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Sweet Potato Sliders

Updated: Jan 17


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!




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