Sweet & Savory Open-Faced Sliders

MAKES: 9 sliders | PREP TIME: 30 minutes | COOK TIME: 10 minutes


1 sweet potato, about 2 inches (5 cm) in diameter

4 tablespoons coconut oil, melted, divided

¼ cup (60 ml) Maple Mayo (see here)

1 pound (455 grams) ground beef

¼ yellow onion, minced

1 clove garlic, minced

½ teaspoon coarse sea salt

¼ teaspoon freshly ground black pepper

9 slices prosciutto (5 ounces/140 grams)

1 pear, cored and diced


  1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil.
  2. Cut the sweet potato into 9 rounds ½ inch (12 mm) thick.
  3. In a large bowl, coat the sweet potato rounds in 2 tablespoons of the coconut oil.
  4. Place the sweet potato rounds on the prepared baking sheet. Bake the rounds for 30 minutes. While the sweet potatoes are baking, make the maple mayo and place in the refrigerator to chill.
  5. Preheat the grill to medium heat.
  6. In a large bowl, mix together the ground beef, onion, garlic, salt, and pepper. Create 9 small patties and press your thumb into the middle of each patty to create a dimple. (This will keep the patties from puffing up in the middle while cooking.)
  7. Place the patties on the grill grate and grill, covered, for about 4 minutes per side. Let rest after cooking.
  8. While the patties are cooking, heat a skillet over medium heat. Add the prosciutto to the hot pan one slice at a time and cook for only 5 seconds per side, just to slightly cook the prosciutto.
  9. In the same hot pan, add the remaining 2 tablespoons of coconut oil and the diced pear. Cook until slightly browned.
  10. Stack the sliders in this order: sweet potato round, burger patty, 1 teaspoon maple mayo, slice of prosciutto, and 1 teaspoon of diced pear on top.