Sweet Potato Burgers

I found this recipe in the Plant Based Meal Solutions magazine. The sunflower seeds add a crunchy tecture, and the oatmeal binds them together.  The pineapple barbecue sauce adds a Hawaiian flare.

1 sweet potato, cooked (1 1/2 cup)
1/3 cup sunflower seeds
1/2 cup quick oats
1/2 tsp salt

1 tsp dried parsley
Olive oil cooking spray

Pineapple Barbecue Sauce (see below)

Pre-cook the sweet potato, (I usually bake it in the oven for an hour.  I preset the oven to bake before I go to work and time it so they will be done right when I get home.  You can also just peal them, cube them, and boil them.)  Peal and mash the sweet potato, and then add the other ingredients. Form the mixture into 4 patties.  Line a cooking sheet with parchment paper.  Place the patties on the paper, and then spray lightly with olive oil cooking spray.  Bake at 400 degrees, for about 15 minutes, remove from the oven and gently turn over the patties. Spray the other side with cooking spray and return to the oven for another 15 minutes.  While they are cooking mix up the Pineapple Barbecue Sauce

Sauce

1/2 cup of your favorite barbecue sauce
1/3 cup pineapple bits, drained. 

Put in a small food processor and pulse a few times.  The sauce shouldn't have big chunks, but it shouldn't be completely smooth either.

Remove the patties from the oven and serve on wheat or multi-grain buns.  Garnish with your favorite greens (I like fresh spinach) and the pineapple barbecue sauce. 

*Note: The magazine I got this from suggested you could make similar vegan patties using potatoes or refried beans instead of sweet potatoes.