Sweet Potato Bun Sliders with Portobello, Red Peppers + Pesto "Mayo"
Prep time
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Sweet potato bun sliders with a portobello mushroom "burger", roasted red peppers, and pesto "mayo." Paleo, vegan and gluten-free, these sliders are the perfect summer meal.
Recipe type: Entree
Serves: 6-8
For the sweet potato sliders:
  • 1-2 large sweet potato(s) (look for ones thick and round in shape: I used the Japanese variety, with white flesh)
  • 8 small portobello mushrooms, stemmed and ribs scraped out
  • 1 small jar of roasted red peppers
  • 1 small red onion
  • oil (coconut or olive)
  • salt and pepper
For the almond pesto:
  • ½ cup roasted almonds (or sub walnuts)
  • 1 garlic clove
  • 1 cup fresh basil leaves, packed
  • ½ cup olive oil
  • ½ teaspoon salt
  • pepper to taste
For the cashew mayo:
  • ½ cup raw cashews, soaked at least 4 hours
  • ¼ cup water
  • 2 tablespoons fresh squeezed lemon juice
  • pinch of salt
For the sliders:
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Slice the sweet potato into ¼ inch rounds and arrange on a baking sheet.
  3. Brush or spray lightly with oil, sprinkle with salt and pepper and bake for 25 minutes, flipping after 15 minutes.
  4. On a separate baking sheet, arrange the trimmed and cleaned portobello mushrooms, brush or spray lightly with oil, sprinkle with salt and pepper, and bake for 15-20 minutes until a but shrunken and soft all the way through.
For the almond pesto:
  1. Add all ingredients to a food processor or high speed blender (I used my Vitamix) and blend until smooth.
For the cashew "mayo:"
  1. Add all ingredients to a high speed blender (I used my Vitamix) and blend until smooth.
  1. In a separate bowl, mix the entire batch of cashew "mayo" with 3 tablespoons of the pesto and set aside (see notes about pesto).
  2. Assemble the sliders: place a portobello on top of a sweet potato slice and add some slices of red onion and roasted red peppers.
  3. On a second sweet potato slice, spread about 1 tablespoon of cashew pesto "mayo" mixture and place on top of the slider.
Cashew "mayo" adapted from Detoxinista.

This recipe calls for more almond pesto than you'll need since you'll be mixing 3 tablespoons of it with the cashew "mayo." Keep leftover pesto in the fridge for about a week or freeze for later use. It's great on grilled veggies, spaghetti squash, sandwiches, pizza, eggs, etc.

After baking the sweet potato slices, I used my panini press to lightly "grill" the slices. This is optional, but if you have a panini press it gives the sliders a nice slight barbecued taste.
Recipe by Our Four Forks at http://ourfourforks.com/sweet-potato-bun/