Bison Bacon Sweet Potato Sliders

Bison Bacon Sweet Potato Sliders

It’s a mouthful isn’t it?  Not just the tittle but these amazing little stacks of goodness.

sweet1 Funny but a year ago you wouldn’t catch me eating bacon or bison but now I’m loving the combo of the two.  Especially when paired with one of my favorite vegetables.   Sweet potato! sweet4

We seriously can’t get enough of these sliders in our house lately and while they make for a great meal, would also be a super cute appetizer at your next summer get together.  Oh and of course, they’re Paleo friendly so if you’re joining me in the Paleo Challenge these will work!

Bison Bacon Sweet Potato Sliders

Bison Bacon Sweet Potato Sliders


  • 2 large Sweet Potatoes
  • 1 tbsp. coconut oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. fresh ground pepper
  • 1 lb. grass-fed Bison or grass-fed beef
  • 1 tsp. sea salt
  • 1/2 tsp. ground pepper
  • 1 tsp. All purpose seasoning
  • 1 lb. nitrate free, uncured bacon (I like Applegate Farms)
  • Quick Guacamole (1 avocado, juice from 1/2 lime, 1/2 tsp. sea salt, 1 tsp. cumin, 1/4 tsp. chili powder, 1/4 tsp. pepper)


    For the Bacon:
  1. Pre-heat oven to 350 and cover a baking sheet with a cooling rack or foil.
  2. Place bacon onto cooling rack or foil and bake for 15 min. or until cooked well.
  3. Remove from the oven and set aside.
  4. For the Sweet Potatoes:
  5. While bacon is cooking, wash and peel potatoes.
  6. Cut into fairly thick (1/4 or so) slices trying to make them as close to the same size as possible.
  7. Place into a bowl and add in melted coconut oil.
  8. Toss with the oil, sea salt and pinch of pepper.
  9. Lay out evenly onto a baking sheet.
  10. Once bacon is done, increase temperature to 375 degrees.
  11. Cook potatoes, flipping once for 25-30 minutes or until lightly golden and slightly crisped.
  12. Set aside
  13. For the Burgers
  14. Mix Bison and seasonings in a medium bowl.
  15. Form into palm size patties. Use the size of your potatoes to judge how big your burgers should be.
  16. Heat a grill or grill pan to medium.
  17. Grill burgers about 4-5 minutes per side or until they've reached your desired doneness.
  18. Assemble your burgers!
  19. Layer a sweet potato with a burger patty, top with a slice of bacon cut in half, then a spoonful of quick Guacamole and finally a second potato slice.
  20. Serve and enjoy!


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  1. I LOVE the idea of using sweet potatoes as a “bun!” I’ll have to try that the next time that I make veggie burgers!

  2. you are genius! you know i will be making these! YUM!

  3. These look incredible! It’s been awhile since I’ve had bison. Might need to pick some up this weekend and recreate… yum!

  4. Oh my goodness these look amazing. I can’t wait to make them. Thank you!!

  5. These look delicious! I’ve pinned and added to my meal plan! I’m so glad I have all of the ingredients 🙂

  6. I’ve done the eggplant and the portobello mushroom “buns” – So this is definitely happening NEXT 🙂

    • Giselle Schroer says:

      Portobello mushroom buns are so good! Haven’t tried eggplant though. Sounds yummy!

  7. Natalie Wyocff says:

    Made these tonight and they were Awesome!!! They are staying on the menu! 🙂

  8. This are our new favorite go to meal here at my house. Everyone loves them! Thank you so much for sharing

  9. I made these tonight and they were fabulous! We used and knife an fork to eat :0) Even my 90 year old Mother in Law like them!! These were a big hit. Thank you!

    • Giselle Schroer says:

      So glad your whole family enjoyed them! They are always a hit when I make them too 🙂

  10. Jessica says:

    A little late to this post, but I’m wondering if you were actually able to get the sweet potatoes crispy or firm? I am in love with this recipe, it’s delicious! But it is so messy because the sweet potatoes come out so soft…any tips?

    • Giselle Schroer says:

      Hi Jessica, So glad you like this recipe! It’s one of our favorites too 🙂 The trick to getting them a little crispier is to crank up the oven to 400 + for the last 5-10 minutes. You might have to flip halfway through or cook longer but that usually helps crisp them up a bit. Hope that helps 🙂

  11. Becky Lyles says:

    These were AMAZING!!!! When I first saw the recipe I was a little skeptical….it didn’t seem like all the ingredients would meld well together…boy, was I wrong!
    The citrus tang of the guacamole, sweetness of the potato, and the saltines of the bacon…it was a party in my mouth!! Plus, most everything can be prepped the night before if time is short.
    The tip about crisping the sweet potatoes up was really helpful 🙂

    My husband has been eating paleo for a few years (before I met him) and I’m kind of new to the paleo game…these little recipes like this have made me realize paleo is sooo much better then it seemed…and life without the bun isn’t so difficult 🙂
    Both my husband and I LOVED them and it’s been filed away as a keeper for another day 🙂

    • Giselle Schroer says:

      Glad you both enjoyed them! I’ll be making them again this week and they are always a huge hit with the whole family 🙂

  12. Just made this and it was sooo good!

  13. I made these for the family tonight. They were outstanding! Everything took a little longer than expected, but the final product was perfect. I highly recommend this recipe. It was a great way to get my entire family involved in eating paleo/primal–something I’ve been working on.

  14. Made these tonight, they were great! Thanks! Can I share the recipe on my blog?

  15. I just found this recipe and going to give it a try tonight! Do you have any recommendations for a side to go with it?

  16. My bf and I are just in our second week of starting the paleo diet. This meal was delicious. Definitely one of our favorite so far.