In honor of Thanksgiving week, I’ve got a sweet potato recipe to share with you all! This is not at all a traditional Thanksgiving sweet potato recipe, but hey, who says you can’t have a Thai inspired Thanksgiving?
This recipe for Thai Sweet Potato Veggie Burgers was fantastic. The flavor combination of sweet potatoes, fresh herbs, and roasted peanuts (among other ingredients) gave these a unique, truly Thai-inspired taste. While I didn’t make the spicy peanut sauce that goes with it, I’m 100% confident it would taste fantastic with the burgers.
While this recipe is easy, it does take some time so be warned now!
First, preheat the oven to 350. Peel your sweet potato and grate it with a box grater.
Next, chop up your cilantro, basil, and garlic and grate your ginger.
Place your roasted peanuts in a food processor and process until finely chopped.
Combine sweet potatoes, cilantro, basil, garlic, ginger, and peanuts in a bowl.
Add oats to the food processor and process until you form a flour.
Add oats to veggie mixture and stir to combine.
Drain and rinse a can of chickpeas and add to the food processor. Process until finely chopped but not blended.
Mix into veggie mixture.
Scramble an egg (or make a flax egg if you want these to be vegan) and add to the mixture.
Stir in the sesame oil, soy sauce, lime juice, coriander, sea salt, and pepper.
Mix until well combined.
Form into 6-8 patties and place on a baking sheet.
Bake for 20 minutes. Then flip over and bake for an additional 15 minutes.
Enjoy by themselves, on a bun, or topped with peanut sauce!
Here’s the recipe, slightly modified from Oh She Glows:
- 1 medium sweet potato
- 1/2 cup cilantro, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons finely grated ginger
- 1/2 cup roasted and salted peanuts
- 3/4 cup rolled oats,
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 egg (or flax egg)
- 1/2 tablespoon sesame seed oil
- 1 tablespoon soy sauce
- 1 teaspoon fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
1. Preheat the oven to 350.
2. Peel the sweet potato and grate 1 1/2-2 cups with a box grater. Place in a large bowl.
3. Grate the ginger and chop up the cilantro, basil, and garlic. Add to the sweet potatoes and stir to combine.
4. Place the peanuts in a food processor and process until finely chopped. Add to the vegetable mixture.
5. Add the oats to the food processor and process on high until a fine flour forms. Stir oat flour into the mixture.
6. Rinse and drain a can of chickpeas and add to the food processor. Process until finely chopped but not blended. Stir the chickpeas into the vegetable mixture.
7. Scramble an egg or make a flax egg. Add to the mixture and stir to combine.
8. Stir in the sesame oil, soy sauce, lime juice, coriander, sea salt, and pepper.
9. Form 6-8 patties and place on a baking sheet.
10. Bake for 20 minutes, flip, and bake for an additional 15 minutes.
11. Serve with spicy peanut sauce if desired!
Happy Thai Thanksgiving!