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Turkey Sliders with Sweet Potato “Buns”

In this healthier take on sliders, I sandwich a burger between roasty slices of sweet potato. My wife took one bite and approved these tasty little guys. —Guy Martino, Charleston, South Carolina
  • Total Time
    Prep: 25 min. + chilling Cook: 45 min.
  • Makes
    10 servings

Ingredients

  • 4 applewood-smoked bacon strips, finely chopped
  • 1 pound ground turkey
  • 1/2 cup panko bread crumbs
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons chopped fresh cilantro
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground cumin
  • 1 tablespoon soy sauce
  • 2 large sweet potatoes
  • Shredded Colby-Monterey Jack cheese
  • Honey Dijon mustard

Directions

  • In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons drippings. Set skillet aside. Combine bacon with next 8 ingredients until well mixed; cover and refrigerate at least 30 minutes.
  • Preheat oven to 425°. Cut sweet potatoes into 20 slices about 1/2 in. thick. Place slices on an ungreased baking sheet; bake until sweet potatoes are tender but not mushy, 30-35 minutes. Remove slices; cool on a wire rack.
  • Heat skillet with reserved drippings over medium-high heat. Shape turkey mixture into slider-sized patties. Cook sliders in batches, 3-4 minutes on each side, taking care not to crowd skillet. Add a pinch of shredded cheddar after flipping each slider the first time. Cook until a thermometer reads 165° and juices run clear.
  • To serve, place each slider on a sweet potato slice; dab with honey Dijon mustard. Cover with a second sweet potato slice. Pierce with toothpick.
Nutrition Facts
1 slider: 226 calories, 10g fat (3g saturated fat), 78mg cholesterol, 293mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 14g protein.
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  • 7833louis
    Dec 7, 2020

    Wonderful! Wonderful! Wonderful! Due to what I had on hand I made just a few changes: turkey bacon, fresh basil, monterey cheese, and dijon mustard. My oven did not put a crust on the potatoes so I think next time I will broil the potatoes slightly. Also, we found the potatoes better warmed than cooled. Great taste, and great blend of seasonings. Thanks for sharing!