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    Home » Recipes » Vegetarian/Vegan Meals

    Sweet Potato Burgers (Vegan, Gluten Free)

    July 28, 2021 By Monika Last Updated May 8, 2025 4 Comments

    Jump to Recipe

    These sweet potato burgers are made using spiced, fried chunks of sweet potato so they have lots of delicious flavour as well as great texture. Vegan, gluten free and ready in under 30 minutes!

    Side view of sweet potato burger with cabbage on top of wooden board with lime and burgers in background.

    These sweet potato burgers are a nutritious and tasty way to serve sweet potato. They are low in fat, high in fibre and protein, and made without any flour or breadcrumbs. Thanks to the preparation method they also have lots of depth of flavour.

    Sweet potato burgers ingredients and substitutions

    • Sweet potato: peel then weigh it.
    • Chickpeas: add bulk. Use black beans instead if preferred.
    • Spices: I used a cajun spice mix, but chipotle or jerk spice mix will work well, too.
    • Garlic: can be optional.
    • Cilantro/fresh coriander: adds freshness.
    • Green onions/scallions: use approx. ½ small red onion if preferred.
    • Tomato puree: balances the sweetness of the sweet potato.
    • Miso: enhances the flavour adding depth. Not absolutely essential but highly recommended.
    • Cayenne pepper: optional.
    • Olive oil: used for frying the sweet potato as well as the burgers.
    Ingredients for making sweet potato burgers in individual dishes.
    Sweet potato burger ingredients.

    How to prepare the sweet potato

    Sweet potato is an extremely versatile vegetable and can be prepared in lots of different ways. For example I used finely grated raw sweet potato to make ‘hidden vegetable’ chocolate muffins as well as crispy fritters.  My mango sweet potato smoothie, on the other hand, is made using the pulp of roasted sweet potato.

    For this sweet potato burger recipe I decided to cube and briefly fry the sweet potato along with the spice mix.  This is a very quick and effective way of infusing sweet potato with flavour.  It’s important to cook it a little al dente so it still retains some texture in the burger mixture.

    Can I roast the sweet potato instead

    Yes, you can if that’s the method you prefer (although it’s quicker and easier to cook the sweet potato in the pan).

    To roast the sweet potato for this recipe preheat the oven to 220 C/ gas mark 7. Place the sweet potato chunks in a large bowl, add 1 tablespoon of oil as well as the spice mix and stir until thoroughly coated. Arrange the pieces in a single layer on top of a large sheet lined with parchment and bake for about 15 minutes (remember not to cook them fully). Make the burgers as per Instructions.

    Step-by-step recipe instructions

    1.Peel and cube the sweet potato.  In a large non-stick pan heat up approx. ½ tbsp of oil, add the sweet potato along with the spice mix and stir.

    Sweet potato cubes with spices in large pan.

    2. Cook over a medium heat for about 10-12 minutes stirring occasionally until nicely browned and tender (but not cooked completely, still a little al dente). Remove from the heat and set aside to cool a little.

    Frying sweet potato chunks in large pan.

    3. To the blender add all the burger ingredients (including the sweet potato, which can still be a little warm). If using miso paste combine it with the tomato puree before adding to the blender.

    Chunks of sweet potato, chickpeas and herbs in blender bowl.

    4. Pulse until the mixture starts coming together but there are still pieces of vegetables visible (be careful not to overblend it).

    Chunky sweet potato burger mixture in blender bowl.

    5. Form 4 burgers. Make sure you press the mixture together well so the burgers hold their shape.

    Forming 4 veggie burgers on top of white plate.

    6. In a large pan heat up 1 tablespoon of oil and fry the burgers over a medium heat for about 2 minutes on each side until lightly browned (add a little more oil after turning them over). Serve with your favourite burger bun.

    Frying 4 sweet potato burgers in large pan.

    Serving suggestions

    I served these sweet potato burgers in a brioche bun with smashed avocado and a simple cabbage slaw made with lime juice, a little vegetable oil and seasoning (as in the photos).  They are delicious with any coleslaw, potato wedges, simple salad, dill pickle or sliced cucumber.

    Use your favourite burger buns (toasted or not).

    How to make this recipe without the food processor

    Using a food processor is quick and easy, but these sweet potato burgers can also be made completely by hand. 

    Once you have prepared the sweet potato combine it with the chickpeas and smash using a potato masher just until the mixture starts coming together (do not mash until smooth).  Using a large spoon stir in the rest of the ingredients (chop the onion and cilantro quite finely) and make the burgers as per Instructions.

    Make ahead

    This sweet potato veggie burger recipe comes together in a matter of minutes if you prepare the sweet potato ahead.  Cook then cool it completely, place in a bowl, cover and refrigerate overnight. Make the burgers as per Instructions.

    Top tip

    I do not recommend preparing the burger mixture or forming the burgers ahead as they contain fresh herbs, which after a few hours may start releasing moisture (your burgers may not hold their shape as well).

    Side view of veggie burger in brioche bun with shredded cabbage.

    Top tips

    • Peel then weigh the sweet potatoes.
    • Cook the sweet potato al dente (it should be tender but still with a little crunch, not fully cooked).
    • Taste the mixture and adjust the seasoning as required before forming the burgers. I added a small amount of salt, but you may not need to add any.
    • It’s best to fry the burgers as soon as you’ve formed them.
    • Best served immediately.

    Freezing

    Freeze the sweet potato patties, uncooked, in a single layer, covered, for up to 3 months. Defrost completely (in the fridge overnight is best) before frying (as per Instructions) and assembling your burger.

    Related recipes

    • Vegan Beet Quinoa Burgers
    • Grilled Eggplant Halloumi Sandwich
    • Vegetarian Spinach & Feta Stuffed Sweet Potatoes

    Check out also these other easy vegetarian meal ideas!

    Keep in touch!

    If you make these spiced sweet potato burgers I’d love to know how they turned out for you. Let me know in the comments below, thanks!

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    Recipe

    Side view of sweet potato burger with cabbage on top of wooden board with lime and burgers in background.

    Sweet Potato Burgers (Vegan, Gluten Free)

    These sweet potato burgers are made using spiced, fried sweet potato chunks so they have lots of delicious flavour as well as great texture. Vegan, gluten free and ready in under 30 minutes!
    4.34 from 3 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: gluten free, Low fat, vegan
    Prep Time: 12 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 4 burgers
    Calories: 317kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor

    Ingredients

    • 12.35 ounces (350 g) sweet potato weigh after peeling
    • 1x14.11oz can (240 g) chickpeas drained
    • 1 garlic clove finely grated
    • 1-2 scallions/green onions finely chopped
    • 4-5 tablespoons cilantro/fresh coriander finely chopped
    • 2½ teaspoons cajun spice mix or chipotle/jerk
    • 2½ teaspoons tomato puree
    • 1 teaspoon miso paste optional, but strongly recommended
    • ¼ teaspoon cayenne pepper optional
    • 2½ tablespoons olive oil
    • Fine sea salt and pepper to taste
    • 4 burger buns any

    Instructions

    • Peel and cube the sweet potato.  In a large non-stick pan heat up approx. ½ tbsp of oil, add the sweet potato along with the spice mix and stir.
    • Cook over a medium heat for about 10-12 minutes stirring occasionally until nicely browned and tender (but not cooked completely, still a little al dente). Remove from the heat and set aside to cool a little.
    • To the blender add all the burger ingredients (including the sweet potato, which can still be a little warm). If using miso paste combine it with the tomato puree before adding to the blender.
    • Pulse until the mixture starts coming together but there are still pieces of vegetables visible (be careful not to overblend it).
    • Form 4 burgers. Make sure you press the mixture together well so the burgers hold their shape.
    • In a large pan heat up 1 tablespoon of oil and fry the burgers over a medium heat for about 2 minutes on each side until lightly browned (add a little more oil after turning them over). Serve with your favourite burger bun.

    Notes

    • Peel then weigh the sweet potatoes.
    • Cook the sweet potato al dente (it should be tender but still with a little crunch, not fully cooked).
    • Pat dry the chickpeas with a paper towel before combining with the other ingredients.
    • Taste the mixture and adjust the seasoning as required before forming the burgers. I added a small amount of salt, but you may not need to add any.
    • It’s best to fry the burgers as soon as you’ve formed them.
    • Best served immediately.

    Nutrition

    Serving: 1burger | Calories: 317kcal | Carbohydrates: 47g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 479mg | Potassium: 483mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12546IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      4.34 from 3 votes (1 rating without comment)

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    1. Kathy says

      December 12, 2024 at 4:11 pm

      3 stars
      The taste was good but disappointed with the texture. Would not hold together.

      Reply
      • Monika says

        December 13, 2024 at 9:58 am

        Sorry to hear this. Sounds like you may have cooked the sweet potatoes a little too long and they became too soft. Also it helps to pat dry the chickpeas using a paper towel before combining with the other ingredients.

        Reply
    2. Monika says

      February 17, 2022 at 10:51 am

      Regarding the conversions: I use grams because in my opinion they are more accurate than cups, but I do try to give ounces and cups whenever possible. If there is a specific recipe you'd like to try and aren't sure about the amounts I can help, just let me know.

      Reply
    3. MB says

      February 16, 2022 at 7:13 pm

      5 stars
      I want to add to the comment regarding Banana Buttermilk Muffins
      recipes that I uses gluten free Cup 4 Cup flour worked great!! I would love to try your other recipes but the conversion is a bit of a hinderance.

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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