Moroccan Spiced Sweet Potato Lentil Burgers

And the last of the trio of sweet potato recipes for the No More Mallows contest:

 Moroccan Spiced Sweet Potato Lentil Burgers

1 large sweet potato

1 medium onion, chopped

1 cup cooked lentils

1/2 cup oats

1/4 cup walnuts, chopped

3/4 tsp cumin

1/2 tsp coriander

1/2 tsp smoked paprika

1/2 tsp sumac

1/2 tsp salt

Bake sweet potato in 375 oven til tender, about 40 minutes. When cool enough to handle, remove skin and add flesh to large bowl.

Mash sweet potatoes with a potato masher and set aside. Add chopped onions to small non stick pan with a tsp or two of water. Saute on medium heat until softened- about 5 minutes. 

Add onions, lentils, oats, walnuts and spices to bowl with sweet potatoes and mix together. Form into 4 patties and place on greased baking sheet. Bake at 375 for 15 minutes. Flip over and bake another 15-20 minutes until firm and edges are starting to get crispy. 

Sweet Potato Sausage Balls

Another recipe for the No More Mallows Contest http://www.ncsweetpotatoes.com/blogger-recipe-contest/ 

Sweet Potato Sausage Balls

2 medium sweet potatoes

14 oz gimme lean sausage flavor

4 cloves garlic, minced

1/3 cup sun dried tomatoes, chopped

1/2 cup panko bread crumbs

 3/4 cup bisquick *

1/2 tsp garlic salt

1/2 tsp dried oregano

1/2 tsp dried rosemary 

1/4 tsp red pepper flakes

Bake sweet potatoes in 375 degree oven for about 40 minutes until tender. 

When cool enough to touch, peel the sweet potatoes and add flesh to large bowl. Mash with potato masher then add vegan sausage, garlic, sun dried tomato and spices. Mix well. Add panko and mix again. Add bisquick 1/4 cup at a time and mix. (you don't want a dry dough, just enough to be able to form balls). Form mixture into balls and place onto greased baking sheet and bake for 30-40 minutes turning balls about halfway thru baking time. They should be firm and lightly browned. 

Serve warm or room temp with sun dried tomato dipping sauce.

Dipping Sauce

3 T vegan mayo

3 T plain or garlic hummus

1/2 tsp sun dried tomato powder (or 1 minced oil packed sun dried tomato)

Mix all ingredients in small bowl. That's it!

Chipotle Sweet Potato Avocado Salad

 

 So I heard about this contest the other day when browsing through my google reader blog feed-

 http://thetolerantvegan.com/2012/03/maple-sweet-potato-pecan-burgers-for-the-no-more-mallows-blogger-recipe-contest/

And the deadline is tonight at midnight. So what did I do? Whipped up 3 recipes to enter the contest! 

First up:

Chipotle Sweet Potato Avocado Salad

2 large sweet potatoes

1 avocado

1/2 cup scallions, chopped

1/2 cup cilantro, chopped

1/3 cup vegan mayo

2 T vegan sour cream

1 tsp lime juice

1 tsp apple cider vinegar

 

1/4 tsp chipotle powder

1/4 tsp smoked black pepper

1/4 tsp garlic salt 

Bake sweet potatoes in 375 degree oven for about 30 minutes until still firm with a slight give. You don't want them too soft or your salad will be mushy. 

I actually baked mine the night before and left them to chill overnight in the refrigerator.  Peel cooled sweet potatoes and cut into bite sized chunks and put in medium bowl. Add scallions and most of the cilantro. 

In a small bowl whisk mayo, sour cream, lime juice and apple cider vinegar. Add spices and whisk. 

Pour dressing mixture over potatoes and toss gently to coat. Garnish with a few of the leftover cilantro leaves. Chill for an hour before serving.