A delightful twist on a classic veggie burger, combining sweet potato patties with a zesty avocado salsa and creamy garlic sauce.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Wash the sweet potatoes, pierce them with a fork, and wrap them in foil.
Piercing the sweet potatoes allows steam to escape, preventing them from bursting.
Bake the sweet potatoes in the oven for about 1 hour or until tender.
Check the doneness by inserting a fork; it should slide in easily.
Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and bake alongside the sweet potatoes for 30 minutes.
Roasting garlic mellows its flavor, making it sweet and creamy.
Once cooled, scoop the sweet potato flesh into a mixing bowl and mash.
Allow the sweet potatoes to cool slightly to avoid burning your hands.
Add the mashed beans, breadcrumbs, egg, and spices to the bowl and mix well.
Refrigerate the mixture for 20 minutes to firm it up for shaping.
Shape the mixture into patties and cook in a skillet with olive oil over medium heat for 6-7 minutes per side.
Ensure the patties are golden brown on each side for a crispy texture.
Blend the roasted garlic with sour cream, honey, and salt until smooth.
Adjust the seasoning to taste for a balanced flavor.
Combine diced avocado, corn, chopped cilantro, and lemon juice in a bowl.
Gently toss the salsa to avoid mashing the avocado.
Assemble the patties on buns, top with avocado salsa and garlic cream, and serve.
Add lettuce, tomato, or onion for extra crunch and flavor.
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