This Baked Sweet Potato Fries and Veggie Burgers combo is a cozy, hearty dinner packed with good-for-you ingredients. After testing, I cracked the code for crispy fries and sturdy, savory burgers. It’s a satisfying meal that feels like a treat but comes together efficiently on a busy weeknight.
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Why You’ll Love This Baked Sweet Potato Fries and Veggie Burgers
- Textural dream: Crisp-edged fries meet savory, tender burgers.
- Surprisingly simple: Efficient parallel cooking saves time.
- Incredibly versatile: Easy to customize with swaps and twists.
- Leftovers are a gift: Reheat beautifully for quick next-day meals.
Ingredients & Tools
For the Sweet Potato Fries:
- 2 large sweet potatoes (about 600-700g total)
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper to taste
- 1 tablespoon cornstarch or arrowroot powder (the crispiness secret!)
For the Veggie Burgers:
- 1 can (400g) black beans, rinsed and drained well
- 1/2 medium red onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup (50g) rolled oats, pulsed into a coarse flour
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce (check for anchovies if vegetarian)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 tablespoons olive oil, for frying
- Salt and black pepper to taste
To Serve:
- 4 low-carb burger buns or large lettuce leaves
- Lettuce, tomato, onion, avocado, etc.
- Sugar-free ketchup or mayo
Tools: A large baking sheet, parchment paper, a large mixing bowl, a skillet or non-stick frying pan.
Notes: Don’t skip the cornstarch for the fries—it pulls moisture for a perfect crust. For the burgers, ensure beans are well-drained to avoid a soggy sear.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 55 g |
| Fiber: | 14 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Dry those beans! After rinsing your black beans, spread them on a paper towel and pat them thoroughly dry. Any surface water will steam the burger instead of letting it develop a beautiful, flavorful crust in the pan.
- Cut your fries evenly. This is the golden rule for even cooking. Aim for fries that are about 1/2-inch thick. If some are thin and some are thick, you’ll end up with a mix of burnt and undercooked pieces—nobody wants that.
- Don’t crowd the baking sheet. Giving your fries plenty of room is non-negotiable for crispiness. If they’re all piled on top of each other, they’ll steam and become soft. Use two sheets if you have to.
- Get your pan properly hot. Before your veggie burger patties hit the skillet, make sure the oil is shimmering. A hot pan ensures an immediate sear, which locks in moisture and gives you that fantastic texture.
How to Make Baked Sweet Potato Fries and Veggie Burgers
Step 1: Prep and Season the Fries. Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Scrub your sweet potatoes well—you can peel them, but I love the extra fiber and texture from the skin. Slice them into even 1/2-inch thick batons. The key to crispiness is in the next part: in a large bowl, toss the raw fries with the cornstarch first, making sure each piece gets a light, dusty coating. This absorbs surface moisture. Then, drizzle with the oil and add all your spices—smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Toss, toss, toss until every single fry is evenly coated. You’ll notice the color turning a lovely, deep orange-red.
Step 2: Bake the First Side. Spread the seasoned fries out on your prepared baking sheet in a single layer. They need their personal space! If they’re too crowded, they’ll steam instead of roast. Pop them into the hot oven and set a timer for 15 minutes. You’re not going to touch them during this time—this initial blast of heat is what starts to create that caramelized crust on the bottom.
Step 3: Make the Burger Mixture. While the fries are on their first bake, let’s make the burger patties. In your large mixing bowl, add the well-drained and patted-dry black beans. Using a fork or potato masher, mash them up—you’re aiming for a texture that’s mostly mashed but still has some whole beans for texture. Then, add in the finely diced red onion, minced garlic, pulsed oat flour, beaten egg, Worcestershire sauce, cumin, chili powder, salt, and pepper. Use your hands to mix everything together until it’s fully combined. The mixture should hold together when you squeeze a portion in your palm.
Step 4: Form the Patties. Divide the mixture into four equal portions. Shape each one into a firm, compact patty about 3/4-inch thick. If the mixture feels a bit wet, you can add another tablespoon of oat flour. Press a slight dimple into the center of each patty with your thumb—this helps them stay flat during cooking instead of puffing up into a ball. Set them aside on a plate.
Step 5: Flip and Finish the Fries. Your timer for the fries should be going off now! Carefully pull the baking sheet out of the oven. You’ll see the edges starting to darken and caramelize. Use a spatula to flip each fry over—this ensures all sides get that lovely crispness. Return the sheet to the oven for another 10-15 minutes, or until the fries are tender inside and the edges are beautifully browned and slightly crisp.
Step 6: Cook the Veggie Burgers. While the fries are on their final bake, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully place your patties in the pan. You should hear a satisfying sizzle. Cook for 4-5 minutes on the first side, without moving them, until a deep golden-brown crust forms. Then, gently flip them and cook for another 3-4 minutes on the second side. They should be firm to the touch and heated through.
Step 7: Assemble and Serve. By now, your fries should be done and your burgers perfectly cooked. If you’re using buns, you can lightly toast them in the oven for the last minute or in the burger pan. Place a veggie burger patty on the bottom of each bun or lettuce wrap, load it up with your favorite toppings like crisp lettuce, juicy tomato slices, and creamy avocado, and serve immediately with a big pile of those gorgeous baked sweet potato fries on the side.
Storage & Freshness Guide
- Fridge: Store cooked burgers and fries in airtight containers for up to 3–4 days.
- Freezer: Freeze fully cooled burgers and fries separately for up to 3 months.
- Reviving: Reheat fries in a 400°F oven and burgers in a skillet to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple, tangy coleslaw — The creaminess and sharp vinegar bite cut through the richness of the burger and fries perfectly, adding a refreshing crunch to your plate.
- Quick-pickled red onions — They take just minutes to make and add a vibrant, acidic pop that brightens up every single bite of the burger.
- Sautéed garlicky mushrooms — A spoonful of these umami-packed mushrooms on top of your burger takes it to a whole new level of savory deliciousness.
Drinks
- A crisp, hoppy IPA — The bitterness of the beer is a fantastic contrast to the natural sweetness of the fries and the savory depth of the burger.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus cleanse the palate beautifully between bites of this hearty meal.
- Iced herbal tea — A chilled, unsweetened peppermint or hibiscus tea offers a cool, refreshing counterpoint to the warm, spiced flavors on the plate.
Something Sweet
- A few squares of dark chocolate — After a savory meal, a piece of high-cocoa dark chocolate is the perfect, not-too-sweet finish that feels indulgent without being heavy.
- Mixed berry salad — A bowl of fresh raspberries, blueberries, and blackberries provides a juicy, slightly tart end to the meal that feels light and satisfying.
- Vanilla chia pudding — Make it ahead of time for a creamy, cool dessert that feels like a treat but is wonderfully simple and light.
Top Mistakes to Avoid
- Mistake: Skipping the cornstarch for the fries. I’ve tried to skip this step hoping it wouldn’t matter, and it always does. Without it, the fries release too much moisture and you end up with a soft, steamed texture instead of a roasty, slightly crisp one.
- Mistake: Moving the burgers too soon in the pan. The second that patty hits the hot oil, you’ll be tempted to peek or shift it. Resist! Let it sit for a full 4-5 minutes to form a proper crust. If you move it early, it will stick and tear.
- Mistake: Over-mixing the burger patty mixture. You want to mix just until everything is combined. If you overwork it, the patties can become a bit gummy and dense. A light hand is your friend here.
- Mistake: Crowding the baking sheet. This is the most common error with oven fries. If the fries are touching, they steam each other. Spread them out, even if it means using a second baking sheet. The space is worth it for the perfect texture.
Expert Tips
- Tip: Chill your burger patties before cooking. If you have an extra 15 minutes, pop the formed patties into the fridge. This helps them firm up, which minimizes the chance of them breaking apart when they hit the hot pan.
- Tip: Use an ice bath for crispier fries. For the ultimate fry texture, soak your cut sweet potatoes in cold water for 30 minutes before drying and seasoning. This pulls out excess starch, leading to a crispier exterior. If you’re short on time, just the cornstarch will do the trick.
- Tip: Don’t salt the burger mixture too early. Salt can draw moisture out of the onions and beans. Add your salt right at the end, just before forming the patties, to keep the mixture from getting watery.
- Tip: Use a wire rack for the fries. For maximum air circulation and crispiness on all sides, bake your fries on a wire rack set inside the baking sheet. This elevates them so hot air can circulate completely around each fry.
- Tip: Make a double batch for easy meals. Both the cooked burgers and fries freeze wonderfully. Let them cool completely, then store in airtight containers. Reheat the fries in a hot oven and the burgers in a skillet for a nearly-instant delicious meal later.
FAQs
Can I make these veggie burgers ahead of time?
Absolutely, and it’s a great time-saver! You can prepare the burger mixture, form the patties, and store them in an airtight container in the fridge for up to 24 hours before cooking. You can also cook them fully, let them cool, and refrigerate for 3-4 days. They reheat beautifully in a skillet or toaster oven to bring back that lovely exterior texture.
Why are my sweet potato fries still soft and not crispy?
This usually comes down to a couple of factors. The most common culprit is overcrowding the pan—if the fries are too close, they steam instead of roast. The second is not using a drying agent like cornstarch, which is crucial for absorbing surface moisture. Finally, make sure your oven is fully preheated and hot enough; a lukewarm oven will just cook them through without browning.
Can I make this recipe vegan?
You sure can! For the veggie burgers, simply replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until gel-like). Also, double-check that your Worcestershire sauce is anchovy-free, as many traditional brands are not vegan. The fries are naturally vegan as-is.
My burger patties are falling apart. What did I do wrong?
This is usually a moisture or binding issue. First, ensure your black beans are thoroughly dried after rinsing. Second, make sure you’ve used enough of the oat flour binder—if the mixture feels wet, add another tablespoon. Finally, be patient when cooking; let that first side form a solid crust before you even think about flipping it. A properly seared crust acts like a glue holding everything together.
Can I air fry the sweet potato fries instead?
Yes, an air fryer is a fantastic tool for this! The method is similar. Toss your cut fries with cornstarch and seasonings as directed. Cook them in a preheated air fryer at 380°F (190°C) for 15-20 minutes, shaking the basket halfway through. They’ll get wonderfully crispy with less oil, though the cooking time may vary slightly depending on your machine’s model and the size of your fry batches.
Baked Sweet Potato Fries And Veggie Burgers
Make the perfect Baked Sweet Potato Fries and Veggie Burgers at home! Get crispy fries and savory, sturdy burgers with this easy, healthy recipe. Cook this delicious meal tonight!
Ingredients
For the Sweet Potato Fries:
-
2 large sweet potatoes (about 600-700g total)
-
2 tablespoons olive oil or avocado oil
-
1 teaspoon smoked paprika
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/4 teaspoon cayenne pepper (optional, for a kick)
-
Salt and black pepper (to taste)
-
1 tablespoon cornstarch or arrowroot powder (the crispiness secret!)
For the Veggie Burgers:
-
1 can black beans (400g, rinsed and drained well)
-
1/2 medium red onion (finely diced)
-
2 cloves garlic (minced)
-
1/2 cup rolled oats (50g, pulsed into a coarse flour)
-
1 large egg (lightly beaten)
-
1 tablespoon Worcestershire sauce (check for anchovies if vegetarian)
-
1 teaspoon ground cumin
-
1/2 teaspoon chili powder
-
2 tablespoons olive oil (for frying)
-
Salt and black pepper (to taste)
To Serve:
-
4 low-carb burger buns or large lettuce leaves
-
Lettuce, tomato, onion, avocado, etc.
-
Sugar-free ketchup or mayo
Instructions
-
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Scrub your sweet potatoes well—you can peel them, but I love the extra fiber and texture from the skin. Slice them into even 1/2-inch thick batons. The key to crispiness is in the next part: in a large bowl, toss the raw fries with the cornstarch first, making sure each piece gets a light, dusty coating. This absorbs surface moisture. Then, drizzle with the oil and add all your spices—smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Toss, toss, toss until every single fry is evenly coated. You’ll notice the color turning a lovely, deep orange-red.01
-
Spread the seasoned fries out on your prepared baking sheet in a single layer. They need their personal space! If they’re too crowded, they’ll steam instead of roast. Pop them into the hot oven and set a timer for 15 minutes. You’re not going to touch them during this time—this initial blast of heat is what starts to create that caramelized crust on the bottom.02
-
While the fries are on their first bake, let’s make the burger patties. In your large mixing bowl, add the well-drained and patted-dry black beans. Using a fork or potato masher, mash them up—you’re aiming for a texture that’s mostly mashed but still has some whole beans for texture. Then, add in the finely diced red onion, minced garlic, pulsed oat flour, beaten egg, Worcestershire sauce, cumin, chili powder, salt, and pepper. Use your hands to mix everything together until it’s fully combined. The mixture should hold together when you squeeze a portion in your palm.03
-
Divide the mixture into four equal portions. Shape each one into a firm, compact patty about 3/4-inch thick. If the mixture feels a bit wet, you can add another tablespoon of oat flour. Press a slight dimple into the center of each patty with your thumb—this helps them stay flat during cooking instead of puffing up into a ball. Set them aside on a plate.04
-
Your timer for the fries should be going off now! Carefully pull the baking sheet out of the oven. You’ll see the edges starting to darken and caramelize. Use a spatula to flip each fry over—this ensures all sides get that lovely crispness. Return the sheet to the oven for another 10-15 minutes, or until the fries are tender inside and the edges are beautifully browned and slightly crisp.05
-
While the fries are on their final bake, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully place your patties in the pan. You should hear a satisfying sizzle. Cook for 4-5 minutes on the first side, without moving them, until a deep golden-brown crust forms. Then, gently flip them and cook for another 3-4 minutes on the second side. They should be firm to the touch and heated through.06
-
By now, your fries should be done and your burgers perfectly cooked. If you’re using buns, you can lightly toast them in the oven for the last minute or in the burger pan. Place a veggie burger patty on the bottom of each bun or lettuce wrap, load it up with your favorite toppings like crisp lettuce, juicy tomato slices, and creamy avocado, and serve immediately with a big pile of those gorgeous baked sweet potato fries on the side.07
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