Sweet Potato and Black Bean Burgers with Chipotle Aioli

Preheat oven to 400°F (200°C). Toss cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.

While sweet potato is roasting, prepare the chipotle aioli. In a small bowl, combine mayonnaise, minced chipotle peppers, and lime juice. Mix well and set aside.

Once sweet potato is roasted, let it cool slightly. In a large bowl, mash the sweet potato with a fork or potato masher. Leave some chunks for texture.

Add the drained and rinsed black beans, rolled oats, diced red onion, chopped cilantro, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the bowl with the mashed sweet potato.

Mix all ingredients together until well combined. If the mixture is too wet, add more oats, one tablespoon at a time.

Form the mixture into 4 patties. You can use slightly wet hands to prevent sticking.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Carefully place the patties in the skillet and cook for 5-7 minutes per side, or until golden brown and heated through. Alternatively, you can bake the patties on a baking sheet at 375°F (190°C) for 20-25 minutes, flipping halfway through.

Assemble the burgers. Spread chipotle aioli on the top and bottom buns. Place a sweet potato and black bean patty on the bottom bun, top with lettuce and tomato slices. Add the top bun and serve immediately.