Pecan encrusted Sweet Potato ‘Burger’

sweet potato burger

Adapted from the amazing book The Naked Kitchen Veggie Burger Book comes this sensational delight. So versatile it can be eaten for breakfast, lunch or dinner. This is one of my favorite recipes from one of my favorite cook books, it’s a real treat!

Makes 8-10 thin patties


  • 3/4 C pecans
  • 1 tsp sea salt, divided
  • 2 sweet potatoes, baked and peeled
  • 2 C cooked cannellini beans
  • 2 tbsp minced fresh parsley (or your choice of herb)
  • 1 tbsp GF soy sauce
  • 1 tbsp maple syrup
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/4 tsp chipotle powder
  • 1/8 tsp black pepper
  • 3/4-1 C GF all purpose flour
  • 4 tbsp any neutral-flavor oil


  1. Process pecans and 1/2 tsp of salt in a food processor until finely ground. Set aside on a plate or pie pan.
  2. Then process the sweet potatoes, cannellini beans, herbs, soy sauce, maple syrup, chili powder, cinnamon, chipotle powder, black pepper, and rest of salt. Pulse until well mixed.
  3. Add and process 3/4 C of the flour until combined and add additional flour if need be because it may be too sticky to work with. The mixture should be a bit sticky and form relatively easily into patties. Tip: Keep your hands moistened with water to make shaping patties easier.
  4. Gently coat multiple patties with crushed pecans and cook in a non-stick skillet over med-high heat with coconut oil. Cook aprx 4-5 minutes on each side or until firm, then lower the heat and cook another 4-5 minutes on each side.


17 thoughts on “Pecan encrusted Sweet Potato ‘Burger’

  1. Oooh! I would love to try this out, although making some adaptations for my personal dietary needs. This seems positively wonderful and I enjoy sweet potatoes!


      1. Thanks for asking, Brooke! 🙂 I appreciate your liking and following my blog at Joy Journey to Health, by the way.

        Some adaptations I would likely make are:

        1) Change the type of bean to navy beans, easier to digest
        2) Omit/replace nightshades (chili peppers/paprika/chipotle)
        3) Omit maple syrup
        4) Replace GF flour with a whole food option, unground and flourless (rice or quinoa, maybe oats)
        5) I may use garam masala, cumin, garlic, and dry mustard for my spices
        6) I may opt to use local farmer-direct walnuts from this season vs. pecans (not required)

        In the meantime, I’ve saved the recipe for future cooking. Thanks again!

        Liked by 1 person

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