TL/DR – Sweet Potato Sage Turkey Sliders. Mashed baked sweet potatoes, minced onion and a good amount of fresh sage are incorporated into skillet-cooked turkey sliders coated lightly in corn starch to keep from sticking. Serve as a lettuce wrap or on a bun. –
In an effort to use ground turkey in more interesting ways, I like to experiment with adding veggies. This idea started off as meatballs, but then it became apparent that sliders were easier to handle given the moisture of the turkey.
If it really mattered that much, 1/2 c breadcrumbs and an egg could be added to make this recipe into meatballs. In that case, after pan searing the meatballs on all sides, I’d make a pan sauce with extra minced onion, garlic, sage, white wine and a bit of chicken broth, then simmer the meatballs on low and finish it off with butter.
For sliders, though, start by baking a sweet potato and allowing it to cool. This can be done ahead of time. Mash 1/2 cup of the sweet potato and reserve the rest for the baby or the dog. Mix the mashed sweet potato with some minced onion, minced fresh sage, kosher salt, celery salt and pepper and form into about 8 small patties.
Gently coat them in corn starch before adding to a screaming hot skillet. The corn starch keeps them from sticking. Turn the heat down to medium and cover the skillet to encourage the heat to build inside, but check on them frequently and flip once brown on one side. Cover again for a bit and then uncover to complete the cooking. They end up crispy on the outside and moist on the inside.
Serve in lettuce wraps or on small buns with Refrigerator Quick Pickled Red Onions and the mustard of your choice.
Sweet Potato Sage Turkey Sliders
These easy, healthy turkey sliders have baked sweet potato, minced onion and fresh sage mixed in for great fall flavors.
Ingredients
- 1/2 cup mashed baked sweet potato from 1 small sweet potato
- 1 lb ground turkey
- 1/4 c fresh sage, minced
- 1/4 c yellow onion, minced
- 1/4 t celery salt
- 1/2 t kosher salt
- 1/4 t pepper
- 1/2 c corn starch
- 3 T canola oil or vegetable oil
Directions
- Step 1 Bake the sweet potato, pricked with a fork several times and wrapped in foil, at 400 degrees F for about 40 – 50 minutes and allow it to cool. This can be done ahead of time.
- Step 2 Mash 1/2 cup of the baked sweet potato and place into a medium sized mixing bowl.
- Step 3 Add the ground turkey, onion, sage, celery salt, salt and pepper and mix well with your hands until everything is well incorporated.
- Step 4 Form about 8 small patties and place onto a plate. They will be rather loose because of the moisture of the turkey, but they should hold. If the mixture is too moist altogether, then add 1/4 – 1/2 c panko crumbs.
- Step 5 Place the corn starch on a separate plate.
- Step 6 Heat the oil in a large skillet on high heat.
- Step 7 Gently, lightly coat each patty with corn starch and place in the very hot skillet.
- Step 8 Turn the heat to medium and cover for a minute at a time, checking to make sure they don’t burn, for about 4 minutes.
- Step 9 Once the patties are brown, flip them over and cover for another 2 minutes.
- Step 10 Uncover and finish cooking for another 2 – 4 minutes until the patties are cooked through.
