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Sweet Potato Burgers with Chipotle Cream Cheese Spread

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 5 sweet potato burgers


For the Sweet Potato Burgers

  • 2 cups mashed sweet potatoes about 3 medium sweet potatoes*
  • 2 cloves garlic minced
  • 1 15 ounce can black beans, drained and rinsed
  • 1/2 white onion finely diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 1/3 cup almond flour all-purpose flour will work, too
  • Canola oil

For the Chipotle Cream Cheese Spread:

  • 8 ounces Plain GO VEGGIE Cream Cheese Spread
  • 1-2 tablespoons chipotle en adobo sauce depending on how spicy you like it
  • juice from 1/2 lime
  • 1/2 teaspoon salt
  • Buns
  • Optional burger toppings: lettuce avocado, onion, tomato, cheese
  • *Pierce sweet potatoes with a fork about 5 times and then microwave for 5-7 minutes until softened. Remove skin and mash the flesh of the sweet potatoes


  • Preheat oven to 400 degrees F.
  • Place black beans in a food processor and pulse until mostly pureed, but not quite. You still want some chunks in it.
  • In a large bowl, combine mashed sweet potato, garlic, black beans, onion, cumin, chili powder, paprika, salt, oats, and almond flour. Mix until combined.
  • Form into ~5 large or 6 smaller burger patties.
  • In a large skillet, heat ~2 tablespoons of oil over medium-high heat. In batches (my skillet was only large enough for two burgers at a time), cook each patty for 2-3 minutes on each side, until golden brown.
  • Place on a baking sheet and bake 15 minutes.
  • While the burgers are finishing cooking in the oven, you can make the chipotle cream cheese spread.
  • In a small food processor, add GO VEGGIE Plain Cream Cheese, chipotle en adobo sauce, lime juice, and salt. Pulse until pureed.
  • Once burgers have finished baking, serve topped with chipotle cream cheese spread.
  • Enjoy!