Open-Faced Sweet Potato Stacks

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings

Ingredients
  • 2 small sweet potatoes (8 ounces), ends trimmed, peeled, cut into 12 (1/2-inch-thick) rounds
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • Kosher salt and black pepper
  • 1 pound ground beef sirloin
  • 1/4 seedless cucumber, very thinly sliced
  • Choice of Hidden Valley Ranch® Sauce, below
  • 1/4 cup baby arugula
  • Mexican-Style Slider Sauce:
  • 1/2 cup Cilantro Lime Hidden Valley Ranch®
  • 1/2 cup diced radishes
  • 1/4 cup finely chopped fresh cilantro
  • Asian-Style Slider Sauce:
  • 1/2 cup Sriracha Hidden Valley Ranch®
  • 3/4 cup coarsely grated carrots
  • 2 tablespoons thinly sliced scallion greens
  • Classic Slider Sauce:
  • 1/2 cup Classic Hidden Valley Ranch®
  • 1 cup finely chopped romaine
  • 2 tablespoons thinly sliced red onion
Directions
  • Preheat the oven to 425°F. Line a rimmed baking sheet with foil.

  • Toss the sweet potato rounds with 1 tablespoon oil and a pinch each of salt and pepper on the prepared pan until well-coated. Spread in a single layer. Roast until browned and tender, about 20 minutes.

  • Meanwhile, form the beef into 12 patties the same diameter as the sweet potato rounds. Sprinkle with salt and pepper. Heat the remaining 1 teaspoon oil in a large skillet over medium-high heat until hot. Add the patties in a single layer. Cook, turning once, until well-browned and cooked through, 4 to 6 minutes.

  • Place 1 patty on each sweet potato round. Top with the cucumber slices, sauce, and arugula.

For Slider Sauces:
  • Stir together all of the ingredients (for each sauce separately) until well-mixed.


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