Wash and peel 2 large diameter sweet potatoes and slice into discs, approximately 1/2 inch thick.
Place in oven for 25 minutes or until sweet potatoes are soft and golden in color.
Scoop approximately 1 oz of beef mixture into pan. I use a Pampered Chef cookie dough scoop which makes the most perfect 1 oz portion size. Makes it super easy to measure.
Sub the sweet potatoes even more using fresh veggies like eggplant or portobello mushrooms. These options increase the micronutrient value and carbohydrate value if needed. For both, clean and slice mushrooms into thin “buns”.
Lightly spray veggies with olive oil and season with Maldon sea salt flakes, pepper, garlic (and whatever seasonings you like. Place on grill and grill both sides for 2-3 minutes each to soften and place beautiful char marks.