Black Eyed Pea Sweet Potato Sliders

Prep Time: 15 minutes
Cook Time: 48 minutes
Total Time: 1 hour 3 minutes
Servings: 4
Author: Anna-Marie Walsh
I searched high and low for Vegan slider buns. I am told Trader Joe's has a Vegan version but we settled for a non-vegan brand. Everything in the burger itself is Vegan however.


  • 1 16 oz bag frozen black eyed peas
  • 2 medium to large size sweet potatoes
  • 2 tbsp tahini paste
  • 1 tbsp virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 4 tbsp nutritional yeast
  • 1 12-count pkg of slider buns
  • spicy dijon mustard
  • 1 medium red onion, thinly sliced
  • 1-2 medium tomatoes, thinly sliced
  • 1/2 cup sprouts, alfalfa, kale, sunflower, etc.


  1. 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.
  2. While the potatoes are baking, cook the black eyed peas according to package directions, usually in a microwave to steam them.
  3. 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.
  4. 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.
  5. Bake in the oven for about 18 minutes, until the patties are formed and sightly browned.
  6. While the oven is still hot, slightly toast the slider buns.
  7. Assemble the burgers with the dijon mustard, red onion, tomato and kale sprouts. Serve 3 sliders per person.