Sweet Potato Sliders

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Slice the sweet potato into approximately ½-inch-thick rounds. Choose similarly sized rounds so they work as slider "buns."
3. Toss with olive oil, garlic powder, smoked paprika, salt and pepper. Arrange in a single layer.
4. Roast for 15 minutes, flip, then roast another 10–15 minutes, until tender and lightly browned but still firm enough to hold.
5. Meanwhile, season the ground meat with onion powder, salt and pepper. Form into small patties approximately the same diameter as the sweet potato rounds.
6. Cook the patties in a skillet over medium-high heat for about 3–4 minutes per side, or until safely cooked through. Add cheese during the final minute.
7. Place a patty on one sweet potato round. Add lettuce, tomato, pickle and a small amount of Dijon or sauce.
8. Top with another sweet potato round and secure with a cocktail pick if needed.

Tip: For a lighter, higher-protein version, use lean ground turkey, a thin slice of cheese and Greek-yogurt burger sauce. One large sweet potato can make several little sliders.