Black Eyed Sweet Potato Sliders
- patty:
- 3 cups cooked black eyes peas (2-15oz cans)
- 1½ cups sweet potato, mashed
- 1-2 Tbsp tahini
- spices/seasonings:
- 1 tsp salt (add ¼ tsp at a time to taste)
- ¾+ tsp spices (your choice! I used Tony Chachere’s Creole Seasoning, but Slap Yo Mama seasoning is good, too)
- a few dashes fine black pepper
- 2+ Tbsp nutritional yeast
- 1-2 tsp oil (if baking, fold the oil into the patty mixture, if sautéing add the oil to the pan
- Bake, peel and mash your sweet potato. (Or drain and rinse the canned ones.)
- Add to large mixing bowl.
- Rinse and drain the black eyed peas. Add to large bowl along with the remaining patty ingredients.
- Using a large fork or potato masher - mash the contents of the bowl.
- If baking, heat oven to 350 degrees. If using stove top - heat 1 tsp oil in large saute or grill pan.
- Form slider patties - about golf ball sized scoops of mixture.
- Baking: 350 degrees for 15 minutes for sliders. Larger burgers take about 22 minutes.
- For sauté: cook about 3 minutes on each side - you want the outside to be toasty brown while the inside stays moist yet heated through.
Recipe by Emily Reviews at https://www.emilyreviews.com/2020/04/top-10-ways-to-make-canned-yams-black-eyed-sweet-potato-sliders-recipe.html
3.5.3251