Recipes
Sweet Potato “Big Macs”
Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)
As a kid, I loved the classic Big Mac, and I still occasionally get a taste-memory craving for it. But, as an adult, I really don’t like the low-quality meat that’s part of the original package, so I recreated the sandwich at home, replacing the meat with crispy sweet potato patties which go remarkably well with the tangy sauce, crunchy pickles, onions, iceberg lettuce, and American cheese, all on a sesame seed bun.
Makes 4 burgers
Ingredients
Sweet Potato “Big Macs”
| 2 large sweetpotatoes (about 1 1/2 pounds), peeled |
| 1 Teaspoon kosher salt |
| 1/2 Teaspoon freshly ground black pepper |
| Neutral oil, such as canola or grapeseed |
| 4 sesame seed burger buns, plus 4 additional bottom buns |
| 1/4 Head iceberg lettuce, shredded |
| 24 dill pickle chips |
| 4 slices American cheese |
| 1/4 Cup thinly sliced onion or shallot |
Burger Sauce
| 1/4 Cup mayonnaise |
| 2 Tablespoons grainy mustard |
| 1 Teaspoon pickle juice |
| 1/2 Teaspoon honey |
| 2 Tablespoons chopped dill pickles |
| 1 Clove Chopped Garlic |
| 1/2 Teaspoon paprika |
Sweet Potato “Big Macs” Directions
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Grate the sweet potatoes on a box grater into a larger bowl. Season with the salt and pepper.
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Heat the oil to a depth of 1/4 inch in a large, nonstick skillet set over medium heat. Line a plate with brown paper or paper towels. When the oil shimmers, add 2 or 3 handfuls (about 1/2 cup each) of sweet potato to the skillet in compact mounds. Let the sweet potatoes fry into a patty, like a hash brown or latke, for about 2 minutes. Flip and cook until the patties are crispy, 2 more minutes. Drain the patties on the brown paper. Replenish the oil as needed to maintain a depth of 1/4 inch. Repeat with the remaining sweet potatoes until you have 8 patties.
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Toast the buns. Line up the 8 bottom buns on a work surface. Spread 1 tablespoon of burger sauce on each and then top with shredded lettuce and pickle chips. Place a slice of cheese on half (4) of the bottom buns and add a patty on all of them. Top the patties with the onions, stack the burgers, and add the top buns.
Burger Sauce
In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, honey, pickles, garlic, and paprika until smooth. The sauce will keep in an airtight container in the refrigerator for 3 days.
Recipe notes
Tip: The patties can be made up to 1 hour ahead; reheat them in a 400°F oven until hot and crispy, about 5 minutes.
Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.