crispy sweet potato squash burgers.

So, this one time (last Sunday), I tried to make gnocchi.

It did not work. 

I think - on account of not using a gluten-y flour, or enough binding - my little potato-almond butter pasta bits weren't sturdy enough to hold up to the trials of boiling water. They dissolved. I would show you a picture, but it was pretty gross. Think "soggy cereal in milk" + "sewage water". Guys. It was yucky. 

BUT! If I've learned one thing in my many kitchen (mis)adventures, it's that you should always try a test batch of something before throwing the whole thing in, which is why I only dropped 6 of my 30 gnocchi orbs into the water, rather than doing them all at once. When this went horribly wrong, I still had a pile of batter to put to good use [eating], which means less wasted time, less wasted food, and a little less disappointment.


The good news is that the batter made a PERFECT base for these veggie burgers, and although we were a little bummed they weren't bite-size little blobs of goodness, they made for an excellent dinner. 

Stress-free cooking is the best. It fits nicely with this practice I've been engaging with recently: not being too overwhelmed or too stressed out or too busy to remember to be grateful. My moments of gratitude in this dinner gone wrong:

i. I have time on a Sunday to play in the kitchen.
ii. I have wholesome, nourishing, organic, local food at my fingertips. We are not going to go hungry.
iii. I am able to eat almond butter (trust me on this one). 
iv. I have a fabulous life partner with whom I get to share a meal.

Have you played with perspective on things before? What usually helps you? I am playing with a one-word mantra -- a little grounding reminder, if you will -- of 'grateful' to keep me in check. I am so grateful for these burgers. You should try them. ;) 

I think on my next go, I will play with making these into more gnocchi like shapes. I might even experiment with adding more binding (flaxmeal? guar gum? cornstarch?) to see what happens in the boiling process. Traditionally, gnocchi is boiled, cooled + set, and then sautéed... so if we just  omit the boiling + setting, we could skip right to sautee, as we did here, just with smaller bites. I imagine it would create a similar texture to these burgers, but in a form that could double as gnocchi. Hmmm... adding it to the to-make list. 

potato burger collage

There's a definitely a messy component to this recipe, but if you can embrace a little cutting board scrubbing afterwards (and perhaps remember to remove any rings before you dive into this), it'll be great! 

I dusted the cutting board with some chickpea flour before diving in, and used a combination of brown rice flour + chickpea flour to bind the potatoes, squash and almond butter. 


The result was a nice, crispy patty (thanks, brown rice flour!) with a smooth center. Think 'pumpkin pie', but crispy, savory and as an entree. SO good. 

Bonus nutrition info? Sure! 

  • Sweet potatoes and squash are super high in Vitamin A/ beta-carotene [which is what gives them their bright orange beauty]
  • Almond butter is packed with protein and filling healthy unsaturated fat, along with Vitamin E [great for the skin!]
  • The complex carbohydrates from the veggies provide lasting fuel - as opposed to a refined grain - and because we're using simple flours that have not been refined apart from blending (dried chickpeas, blended; brown rice, blended), their nutrients are intact and their starches are whole. This means the body won't crash after consuming them: it will stay satiated. Nourishment!!

How will you use these little patties? Do you think the combination of sweet potato, squash and almond butter is a weird one? 

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sweet potato squash almond butter burgers
Yields 3
This is what happens when gnocchi batter goes wrong: delicious root-veggie burgers with almond butter. Gluten free, vegan.
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Prep Time
35 min
Cook Time
10 min
Total Time
45 min
Prep Time
35 min
Cook Time
10 min
Total Time
45 min
  1. 1 cup butternut squash, peeled and cubed
  2. 1 1/2 cups sweet potato, skins on, cubed
  3. 1/4 cup almond butter
  4. 1/2 tsp sea salt
  5. 1/4 tsp black pepper
  6. 1/4 tsp cinnamon
  7. 1/8 tsp nutmeg
  8. 2 tsp coconut oil + extra for drizzling
  9. 1/2 cup chickpea flour
  10. 1/2 cup brown rice flour, plus an additional 3/4 cup for kneading/ dusting
  1. 1. Preheat oven to 375F while you peel and cube your veggies.
  2. 2. Spread squash and sweet potato on a baking sheet, drizzle with oil and bake for 30 minutes or until tender.
  3. 3. Remove from the oven and toss in the food processor with spices and oil. Process until smooth.
  4. 4. Transfer to a mixing bowl and add chickpea flour and 1/2 cup brown rice flour. Combine.
  5. 5. Dust a cutting board or counter top with additional flour. Turn your batter out onto your work surface and knead 2-3 minutes, slowly adding a little more flour until the batter is thick and feels a little like playdoh.
  6. 6. Heat a frying pan over medium-high heat and add a little coconut oil. Form your batter into 3-4 patties and cook for about 3 minutes on each side until browned. Flip and repeat.
  7. 7. Remove from heat and serve.
  1. While I wouldn't recommend serving this regular-burger style on a bun (it's pretty carb-dense and would be like bread on bread on bread), this would go amazingly in a salad, with any non-starchy veggies (peppers, greens, onions, etc) or simply on its own for a super-nourishing after-workout refuel or midafternoon top up.
From The Ground Up Wellness
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