Sweet potatoes are one of nature’s superfoods. They’re packed full of vitamins, minerals and fibre. If you want to upgrade your fast-food habit to be a little bit healthier, you can’t go wrong with these root veg.
We’ve made the crunchiest, most flavour-filled easy burger for vegetarians here. Sliced sweet potatoes are lightly cooked, dusted in a spicy coating made with Great British Food Award-winning chilli-infused sea salt from Maldon Salt, smashed and cooked until crispy.
We then spoon over an addictive combo of butter, honey and Roni B’s Great British Food Award-winning Filipino Garlic Chilli Paste.
Once sticky and umami, we layer the spuds up in buns with blue cheese, mayo and salad. Moreish – and magnificent!
Ingredients (serves 2)
- 1 large sweet potato
- 1 tsp chilli sea salt (finely crushed)
- 2 tbsps plain flour
- 1 tbsp cornflour
- Oil
- 2 tbsps runny honey
- 1 tbsp salted butter
- 1 tbsp Roni B’s Filipino Garlic Chilli Paste
- 75g blue cheese
- Salad
- Mayonnaise
- 2 buns
Method
1. Cut the sweet potatoes (skin on) into 1.5cm thick pieces. Add to a pan of boiling water and boil for 5-10 minutes, until knife-tender but not soft – check them regularly. Drain and leave until cool enough to handle.
2. Mix the chilli salt and flours together.
3. Set the oven to 200C and line and grease a baking sheet.
4. Carefully toss/coat the potato in the flour mix, place on the prepared tray. Using the base of a mug or glass, gently press on each piece of potato to lightly crush.
5. Drizzle with a little more oil and bake for 25-30 minutes (longer depending on your oven) until crispy, turning halfway through.
6. While the potatoes are cooking, combine the honey, chilli paste and butter until smooth. Just before the end of cooking time place a small spoonful of the mix over each crispy potato. Baste the potatoes a few times with the sticky sauce.
7. Cut your rolls in half and add salad and a crumble of blue cheese. Top with the hot, sticky potatoes then spoon over some mayo. Pop the lid of the burger on and tuck in!
