Sweet Potato Black Bean Sliders

Servings: 4 · Prep: 30 min · Cook: 40 min · Total: 70 min

Ingredients

• 12 ounces Sweet potatoes
• 3 cups Canned black beans
• 1 cup Quick-cooking rolled oats
• 12 each Slider buns
• 2 cups Green leaf lettuce
• 3/4 cup Plain whole-milk Greek yogurt
• 1 tablespoon Lime juice
• 1 each Garlic clove
• 1 1/2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Fine salt
• 3 tablespoons Olive oil

Equipment

Oven; Microwave; Baking Sheet; Colander; Measuring cups and spoons; Microwave-safe plate; Clean kitchen towel; Knife and cutting board; 12-inch nonstick skillet; produce brush; Wide turner; Large and small mixing bowls; Fork and potato masher; oven; microwave; baking sheet; colander; measuring cups and spoons; microwave-safe plate; clean kitchen towel; knife and cutting board; wide turner

Steps

1. Wash hands and prepare produce. Wash your hands with soap and water. Scrub the sweet potatoes under running water, trim away damaged areas, and dry. Rinse the lettuce under running water and dry thoroughly before tearing and measuring it.
   • 12 ounces sweet potato
   • 2 cups green leaf lettuce — torn
2. Microwave the sweet potatoes. Pierce the sweet potatoes several times with a fork and place them on the microwave-safe plate. Microwave on high for 8–10 minutes, turning halfway through, until completely tender when pierced. If necessary, continue in 1-minute increments. Carefully split them open to release steam and let cool for 5 minutes.
   • 12 ounces sweet potato

   Split the hot potatoes carefully away from your face to release trapped steam; the flesh may also be very hot.

3. Dry and mash the beans. While the sweet potatoes cook, leave the rinsed beans in a colander for 5 minutes. Spread them on a clean kitchen towel and blot thoroughly dry. Transfer to a large mixing bowl and mash until mostly paste-like, leaving only a few small pieces.
   • 3 cups black beans — rinsed and thoroughly drained
4. Mix and rest the patty mixture. Scoop the sweet potato flesh from the skins into the bowl of beans. Mash together thoroughly, then stir in the oats, cumin, smoked paprika, and 3/4 teaspoon salt. Let the mixture stand for 15 minutes so the oats absorb moisture. The mixture should be soft but hold together when pressed.
   • 12 ounces sweet potato
   • 1 cup rolled oats
   • 1 1/2 teaspoons cumin
   • 1 teaspoon paprika
   • 3/4 teaspoon salt
5. Make the sauce and heat the oven. Meanwhile, mix the yogurt, lime juice, garlic, and remaining 1/4 teaspoon salt in a small bowl. Refrigerate the sauce until assembly. Heat the oven to 200°F.
   • 3/4 cup greek yogurt
   • 1 tablespoon lime juice
   • 1 Each garlic — minced
   • 1/4 teaspoon salt

   Keep the yogurt sauce refrigerated until assembly.

6. Shape the patties. Divide the patty mixture into 12 equal portions. Compress each portion firmly, then shape into a patty approximately 3 inches wide and 3/4 inch thick. Smooth any cracks around the edges to help prevent crumbling.
7. Pan-sear the first batch. Heat 1 tablespoon olive oil in the skillet over medium heat. Add 4 patties, leaving space between them. Cook undisturbed for 4–5 minutes, until a browned crust forms underneath. Slide the wide turner fully beneath each patty and carefully flip. Cook for another 4–5 minutes, until browned on the second side, hot through, and firm enough to lift intact. Reduce the heat slightly if they brown too quickly.
   • 1 tablespoon olive oil

   Handle the hot oil carefully and use the turner to flip the patties without splashing.

8. Cook the remaining batches. Transfer the cooked patties to the baking sheet and keep warm in the oven. Repeat with the remaining patties in 2 batches, using 1 tablespoon oil for each batch. Let the final batch rest on the baking sheet for 2 minutes before assembling.
   • 2 tablespoons olive oil

   Use oven mitts when handling the hot baking sheet and take care around the hot skillet.

9. Assemble and serve the sliders. Split the slider buns. Divide the lettuce among all 12 bottom halves and place one patty on each. Divide all the yogurt sauce evenly among the sliders, add the bun tops, and serve immediately, allowing 3 sliders per person.
   • 12 Each slider buns
   • 2 cups green leaf lettuce — torn

   Refrigerate leftover patties and sauce separately within 2 hours, or within 1 hour when the surrounding temperature exceeds 90°F; keep the refrigerator at 40°F or below.

https://plumtally.com/recipes/sweet-potato-black-bean-sliders-r9bf5g8ph3dl