BBQ Sweet Potato Noodle Bun with Smoked Mozzarella
Try this BBQ Sweet Potato Noodle Bun with Smoked Mozzarella recipe.
Try this BBQ Sweet Potato Noodle Bun with Smoked Mozzarella recipe.
- salt and pepper to taste
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1 pinch dried oregano
- 1/4 teaspoon chili powder
- 1 tablespoons olive oil
- 1 teaspoon extra virgin olive oil
- for the buns:
- 2 medium eggs beaten
- 1 large sweet potato peeled, blade d
- 4 tablespoons barbecue sauce (tessemae’s matty’s bbq sauce)
- 1/2 cup grated smoked mozzarella cheese (or mix 1/2 cup re
- 4 quartered black olives
- 4 avocado slices
- for the black bean mixture:
- 1/4 cup defrosted frozen corn
- 1/4 cup canned black beans rinsed
- 1 small roma tomato seeded and diced
- 1 pinch ground cumin
- Carbohydrate 13.2709204166667 g
- Cholesterol 93.06 mg
- Fat 4.80076416375699 g
- Fiber 2.83611248409748 g
- Protein 4.92789458333333 g
- Saturated Fat 1.05720456209823 g
- Serving Size 1 1 bun (105g)
- Sodium 75.2462265624418 mg
- Sugar 10.4348079325692 g
- Trans Fat 0.473694104087872 g
- Calories 114 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Heat the oil in a large nonstick skillet over medium heat and coat with cooking spray. Flick water into the skillet and if it sizzles, it’s ready. Add in the sweet potato noodles and season with salt, pepper, and garlic powder. Cover and cook, uncovering to toss occasionally, for 5-7 minutes or until noodles are softened and lightly browned.
- Transfer the cooked sweet potato noodles in a medium bowl, allow to cool for 1-2 minutes, then add in the eggs. Toss to coat.
- Fill four 6-ounce ramekins halfway with the noodles. Cover each with a piece of foil or parchment paper and push it so that it’s directly touching the noodles. Place a can or similar heavy item over the foil and press firmly to compress. Refrigerate at least 15 minutes so that the noodles set.
- While the buns set in the refrigerator, prepare the black bean mixture. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the corn, black beans, tomato, chili powder, cumin, oregano and cook for 5 minutes or until everything is heated through and onions soften. Set the mixture aside in a plate or bowl.
- When noodles have set, heat 1 tablespoon of olive oil in the same skillet used to cook the bean mixture. Once the oil is shimmering, add in all of the buns, flipping each ramekin over the skillet and patting the bottom until the bun falls out.
- Cook for 5 minutes or until noodles set, being sure to push in any stray noodles. Then, carefully flip and cook another 5 minutes or until the bun is completely set and browned, flattening with the back of the spatula.
- While buns cook, line a small baking sheet with parchment paper. Once the buns are done, transfer them to a baking sheet and spread at least two inches apart. Smear each bun with about 1 tablespoon of the barbecue sauce. Top with black bean mixture and then top with about 2 tablespoons of cheese per bun. Place in the oven and let cook for 5 minutes or until cheese melts.
- Immediately garnish with olives and serve with an avocado slice.
Crisp edges give way to a tender, noodle-bound interior that holds its own against smoky barbecue sauce and melted cheese. Transforming root vegetables into structural sandwich rounds requires careful moisture management and structural compression.
Structuring and Setting the Buns Ahead
Refrigerating the compressed noodle cakes for at least fifteen minutes in their ramekins allows the egg proteins to firm up around the starches, preventing the rounds from falling apart when inverted into the hot skillet. Preparing these disks in advance works well; store them unbaked and tightly wrapped in the refrigerator for up to twenty-four hours before pan-frying. Freezing cooked buns is not recommended because thawed sweet potato noodles lose their structural integrity and release excess water.
Equipment Workarounds for Ramekins
Six-ounce ramekins shape the individual portions cleanly, but small metal tart pans or even heavy-duty muffin tins function effectively if standard ramekins are unavailable. Pressing down on the foil-covered noodles with a heavy canned good ensures tight packing so that stray strands do not burn during the initial five-minute sear at medium-high heat. Transferring the finished rounds to a 400 degree Fahrenheit oven for five minutes melts the smoked mozzarella evenly without scorching the bottom crust.
