Easy Slider Sweet Potato Black Bean Sliders

Name: Easy Slider Sweet Potato Black Bean Sliders
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large sweet potato, peeled and cubed; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup breadcrumbs; 1/4 cup finely chopped onion; 2 cloves garlic, minced; 1 tsp cumin; 1/2 tsp chili powder; Salt and pepper to taste; Oil for baking; Slider buns; Your choice of toppings (e.g., avocado, salsa, lettuce)

Highlighted under: Baking & Desserts

I love whipping up these Easy Slider Sweet Potato Black Bean Sliders when I want a light yet fulfilling meal. With their delicious blend of sweet potatoes and black beans, these sliders are perfect for casual entertaining or a quick dinner. The flavors meld beautifully together, and the addition of spices creates a mouthwatering combination that even my meat-loving friends can’t resist. Plus, they come together quickly and are a hit among kids and adults alike!

Created by

Bethany Clarke

Last updated on 2026-01-14T03:31:09.349Z

When I first came up with this recipe, I experimented with various beans and veggies until I found the perfect balance. The sweet potato adds a lovely creaminess while the black beans provide protein and a hearty texture. Baking the sliders instead of frying them keeps them light but still satisfying.

Over time, I've also discovered that adding a bit of cumin and chili powder elevates the flavor profile. This simple yet powerful addition truly makes every bite an explosion of taste, and I can assure you, your family will keep asking for more!

        Why You'll Love These Sliders
        Deliciously sweet and savory flavor
Nutritious and packed with plant-based protein
Perfect for meal prep or a quick weeknight dinner

      

The Importance of the Base Ingredients

The foundation of these sliders lies in the sweet potato and black beans. Sweet potatoes not only provide natural sweetness but also contribute a creamy texture that helps bind the mixture together. When mashing cooked sweet potatoes, aim for a smooth consistency while leaving some chunks intact for added texture. This balance gives your sliders a satisfying bite while ensuring they don't fall apart during cooking.

Black beans are a fantastic source of plant-based protein and fiber, making them ideal for keeping you feeling full. Their earthy flavor complements the sweetness of the sweet potatoes perfectly. When mixing, I recommend mashing half of the beans to integrate their flavors fully while keeping some whole for a delightful contrast in texture.

Baking Tips for Perfect Sliders

Achieving the right texture while baking is crucial. Preheating your oven to 400°F (200°C) ensures that the sliders cook evenly, turning golden brown on the outside while remaining moist on the inside. If you’re unsure about the doneness, look for a firm texture and golden edges, which indicates that they are ready to be taken out.

To enhance browning, consider lightly brushing the tops of the sliders with oil before baking. This small step can elevate the dish by creating a crisp exterior that contrasts beautifully with the softer interior. Plus, be sure to flip the sliders halfway through baking to ensure both sides are evenly cooked and golden.

Serving Suggestions and Variations

Serving these sliders in slider buns offers a traditional taste experience, but you can easily switch it up by using lettuce wraps for a low-carb option. This not only provides a fresh crunch but also adds a lovely visual appeal to your plate. Additionally, feel free to explore different toppings; I love pairing them with avocado and a bit of salsa for a zesty kick.

For meal prep, these sliders can be made ahead of time and stored in the fridge for up to three days. If you want to freeze them, form the patties and place them on a baking sheet before freezing them individually. Once frozen, transfer them to a bag for longer storage. You can bake them directly from frozen; just add a few extra minutes to the cooking time for best results.

Ingredients

For the Sweet Potato Black Bean Sliders

1 large sweet potato, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1/2 cup breadcrumbs
1/4 cup finely chopped onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
Oil for baking

For Serving

Slider buns
Your choice of toppings (e.g., avocado, salsa, lettuce)

Instructions

Prepare the Sweet Potato

Steam the sweet potato cubes until tender, about 10 minutes. Once cooked, mash them in a bowl and let them cool slightly.

Mix the Ingredients

Add the black beans to the mashed sweet potato and mash them together, leaving some black beans whole for texture. Stir in breadcrumbs, onion, garlic, cumin, chili powder, salt, and pepper until well combined.

Form the Sliders

Shape the mixture into patties, about 2 inches wide. Place them on a baking sheet lined with parchment paper. Drizzle with a little oil.

Bake

Bake in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden brown and firm.

Assemble and Serve

Place the sliders on buns and top with your favorite toppings. Enjoy!

Pro Tips

For added flavor, consider using smoked paprika or chopped jalapeños in the mixture. To ensure a quicker preparation, you can make the mixture ahead of time and refrigerate it until you are ready to cook.

Ingredient Substitutions

If you're looking to customize the sliders or accommodate dietary restrictions, consider using quinoa instead of breadcrumbs to make them gluten-free. Quinoa not only adds texture but also increases the protein content further. Cook the quinoa before mixing it into the sweet potato and black bean mixture for best results.

For a spicy kick, you can include diced jalapeños or a dash of cayenne pepper into the patty mixture. This addition can energize the flavor profile and make the sliders stand out. Adjust the amount to suit your heat preference, starting small and tasting as you go.

Troubleshooting Common Issues

If your sliders come out too crumbly, it may be that the sweet potato wasn’t mashed enough, or there wasn’t enough moisture in the mixture. Adding a tablespoon of water or more mashed sweet potato could help bind the ingredients better. On the other hand, if they are too wet and hard to handle, try increasing the amount of breadcrumbs gradually until you achieve the right consistency.

Another common issue can be sliders that are too soft to hold their shape while cooking. If this happens, refrigerate the formed patties for about 20-30 minutes before baking. Chilling the mixture helps firm it up and makes it easier to handle, resulting in perfect sliders that won’t fall apart in the oven.

Scaling the Recipe

This slider recipe is fantastic for scaling up for larger gatherings. For every additional batch you create, simply multiply the ingredients accordingly. If you're making more than double, I recommend baking them in batches rather than overcrowding a single baking sheet. This ensures even cooking and browning across all sliders.

For smaller gatherings or personal serving sizes, you can easily cut the recipe in half. These sliders are also great for freezing, so feel free to make a full batch and store the extras for a quick meal later. Just remember to add a few minutes of baking time if cooking from frozen.

Questions About Recipes

→ Can I make these sliders ahead of time?

Yes! You can prepare the mixture in advance and refrigerate it. Just form the patties and bake when you're ready to serve.

→ How can I make these sliders gluten-free?

Simply use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs, and ensure your slider buns are gluten-free.

→ What toppings do you recommend?

I love adding avocado, fresh salsa, and a sprinkle of cilantro for a fresh taste. You can also try adding hot sauce for a spicy kick!

→ How do I store leftovers?

Store any leftover sliders in an airtight container in the fridge for up to 3 days. Reheat them in the oven or a skillet before serving.