Vegan Sweet Potato Sliders with Garlic Aioli

 We’ve been looking for some mouth watering ways to lighten up meal time this spring and yet not compromise savory flavor. We posed the question to Chef Jorge and he came up with these delicious vegan sweet potato sliders with garlic aioli.  Check out this sweet recipe video for Chef’s sweet potato sliders it walks you through each step.

 They’re truly a savory and delicious main course filled with a really nice crunch and two or three of these sweet potato sliders  paired with a spring salad will fill your hungry belly! When it comes to yummy and delicious these savory sliders take dinner to the next level of yum. We love to showcase them on sweet Hawaiian rolls. Add a dollop of Chef’s garlic aioli and garnish with a couple slices of fresh avocado; it’s the perfect accompaniment to finish off Chef’s sweet potato sliders with garlic aioli. 

 INGREDIENTS

• 1 Medium to large sweet potato
• ½ Cup drained/rinsed canned or freshly prepared cannellini beans
• 2-3 TBL wheat flour
• 1 TBL Tahini
• 1 Tsp Pure maple syrup or agave syrup
• ¼ Tsp Garlic powder
• 2 TBL Coconut oil
• 3/4 Cup panko breadcrumbs
• 3 TBL Water
• Pinch of salt, pepper
• Optional, small pinch of red pepper flakes, if spicy is desire
• 1 Avocado sliced
• 8 Whole wheat slider buns or any slider size buns

Garlic Aioli Ingredients

• 1 Lemon
• 3 TBL Cilantro chopped
• ½ Cup Mayonnaise
• 1 Tsp Garlic minced
• Zest of ¾ of 1 lemon and fine chop
• 3 TBL Fresh squeezed lemon juice

Directions for Garlic Aioli

In a medium bowl combine and mix all the ingredients. For best flavor results allow the aioli to sit over night in the refrigerator. This will give all the ingredients a chance to achieve a full complement and marriage of all the flavors.

DIRECTIONS

1. Peel and cube sweet potato. Add water and sweet potatoes to 2 qt Kitchen Charm sauce pan. Cover with Redy-cook valve open. Turn heat to medium high and wait for whistle to sound. Close Redy-cook valve and turn heat down to medium low and cook 8-10 min.
2. Let sweet potatoes cool down to the point you can handle them.
3. Add beans, flour, tahini, maple syrup (or agave), seasonings and ¼ cup of panko to sweet potatoes. Combine and mash ingredients together.
4. Add flour as needed until patties properly form.
5. Divide into 8 equal parts and form into 8 patties.
6. Coat in panko crumbs.
7. Pre heat the 10.5” Kitchen Charm skillet on medium high for 3 minutes. Until water droplets bead up and dance around. Discard water droplets.
8. Add coconut oil and reduce heat to low.
9. Add patties and cook on each side for 6 minutes to achieve a beautiful golden brown color.
10. Peel and slice avocado.
11. Finish by adding the sweet potato sliders to slider buns, layer on sliced avocado and finish with garlic aioli.

    

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