This recipe calls for 1 medium size sweet potato. Place the sweet potato chunks in a small pot with enough water to cover. Too much water will take longer. You do not need to peel the sweet potato as it is much easier to do so once its cooked, just be sure to wash thoroughly before cooking. Cook for approximately 15-18 minutes (see picture in post for reference)

This method takes twice as long as method no.1. The benefit is that, this can be done ahead of time. Should you know you will be making this recipe, plan ahead and bake an extra sweet potato. Wrap a medium size sweet potato in foil and bake at 375F degrees for approximately 45 minutes.

For this recipe you can either use canned or jarred chickpeas or cook your own. I own a pressure cooker so it is very easy to just cook my own, plus they taste better. Soak the chickpeas overnight in warm water. Rinse the chickpeas thoroughly and place in a pressure cooker with twice the amount of water. Add a pinch of salt and pepper and 1 bay leaf. Cover tightly and cook for about 20 minutes. Remove the bay leaf, drain and rinse. Store in mason jars and keep in the refrigerator (see picture in post for reference.

Pre-head oven to 400F degrees.

Prepare a baking sheet with parchment paper and spray or brush with coconut oil.

Add all the ingredients to a food processor or blender cup. Blend until all the ingredients has combined (if needed, adjust thickness with a liquid base, water, more hot sauce or oil).

With a large serving spoon, scoop up an amount of the pureed mixture to make 1 burger (the size and thickness is a personal preference) and drop onto the (lined and sprayed) baking sheet. With the back of the spoon, push down the puree to shape into a burger. There should be enough to make 4 burgers.

Bake for a total of 40 minutes carefully flipping the veggie burgers half way through with a flexible spatula.

Serve hot in a bun with your choice of toppings.