Sweet Potato Sliders

So this isn’t so much a recipe as a serving idea.

Burgers + toppings + toasted sweet potato rounds instead of buns.

Assuming compliant meat and accoutrements, these delectable sliders are totally Whole30-friendly. While conjuring up baked buns from Whole30-approved ingredients would be against the spirit of the Whole30, replacing the buns with a healthful whole-food (sweet potato) is well within the bounds.

We like to season up grass-fed beef with coconut aminos, salt, and pepper and cook off the patties in a screaming hot cast iron pan.

For the “buns,” peel sweet potatoes and cut into scant ½-inch slices. Toss well in olive oil, sprinkle with salt, pepper, granulated garlic, and onion powder, and arrange in a single layer on a baking sheet. Bake at 425 degrees F for 12 minutes, carefully flip, and bake 6-8 minutes more.

I like my sliders with thinly sliced tomato, pickled jalapenos, and a dollop of Five Monsters Paleo Louisiana Remoulade.

Other great combos:

• bacon, avocado, jalapenos, and BBQ sauce

• roasted garlic mayo, caramelized onions, tomato, and fresh basil

• tomato, pickle, mustard, ketchup (I like this recipe from Real Food with Jessica, formerly Jay's Baking me Crazy)

Creativity invited!