These vegan sweet potato burgers are bursting with flavour, have wonderful texture, and perfect, crispy edges. Incredibly delicious, with just a hint of spice, and loved by vegans and omnivores, alike. A wholesome patty for the entire family to enjoy.

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Veggie burger in bun with pickled jalapenos, avocado, onion and ketchup on cutting board.

This recipe was originally published in March 2019. It has been updated for content and photos.

Are you a fan of sweet potatoes?

Even if you’re not, I bet you’ll LOVE these vegan sweet potato burgers anyhow.

This marvelous, versatile veggie is perfect for so many dishes. Savoury, sweet, breakfast, dinner, even dessert. And if you’re a huge fan, like I am, check out these other sweet potato recipes, too, before you go.

Just like my mushroom risotto burgers and vegan chicken burgers, these delicious patties are made using wholesome ingredients and LOADED with flavour.

One hand holding up burger with spicy mayo dripping down the side.

Why you’re going to love these burgers

Flavourful with just a subtle hint of heat in every bite.
Nutritious! Made using sweet potatoes, beans, veggies and oats make these burgers a completely wholesome choice.
They’re great for meal prep. Since they need to be refrigerated for at least 30 minutes before baking, they’re the perfect make ahead dinner solution. You can prepare them well in advance.
Versatile! Go traditional with a bun and your favourite toppings. Or use these vegan sweet potato burgers to top a green salad.

Burger in bun on cutting board with ketchup dripping down the front.

How to make them

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Gather your ingredients, you’ll only need 10.

Ingredients needed to make vegan sweet potato burgers on white deck.

Begin by cubing your sweet potatoes and put them in a pot of water to boil.

Meanwhile, dice your onion, pepper and mushrooms. Then add them to a pan and dry sauté until soft and reduced, approx. 5 minutes. Set aside. (photos 1-3)

Cutting board with chopped onion, pepper and mushroom and then being sautéed.

Add the cooked sweet potato, white beans and the seasoning to your food processor and process until broken down and combined. (photos 4-5)

Then, add the sautéed veggies and oats to your processor and pulse a few times, just to mix them through. (photos 6-7)

NOTE: If you have a small food processor, work in batches, as needed, and DO NOT over process or puree. You want a chunky texture.

Sweet potatoes, beans, oats and veggies being processed in food processor.

Use wet hands to form tennis size balls and then flatten into a disc shape and place them on your baking tray. (photo 8)

Refrigerate the patties for at least 30 minutes to help them firm up. Then then bake for 25 minutes and carefully flip them and bake for another 15 minutes. Then remove from the oven. (photo 9)

Sweet potato patties on baking tray, before and after cooking.

Once baked, let them rest a couple of minutes, and then serve with your favourite buns and burger toppings.

Hand holding vegan sweet potato burger in bun with onion, avocado, peppers and spicy mayo.

How long do they keep?

Your vegan sweet potato burgers will keep refrigerated, in a sealed container for 3-4 days.

Or, you may freeze them in a freezer safe, air tight container for up to 3 months. Make sure they are cooled to room temperature before freezing, and divide any layers with parchment paper to prevent sticking.

How to top these burgers

Up the spice level by adding some pickled jalapenos and sriracha mayo. Or tone it down by topping your burgers with some creamy guacamole.

Or keep it classic with lettuce, tomato, pickles and onion.

What to serve with them

These burgers pair particularly well with potato wedges, French fries, sweet potato fries or plantain chips.

If you’re eating light, skip the bun and use these patties to top a fresh green salad.

Can I make any substitutions?

For gluten free, just make sure to grab certified gluten free oats and your favourite gluten free buns, if using.

If you don’t have white beans on hand, you may sub for a can of chickpeas instead, with similar results.

Feel free to omit or substitute any of the spices that you’re not fond of. Or adjust according to your taste.

Expert Tips & Notes for Success

Do not over process. You want a nice textured burger here, so make sure not to over do it in the food processor.
Work in batches if you have a small processor. Don’t try and jam everything into a smaller appliance or the bottom will get pureed, and the top will stay chunky. This won’t give you the best texture.
Use wet hands to make your patties! The batter will be a little sticky, so using wet hands will prevent the patties from sticking to your hands.
Taste the batter and adjust the seasoning if needed. Once your batter is processed, taste a sample and add more salt, pepper, garlic powder, cumin or cayenne, if needed. Always season to your taste.
Make it smoky. If you want add a smoky flavour to your burgers, add a 1/2 teaspoon of smoked paprika to the batter.

More delicious sandwiches and wraps!

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa

Vegan Sweet Potato Burgers [Oil Free]