Sweet Potato Bean Burgers


Sweet Potato Bean Burgers

I have to admit, my husband and I LOVE sweet potatoes, but our kids do not. I have to find ways to sneak them into our meals without the kids knowing that they’re eating them, like these burgers. They are packed with beans and vegetables, and topped with my foolproof guacamole, my kids absolutely them!

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Allergens: Nuts
  • Servings: 4


  • 2 large sweet potatoes
  • 1/2 cup cooked black beans (rinsed, drained)
  • 1/2 cup cannellini beans (rinsed, drained)
  • 1/2 cup sorghum
  • 1 cup kale (finely chopped)
  • 1/2 cup red bell pepper (finely diced)
  • 1/2 cup almond flour or meal
  • 1/2 cup green onion (diced)
  • 1 tablespoon olive oil
  • 2 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400 degrees F.
  2. Rinse ½ cup dry sorghum and place in a pot with 1 1/2 cups of water.

  3. Bring to a boil, cover, reduce heat, and simmer until tender (about 50-60 minutes).

  4. Drain excess liquid. You will have extra because this makes a little over 1 cup.

  5. While sorghum is simmering, cut sweet potatoes in half.

  6. Rub sweet potatoes with olive oil and place face down on a lined baking sheet.

  7. Bake until tender (about 30 minutes), then turn oven down to 375 degrees F and set sorghum aside.

  8. Add black beans and cannellini beans to a large mixing bowl.

  9. Partially mash beans until smooth, with some chunks remaining.

  10. Add sweet potato to the bean mixture and lightly mash.

  11. Break up large chunks of potato skin, then add sorghum, kale, red bell pepper, almond flour, green onion, and spices, mixing to combine and tasting to adjust spices as needed. The mixture should be moist but not wet; add more sorghum or almond flour if needed to create a firm yet moist texture.

  12. Line a baking sheet with parchment paper and line 1/3 cup measuring cup with plastic wrap.

  13. Fill lined cup with sweet potato mixture, packing well then gently transfer to baking sheet.

  14. Lightly press the burger down with the palm of your hand to create a patty, and repeat until the mixture is gone.

  15. Bake patties for 35-45 minutes, flipping about halfway through to ensure even cooking. Burgers are done when they appear brown and dry around the edges.

  16. Serve immediately.

Bon appétit!