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Two white plates with blue trim on a concrete background with smokey sweet potato burgers, roast garlic sauce and avocado slices on top of them, surrounded by a blue checkered dish towel, smoked paprika coming out a tin, a garlic bulb and cloves and some naan bread

Vegan Smokey Sweet Potato Burger

Dorothy Porker
Crisp, moist, smokey and sweet. In my opinion this is the best veggieburger you will have.
Prep Time 15 mins
Cook Time 55 mins
Resting time 1 hr
Course Dinner, Lunch, Main course
Cuisine Vegan
Servings 2


  • Oven
  • Microwave, optional - see instructions
  • Kitchen towel
  • Large bowl
  • Frying pan


  • 1 head garlic
  • 2 T - 30 ml olive oil
  • 1 large sweet potato
  • 7 oz - 200 g tinned beans of choice drained and rinsed
  • 1/3 c - 40 g plain flour
  • 1 T - 15 g smoked paprika
  • 1 t - 5 g onion powder
  • 1 t - 5 g salt
  • 1/2 t - 2.5 g ground black pepper
  • 1/4 t - 0.5 g ground cumin
  • 2 T - 30 ml olive oil
  • 2/3 c - 200 ml yogurt optional, use unsweetened if you're using non-dairy yogurt


Roast the garlic

  • Preheat your oven to 360° F/ 180° C and cut the tip off 1 head of garlic so all the cloves are exposed.
  • Soak the head in 2 T - 30 ml of olive oil for 10 minutes before moving it to the hot oven and roasting for 30-45 minutes until the cloves are soft and gooey.

Bake your sweet potato: in the microwave

  • Pierce 1 large sweet potato all over with a fork and place it on a kitchen towel in your microwave. Set on high and cook for 5 minutes, before turning over and cooking for another 5 minutes.

Bake your sweet potato: in the oven

  • Preheat your oven to 425° F/ 220° C. Bake until soft, this should take 45-60 minutes.

Make the sweet potato burgers

  • Allow the sweet potato to cool until it is manageable with your bare hands before scraping the flesh out of the skin.
  • Place 1 c - 80 g of your beans of choice in a large bowl with the peeled sweet potato, 2 of the roast garlic cloves, all the spices and 1/3 c - 50 g of plain flour.
  • Mix together well, but be sure not to break up the beans entirely so you get some nice textural differences in your burger.
  • Leave the mixture to cool and solidify a little bit in your fridge for 1 hour or so. The mixture will stay gooey but should become a bit more manageable once it's cooled off a bit. You can omit this step if you're impatient and hungry like me.

Fry your burgers

  • Heat a 2 T - 30 ml of olive oil in a frying pan. Make sure it's really hot before you take your sweet potato and bean mixture and form it into loosely shaped patties before dropping the burgers into the pan. No need to strive for perfection here, they will correct themselves a little as they fry. The mixture will be quite gloopy, but if your oil is hot enough the outside will crisp up and the patty will hold together quite well.
  • Cook for about 3-4 minutes on each side, until golden and crisp.
  • If you want, mix the remaining cloves of garlic with 2/3 c - 200 ml of yogurt and season to taste with salt and pepper to serve as a sauce with your burgers.


You can make the burger mixture 1 day ahead of time and keep it covered in the fridge before shaping and frying.
A fried sweet potato burger will keep for 3 days in the fridge. Reheat it in a greased frying pan.
Keyword easy vegan, sweet potato, sweet potato burger, vegan, vegan burger, veggie burger