Baked sweet potato bean burgers recipe

How much sweet potato is TOO much sweet potato? That’s one of life’s big questions, really. Even though I’m this close to going a shade of oompa loompa with all the beta carotene, I’m unapologetic about my sweet potato obsession and I’m always looking for new ways to eat it.

Whether you’re a committed vegan or just taking part in Veganuary and you’re looking for a quick and easy, nutritious vegan recipe, these baked sweet potato burgers will not only give you another excuse to stock up on sweet potatoes but they’ll really hit the spot. You could also make this recipe into small falafel style bites, if you fancy a savoury vegan snack.

If you’re not a sweet potato addict (explain yourself!) and you’re wondering why sweet potatoes are so good for you, rest assured – these starchy root vegetables are a nutritional rock star. Rich in antioxidants, high in fibre and bursting with vitamins and minerals – these are just a few of the health benefits of sweet potatoes.

Here’s my recipe for baked sweet potato vegan burgers:


380-400g sweet potatoes, peeled and diced

280g cooked beans – I prefer chick peas but kidney beans or pinto will also work

1 cup of jumbo oats (85-100g)

1 heaped tablespoon of ground flax seed

2 tablespoons of water

Generous dashes of coriander, cumin, smoked paprika or turmeric (or a mix of all of the above) adjust the spices according to your own taste


vegan sweet potato burgers recipeMake sure the beans are well drained and chop them roughly.

Add the sweet potato, oats and beans into a large mixing bowl. Add the spices of your choice, ground flax seeds and the spoonfuls of water.

Blend with a hand-held blender (or food processor) and make sure to clean down the sides regularly. As you can see from the photo, I like to have a bit of a bite to the burgers so I keep a crunchy consistency but you can blend them as smoothly as you like.

The mixture should be moist but not really wet – add a handful of oats if you’ve made it too wet.

With wet hands, form into patty sized burgers or you can roll out the mixture on your board and use a large cookie cutter to cut the burgers.

Place onto a lightly greased baking tray and bake at 180 for about 30 minutes, flipping them over at the halfway mark, or until lightly brown in colour.

Serve with houmous, in a burger bun with a salad or just with ketchup. Enjoy!


If you’re interested in other, non-sweet potato-related ways to look after yourself this month (or just need something to read while munching on your burger), you might enjoy my previous post, Wellness Hacks for the January Blues.


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