While calories at parties can add up faster than snowflakes in a blizzard, these hand-to-mouth stacks provide quality nourishment without sacrificing a shred of muscle. If you’re keeping tabs on your fat intake, opt for pork labeled “lean” to get some less calorie-dense protein into your tummy.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 large sweet potatoes</li>
<li>1 lb lean ground pork</li>
<li>1/3 cup oil-packed sun-dried tomatoes, finely chopped</li>
<li>1/3 cup kalamata olives, finely chopped</li>
<li>1 shallot, finely chopped</li>
<li>2 tsp Italian seasoning</li>
<li>1 tsp garlic powder</li>
<li> Salt and black pepper</li>
<li>1 Tbsp canola oil</li>
<li>1 cup grated mozzarella</li>
<li>1 cup arugula</li>
<li>1 roasted red pepper, sliced</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 400°. Slice sweet potatoes into 12.5" rounds. Don’t slice too thin or they won’t be able to handle toppings. Lightly grease a baking sheet, arrange potato slices on the sheet in a single layer, and lightly brush tops with some oil. Bake for 15 minutes, flip, and continue baking until fork-tender, about 15 minutes.</li>
<li>In a large bowl, gently mix together pork, sun-dried tomatoes, olives, shallot, Italian seasoning, garlic powder, and a couple of pinches each of salt and black pepper. Form into 12 small patties.</li>
<li>Heat oil in a large skillet over medium heat. Cook patties for 3 minutes per side, or until cooked through. When burgers are almost ready, top each with some cheese, cover skillet, and cook till melted.</li>
<li>To assemble, place a few arugula leaves on each sweet potato round, add a burger, and top with one slice red pepper.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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