Description
These Loaded Taco Sweet Potato Sliders combine the natural sweetness of roasted sweet potato rounds with savory, spiced grass-fed ground beef patties, fresh creamy guacamole, crispy nitrate-free bacon, and a smoky chipotle ranch drizzle. Perfectly sized as bite-sized sliders, these make an ideal, flavorful comfort food appetizer or party snack with a healthy twist.
Ingredients
Scale
Sweet Potato Bases
- 2 medium sweet potatoes
- 1 tbsp avocado or olive oil
Beef Patties
- 1 lb grass fed ground beef
- 2 tbsp taco seasoning
- 1 tsp chipotle powder
- 1 small fresh jalapeño, finely minced
- 2 cloves garlic, minced
- 1 tsp fine grain sea salt
Guacamole Topping
- 2 ripe avocados
- 1/2 small red onion, minced
- 1 small jalapeño pepper, minced
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp sea salt (adjust to taste)
Chipotle Ranch Sauce
- 1/2 cup paleo mayo
- 1 tsp chipotle powder
- 1 tbsp fresh lemon or lime juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp dried chives
Additional Toppings
- 1/2 cup nitrate free bacon, cooked and crumbled
- Optional salt, to taste
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and ease cleanup. Brush both sides of each sweet potato round lightly with avocado or olive oil, then arrange them spaced apart on the baking sheet for even roasting.
- Roast Sweet Potato Rounds: Place the prepared sweet potato slices in the oven and roast for 15 minutes. Flip each piece carefully and roast for an additional 10-15 minutes more, until they are tender and start to brown at the edges. Remove and set aside.
- Mix and Shape Beef Patties: In a mixing bowl, combine the grass fed ground beef with taco seasoning, chipotle powder, minced jalapeño, minced garlic cloves, and fine grain sea salt. Mix thoroughly to evenly distribute the spices. Shape the mixture into 10 small slider-sized patties.
- Cook Patties on Skillet: Heat a large skillet over medium-high heat with a small amount of cooking fat such as oil or butter. Place the patties in the skillet and cook for approximately 2-3 minutes per side, or until they reach your desired doneness and develop a browned crust. Remove from heat and keep warm.
- Prepare Guacamole: In a bowl, mash together ripe avocados, minced red onion, minced jalapeño, fresh lime juice, chopped cilantro, and sea salt. Mix until creamy and well combined. Taste and adjust salt if necessary.
- Make Chipotle Ranch Sauce: In a separate bowl, whisk together paleo mayo, chipotle powder, fresh lemon or lime juice, onion powder, garlic powder, smoked paprika, and dried chives until smooth. Keep refrigerated covered until ready to use.
- Assemble Sliders: Place each roasted sweet potato round on a serving platter. Top each round with a cooked beef patty, then add a generous scoop of guacamole. Sprinkle crumbled nitrate-free bacon over the top and drizzle with chipotle ranch sauce as desired.
- Serve Immediately: For the best taste and texture, serve these sliders fresh while the sweet potatoes are warm and the patties juicy. Enjoy these flavorful and comforting bites!
Notes
- Choose medium to large sweet potatoes for sturdy but tender bases.
- Adjust chipotle powder quantity to control heat level according to preference.
- Use nitrate-free bacon for a healthier option and better flavor.
- You can prepare the chipotle ranch sauce a day ahead and refrigerate to enhance flavor meld.
- For a vegetarian variation, substitute beef patties with seasoned black bean or lentil patties.
- Ensure sweet potato slices are evenly cut about 1/4 inch thick for even roasting and structural integrity.
- Store any leftovers separately and reheat sweet potato rounds gently to maintain texture.
