Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)
As a kid, I loved the classic Big Mac, and I still occasionally get a taste-memory craving for it. But, as an adult, I really don’t like the low-quality meat that’s part of the original package, so I recreated the sandwich at home, replacing the meat with crispy sweetpotato patties which go remarkably well with the tangy sauce, crunchy pickles, onions, iceberg lettuce, and American cheese, all on a sesame seed bun.
Sweetpotato “Big Macs”
Makes 4 burgers
2 large sweetpotatoes (about 1 1/2 pounds), peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Neutral oil, such as canola or grapeseed
4 sesame seed burger buns, plus 4 additional bottom buns
Burger Sauce (recipe follows)
1/4 head iceberg lettuce, shredded
24 dill pickle chips
4 slices American cheese
1/4 cup thinly sliced onion or shallot
Grate the sweetpotatoes on a box grater into a larger bowl. Season with the salt and pepper.
Heat the oil to a depth of 1/4 inch in a large, nonstick skillet set over medium heat. Line a plate with brown paper or paper towels. When the oil shimmers, add 2 or 3 handfuls (about 1/2 cup each) of sweetpotato to the skillet in compact mounds. Let the sweetpotatoes fry into a patty, like a hash brown or latke, for about 2 minutes. Flip and cook until the patties are crispy, 2 more minutes. Drain the patties on the brown paper. Replenish the oil as needed to maintain a depth of 1/4 inch. Repeat with the remaining sweetpotatoes until you have 8 patties.
Toast the buns. Line up the 8 bottom buns on a work surface. Spread 1 tablespoon of burger sauce on each and then top with shredded lettuce and pickle chips. Place a slice of cheese on half (4) of the bottom buns and add a patty on all of them. Top the patties with the onions, stack the burgers, and add the top buns.
Tip: The patties can be made up to 1 hour ahead; reheat them in a 400°F oven until hot and crispy, about 5 minutes.
Makes 1/2 cup (enough for 4 burgers)
1/4 cup mayonnaise
2 tablespoons grainy mustard
1 teaspoon pickle juice
1/2 teaspoon honey
2 tablespoons chopped dill pickles
1 garlic clove, chopped
1/2 teaspoon paprika
In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, honey, pickles, garlic, and paprika until smooth. The sauce will keep in an airtight container in the refrigerator for 3 days.
Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.