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Sweet Potato Sliders With Guacamole

Sweet Potato Sliders With Guacamole
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Prep Time: 20 min Serves: 4
Cooking Time: 45 min Yield: 12 sliders
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Recipe and photo courtesy of Jackie Newgent, RDN: http://jackienewgent.com/



1. Squeeze, crumble, then well drain the tofu in a fine mesh strainer; set aside. Preheat the oven to 450°F.

2. Heat 1 tablespoon of the olive oil in a large (PFOA-free) nonstick skillet over medium heat. Add the sweet potatoes, onion, and 1/4 teaspoon of the salt and cook covered until the sweet potatoes are fork tender and lightly caramelized, about 18 minutes, stirring several times. Stir in the garlic and sauté for 1 minute. Set aside, uncovered, to cool slightly.

3. Add the hummus, cilantro, black pepper, cayenne, and the remaining 3/4 teaspoon salt to a medium bowl and stir until combined. Add the tofu and breadcrumbs and stir until combined. Stir in the sweet potato mixture and thoroughly combine by hand.

4. Firmly form the mixture into 12 balls; place onto an unbleached parchment paper-lined baking sheet. Press with your fingertips to form 2¾-inch diameter patties. Brush with 1/2 tablespoon of the boil. Roast for 12 minutes. Gently flip over each patty. Brush with the remaining 1/2 tablespoon oil and roast until the patties are cooked through and browned, about 12 minutes more. Let stand for at least 5 minutes to complete the cooking process.


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