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Triple sweet potato and Stilton ‘burgers’ with avocado mash


Serves: 4
timePrep time: 15 mins
timeTotal time:
Triple sweet potato and Stilton ‘burgers’ with avocado mash
Recipe photograph by Kris Kirkham

Triple sweet potato and Stilton ‘burgers’ with avocado mash


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
615Kcal
Fat
31gr
Saturates
11gr
Carbs
70gr
Sugars
10gr
Fibre
10gr
Protein
16gr
Salt
1.7gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 2 large, fat sweet potatoes (choose larger loose ones rather than pre-packed for this recipe)
  • 1-2 tbsp olive oil
  • a large pinch of chilli flakes (optional)
  • 2 ripe avocados
  • 1-2 tbsp lemon juice, to taste
  • 1 x 70g bag wild rocket
  • 4 Taste the Difference brioche burger buns
  • 100g Stilton, crumbled

Step by step

Get ahead
Roast the sweet potato rounds up to a few hours ahead; add to the barbecue for 5 minutes or so to heat through before serving.
  1. Preheat the barbecue. Use a large, sharp knife to cut the sweet potatoes into 12 x 1cm thick rounds, putting the ends to one side – see Kitchen Secret. Score each round with a criss-cross pattern on both sides. Rub all over with olive oil, season with salt and pepper and a few of the chilli flakes, if you like.
  2. Cook the sweet potato rounds on the cooler part of the barbecue for 20-30 minutes, turning halfway, until tender and cooked through. Alternatively, you can bake them in a preheated oven (220°C, fan 200°C, gas 6) for 25-30 minutes.
  3. Meanwhile, halve and stone the avocados, roughly mash the flesh with a little salt on a chopping board using a fork, add the rest of the chilli flakes, if using, or black pepper if not, and lemon juice to taste. Finely chop a handful of rocket leaves; stir into the avocado.
    Tip
    Roast any leftover sweet potato ends and add to salads, or mash and serve with barbecued meat – toss with a little olive oil and season, then roast for 20-30 minutes until completely tender.
  4. Halve the brioche buns; toast cut-side down on the barbecue for a minute or so until griddle marks appear.
  5. When the sweet potatoes are cooked, you're ready to assemble. Spread a quarter of the rocket and avocado mash over each bun base, top each with a few rocket leaves then layer up 3 rounds of sweet potato with crumbled Stilton in between. Finally add the brioche bun top and secure with a cocktail stick if you like.

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