Preheat oven to 450°. Wash and scrub sweet potatoes, dry with a paper towel and place on a foil lined baking sheet. Poke a few holes into the potato with a fork, then bake in the oven for 30 minutes.
While the potatoes are baking, cook the black eyed peas according to package directions, usually in a microwave to steam them.
Once the potatoes have cooled, reduce the heat in the oven to 350°. Cut the potatoes in half and scoop out the flesh into a medium sized bowl. Add the black eyed peas and the remaining ingredients.
Using a potato masher, mash the ingredients until well mixed but leave slightly chunky. Scoop some mixture the size of a golf ball and place on a foil lined baking sheet. Mash slightly downward to form more of a burger, but do not smush them flat. Repeat with the remaining mixture, allowing some space between the patties to allow for cooking.
Bake in the oven for about 18 minutes, until the patties are formed and sightly browned.
While the oven is still hot, slightly toast the slider buns.
Assemble the burgers with the dijon mustard, red onion, tomato and kale sprouts. Serve 3 sliders per person.