1 large sweet potato or 2 smaller ones, just make sure they're thick scrubbed and sliced into 10 rounds - 1/4-1/2 inch thick
2 tbsp olive oil for roasting sweet potatoes
fine grain sea salt to sprinkle over sweet potatoes
5 slices nitrate free bacon cut in half to make 10 pieces total
1 and 1/2 lbs grass fed ground beef formed into 10 small patties
sprinkle of fine grain sea salt
1/2 cup of Ketchup, homemade if you can
Green onions sliced thinly for garnish
Prepare to roast the sweet potatoes. Line a large baking sheet with parchment paper and preheat your oven to 425 degrees.
Lightly brush each round with olive oil on each side. Place them on the baking sheet and lightly sprinkle with sea salt.
Roast sweet potatoes in the preheated oven for 30-35 minutes, flipping once in the middle of roasting to evenly brown. They are done when the outside is lightly browned and the inside is soft.
After putting sweet potatoes in the oven, fry the bacon slices over med-hi heat in a large heavy skillet until crisp, then remove and drain on paper towels. Discard the bacon fat, or save it for later use.
In the same pan (bottom can still be coated with bacon grease) lightly sprinkle sea salt over the bottom and turn the heat back on to med-hi.
Cook the 10 small burger patties about 4-5 minutes on each side or until they reach desired doneness.*
When the patties are done, place them on a plate before assembling.
To assemble, place roasted sweet potato rounds on a large serving platter and top with a mini burger, a dollop of Ketchup and a piece of bacon folded in half and criss-crossed, then sprinkle thinly sliced green onions over the top.
This recipe makes 10 servings but is easily scaled for whatever amount you want. Serve right away and enjoy!