These Sweet Potato Sliders are the perfect healthy food for a crowd. Made with sweet potato buns and a beef patty covered in guacamole and ranch dressing, they’re super tasty and a great game day recipe. A simple party food that’s also paleo, gluten free, and Whole30 compliant.
One of the hardest parts of eating a certain way (paleo, Whole30, gluten free, or otherwise), is during get togethers. Unless you’re hosting, there typically aren’t many options for food. Which is why I created these sliders – they’re great to bring or make when you do host and everyone will love them because they are DELICIOUS.
Now for the steps to make them – it may look like a lot, but it’s honestly very easy and does not take too long. The hardest part is waiting for the sweet potato buns to cool a bit!
HOW TO MAKE SWEET POTATO SLIDERS
STEP 1: PREP THE SWEET POTATO
Preheat the oven to 400 degrees F. Slice the potato into ¼ inch thick pieces using a large sharp knife and cutting board. Place a piece of parchment paper on a sheet pan and lay the slices on the parchment paper in a single layer. Drizzle the avocado oil on the sweet potato and sprinkle the salt on top as well, then rub both sides of each sliced with your hands to coat.
Stick the sheet pan in the oven and set the timer to 20 minutes. When it goes off, use a spatula to flip the sweet potato slices and cook another 20 minutes, or until they’re cooked but not overly soft.
STEP 2: COOK THE HAMBURGER PATTIES
Place the ground beef in a large bowl. Measure out and dump in the kosher salt, ground black pepper, garlic powder, dried minced onion, coconut aminos, and fish sauce. Before mixing everything together, take a skillet out and place it on a burner over medium heat. Then combine ingredients together with your hands until the spices and liquids are evenly distributed. Separate the ground beef mixture into 6 equally sized portions in the bowl.
Take the first portion and form it into a small hamburger patty using your hands – it should be roughly half an inch thick and 3 or so inches wide. Press your thumb in the middle of the patty to make a small dent in the top, then place it (with the dent side up) in the skillet. You can also put the dent in the patty once it’s in the skillet if you forget to do it before. Repeat the process with the remaining 5 portions of meat.
Cook the patties on one side for 4 to 5 minutes, then flip them over with a spatula and cook another 3 to 4 minutes on the second side. When they’re done, place them on a paper towel lined plate to remove any excess grease.
STEP 3: ASSEMBLE THE SLIDERS
When the sweet potatoes are done, take them out and let cool slightly. Then assemble the burgers by placing a hamburger patty on top of one sweet potato slice and top with a slice of tomato, ⅙ cup guacamole, and ½ tbsp of ranch dressing. You can serve open faced or top with another slice of sweet potato.
You might have a couple of questions about these paleo sliders – let’s get to those now.
Can You Make Sliders with White Potatoes?
Yes, you definitely can. The steps are the same and they will still be Whole30 compliant (though some would argue not paleo).
Can You Use a Different Meat in the Sliders?
Yes! Ground pork, ground turkey, or even ground chicken would work.
What Do You Serve with Hamburger Sliders?
There are lots of different options! You could do other appetizers, like Instant Pot Deviled Eggs (that are also Whole30 compliant), some Cucumber Bites, or even a yummy dip like my Roasted Garlic Cashew Dip (both of which are also good for a Whole30).
If you’re using the sliders as a meal, try a simple side like Roasted Brussels Sprouts (paleo but not Whole30), Turmeric Roasted Cauliflower, or possibly the best option – Healthy Apple and Broccoli Slaw
COOKING TIPS
- A cast iron skillet works best for this recipe as it lets the beef patties brown (which lends a delicious flavor). If you don’t have a cast iron skillet, you can either put these on the grill or use a different type of pan to cook them in. The cooking time make change (especially on a grill), so to be safe you should check them with a meat thermometer and cook them to a temperature of 160 degrees F.
- Make sure to do an indent in the middle of the beef patties. If you don’t, the sliders tend to swell up as they cook and don’t stay flat, making them hard to stack the fixings on top.
- If you make the guacamole, go easy on the salt. These sliders have plenty of salt and spices and a salty guac can make this dish taste overly salty.
RECIPE VARIATIONS
- Use different types of potato! White potato works, yams work – whatever strikes your fancy.
- Try a variety of different meats! The recipe calls for beef, which we like best, but you could use ground turkey, pork, chicken, even venison or buffalo!
- Switch up the toppings! If you don’t like ranch, try a salsa. Take out the tomato and put in a slice of bacon. There are endless option – just make sure if you’re on a Whole30 that the option are compliant.
PIN THESE SWEET POTATO SLIDERS FOR LATER!
IF YOU NEED SOME WHOLE30 DINNER RECIPES, HERE ARE SOME GREAT IDEAS!
- Mexican Ground Beef Skillet
- Instant Pot Greek Chicken
- Paleo Ground Beef & Broccoli
- Whole30 Teriyaki Chicken
Now if you want things planned out for you – like a menu plan of easy Whole30 meals – I recommend starting with my FREE download of 5 Whole30 recipes that take 30 minutes or less. You get both a meal AND a grocery list for tried and true recipe favorites that will make help you get dinner on the table quickly.
If you make these Sweet Potato Sliders (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.
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RECIPE FOR PALEO SWEET POTATO SLIDERS
Sweet Potato Sliders Recipe
Equipment
- A skillet (cast iron is best)
- A large plate
Ingredients
For the Sweet Potato Buns
- 1 lb sweet potato 1 medium to large size
- 1 tbsp avocado oil
- ¼ tsp kosher salt
For the Hamburger Patties
- 1 lb ground beef
- ¼ tsp garlic powder
- ¼ tsp dried minced onion
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ½ tbsp coconut aminos
- ½ tsp fish sauce
For the Toppings:
- 1 cup guacamole
- 1 tomato sliced
- 3 tbsp ranch dressing whole30 compliant
Instructions
- Preheat the oven to 400 degrees F. Slice the potato into ¼ inch thick pieces using a large sharp knife and cutting board. Place a piece of parchment paper on a sheet pan and lay the slices on the parchment paper in a single layer. Drizzle the avocado oil on the sweet potato and sprinkle the salt on top as well, then rub both sides of each sliced with your hands to coat. Stick the sheet pan in the oven and set the timer to 20 minutes. When it goes off, use a spatula to flip the sweet potato slices and cook another 20 minutes, or until they’re cooked but not overly soft.
- Place the ground beef in a large bowl. Measure out and dump in the kosher salt, ground black pepper, garlic powder, dried minced onion, coconut aminos, and fish sauce. Before mixing everything together, take a skillet out and place it on a burner over medium heat. Then combine ingredients together with your hands until the spices and liquids are evenly distributed. Separate the ground beef mixture into 6 equally sized portions in the bowl.
- Take the first portion and form it into a small hamburger patty using your hands - it should be roughly half an inch thick and 3 or so inches wide. Press your thumb in the middle of the patty to make a small dent in the top, then place it (with the dent side up) in the skillet. You can also put the dent in the patty once it’s in the skillet if you forget to do it before. Repeat the process with the remaining 5 portions of meat.
- Cook the patties on one side for 4 to 5 minutes, then flip them over with a spatula and cook another 3 to 4 minutes on the second side. When they’re done, place them on a paper towel lined plate to remove any excess grease.
- When the sweet potatoes are done, take them out and let cool slightly. Then assemble the burgers by placing a hamburger patty on top of one sweet potato slice and top with a slice of tomato, ⅙ cup guacamole, and ½ tbsp of ranch dressing. You can serve open faced or top with another slice of sweet potato.
Lori
I love the idea of using sweet potatoes as a bun! So so so good! Keep the amazing recipes coming❤️