One day, I was eating sweet potato chips and reading a Paleo cookbook that was mentioning sliders, and the two things coupled in my head, and these are the delicious babies they made. I can't begin to explain how delicious these are. They're even better if you put them together and let them sit for about 5 minutes because the sweet potato chip bun softens a little, and the turkey gets moister, and they sort of fuse together into a little bite of heaven.
Serves: 4-6
Ingredients:
1 large sweet potato
1 Tbs. coconut oil or bacon grease + some for sweet potato chips
1 lbs. ground turkey
1 large egg
1 tsp. coconut aminos
1/4 cup of bacon, chopped
1/2 tsp. basil
1/4 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. onion powder
Dill Honey Mustard:
1/2 cup homemade mayonnaise
2 Tbs. raw, local honey
1 Tbs. mustard, we use spicy brown, but you will get good results from any of your favorite mustards
1/4 tsp. dill weed
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Slice sweet potato, thinly into about 20 slices. Brush lightly with melted coconut oil or bacon grease and lightly salt. Bake for 30 minutes.
3. While sweet potato is baking, melt 1 Tbs. coconut oil in skillet. Add bacon and cook until crisp. Remove bacon from skillet and drain on paper towel-covered glass plate. Set aside. DO NOT clean out pan.
4. In mixing bowl, combine ground meat, egg, coconut aminos, bacon, basil, marjoram, oregano, and onion powder until meat mixture is homogenous.
5. Roll meat mixture into about 10 golf-ball-sized balls. Press into patties.
6. Cook in skillet with remaining bacon grease, 3-4 minutes on each side, or until cooked through.
7.To make honey mustard, combine mayonnaise, honey, mustard, and dill. Mix thoroughly.
8. Use sweet potato chip as bun. Top meat with honey mustard and serve.
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