avo cream and place the other half face down on top.

Show your inbox some love

Get a weekly digest of Health & Wellbeing emailed direct to you.

Next up

Access everything, free!

Unlock the website for exclusive member-only content – all free, all the time. What are you waiting for? Join My Health & Wellbeing today!

Join the club today
Already a member? Log in to not see this again
Join My H&W