Sweet Potato Mushroom Sliders

Sweet Potato Mushroom Sliders

The combination of earthy mushrooms, sweet potatoes and strong herbs like sage and rosemary will take your palate on a delightful journey. These sliders are perfect for any occasion, whether it’s a casual lunch or a fancy dinner party. They’re sure to impress your guests with their unique presentation and flavour.


  • 1 clove of garlic, chopped
  • 1 medium sweet potato, sliced into rounds
  • 16 oz mushrooms, finely sliced
  • 1/2 red onion, chopped (about 1 cup)
  • 1 cup pumpkin seeds, ground
  • 1/4 cup nama shoyu (or soy sauce)
  • 1 tablespoon dried sage
  • 1 tablespoon fresh rosemary, finely chopped
  • Cracked pepper, to taste
  • 1 avocado, sliced
  • Bean sprouts, to garnish
  • 1 tomato, sliced

Method of cooking:

Preheat the grill to medium heat.

Peel the sweet potato and cut into 1/4 inch thick slices.

Toss the sweet potato slices with olive oil, salt and pepper.

Grill the sweet potato rounds for about 4-5 minutes on each side until they have nice grill marks and are tender.

Heat a frying pan over a medium heat and add a little oil.

Sauté the garlic, onion and mushrooms until the mushrooms are soft and the onion is translucent.

Season with sage, rosemary and cracked pepper.

Stir in the ground pumpkin seed flour to bind the mixture.

Place a round of grilled sweet potato on a plate.

Place a generous spoonful of the mushroom mixture on top.

Add a slice of avocado and tomato and a few sprouts.

Top with another round of grilled sweet potato.

Enjoy your sliders straight away or keep them warm in the oven until ready to serve.

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