Sweet Potato Burger

INGREDIENTS

For the burgers:
1 medium sweet potato
1/2 cup dry millet
1/2 cup rolled oats
2 tablespoons fresh cilantro
1 1/2 teaspoons garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
15-ounce can black beans, rinsed and drained
1 cup corn
2 tablespoons olive oil
8 whole wheat hamburger buns

For the cream sauce:
1 ripe avocado
3 ounces nonfat plain Greek yogurt
1 teaspoon fresh lime juice
1/4 teaspoon salt
1 Roma tomato, diced

DIRECTIONS

• Preheat oven to 400°F. Bake the sweet potato for 50-60 minutes or until soft.
• While the sweet potato is baking, cook the millet until soft, about 20-30 minutes.
• Once the sweet potato is baked and cooled, combine sweet potato, oats, one cup of black beans, cilantro, garlic powder, cumin, salt, pepper, and 1 tablespoon oil in a food processor. Mix until smooth.
• In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet. 
• Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonfuls of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch-diameter patties. Brown both sides of each burger. 
• While the patties are cooking, mash the avocado with a fork. Mix in the Greek yogurt, lime juice, and salt. Stir in the tomatoes, and set aside. 
• Serve on a bun with a dollop of avocado cream sauce.