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quinoa and sweet potato sliders
quinoa and sweet potato sliders

Over the last few years, while folks are scrambling to get the best of black friday sales, I am usually in the kitchen prepping meals for the football watch party. Watching the LSU game on black friday is a huge part of thanksgiving tradition and so are these sliders.  A few years ago, using leftover sweet potatoes from thanksgiving dinner, I made a quinoa and sweet potato slider that was a big hit (to my surprise). Every year, I try to tweak the recipe a bit to keep things interesting. In preparation for this year's watch party, I have been trying a few variations of the sliders and the winning one has bacon and spinach. I think I will make it like this for the next few years.  Oh I also added crunchy guacamole this year - match made in food heaven.

quinoa and sweet potato sliders
quinoa and sweet potato sliders
quinoa and sweet potato sliders
quinoa and sweet potato sliders
quinoa and sweet potato sliders
quinoa and sweet potato sliders
quinoa and sweet potato sliders
quinoa and sweet potato sliders
quinoa and sweet potato sliders
quinoa and sweet potato sliders

What you need

  • 1 heaping cup of mashed sweet potato 
  • 1/2 red bell peppers, diced
  • 3/4 cup panko bread crumbs
  • 5 cooked bacon strips, diced
  • 1/2 red onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup cooked quinoa
  • 1/3 cup grated parmesan cheese
  • 1/2 cup  chopped fresh spinach
  • 1 large egg, lightly beaten
  • 1 medium sized avocado, pitted

How To

For the Guacamole

Lighly mash avocado in a bowl, add 1/2 of the diced onions and pepper. Also add in the diced tomatoes, a drizzle of olive oil and lemon juice. Season with salt and pepper as needed. Mix together. Place in fridge to cool while you prep the sliders.

For the Sliders

In a bowl, combine mashed sweet potato, quinoa, spinach, salt, pepper, parmesean cheese, bacon, pepper, onions and 1/2 cup panko bread crumbs. Add in egg and mix together till you have slider consistency. If "dough" is too sticky, add in more bread crumbs. Form dough into 10 to 12 sliders and place of baking sheet. Place in fridge for 30 minutes to an hour

Heat oil in a pan oven medium heat. Carefully add sliders to the skillet. Cook until golden brown on each side (about 4 to 5 minutes per side).

Toast sliders buns in oven for 10 minutes at 350 F. Take out of oven and add shredded gruyere cheese on the bottom of the bun.  Place cooked quinoa sweet potato patty onto the cheese, scoop guacamole on the patty, place top of bun over it. Serve and eat.

quinoa and sweet potato sliders