Sweet Potato Slider

Sweet Potato Slider


500 g all-purpose flour
33 g dried yeast
8 g salt
40 g sugar
80 g eggs
25 g egg whites
30 g butter (room temperature)
250 g Bonne Premium Sweet Potato Purée (cold)
50 g buttermilk (cold)
1 additional egg to brush the buns with

Add the ingredients into the bowl of a food processor and knead for 18 minutes on low with a dough hook. Leave the dough to rise under a cloth for 30–45 minutes until it has doubled in volume. Divide the dough into three equal pieces, roll into bars, and divide each bar into ten equal pieces. Roll the pieces into balls by hand, place onto a sheet of baking powder, and cover with cloth leaving the buns to rise. When the buns have doubled in size, brush with egg all over, and bake in a convection oven at 200 °C for approximately 8 minutes, or until the buns have a lovely brown color and are fully baked. Let cool on top of a grill. The finished buns freeze well.


3 sweet potatoes
olive oil
pre-mixed ras el hanout spice mix or
1 tbsp. cumin
1 tbsp. ground cinnamon
1 tbsp. ground coriander
1 tsp. dried chili

Cut the sweet potatoes in half lengthwise. Rub the sweet potatoes with olive oil, spices, and salt. Roast the sweet potatoes in the oven at 220 °C, until they are nicely roasted and fully cooked (for example, use a fork to test that the sweet potatoes are soft). Let cool.


500 g peeled sweet potatoes cat into approx. 0.5 cm x 0.5 cm cubes
100 g spirit vinegar
100 g sugar
150 g water
150 g Bonne Premium Sweet Potato Purée
15 g Bonne Instant Gel Powder

Quickly blanch the sweet potato cubes in salt water and cool (you can leave the cubes slightly al dente). Mix the other ingredients in a bowl evenly and add in the cold, drained sweet potato cubes. Store in a sealed jar in the cold.


100 g mayo
70 g Bonne Premium Sweet Potato Purée
3 g Bonne Instant Gel Powder
juice of a lemon
dried chili

Mix the ingredients in a bowl and season with salt, lemon juice, and dried chili. Garnish with arugula sprouts or small iceberg lettuce leaves.


Cut the buns in half and toast lightly in a pan with butter. Use a spoon to scoop suitable-sized pieces of cooked sweet potato for the filling and heat up in the oven. First, put mayo on the bottom piece of the bun, then add sweet potato relish, and finish with the roast sweet potato and lettuce. Add some may onto the top piece of the bun, assemble the burger, and serve!

Recipe: Markus Hurskainen