- Heat oil in a large skillet over medium heat.
- Arrange sweet potato slices in a single layer.
- Cook for 4–5 minutes per side, until golden brown and fork-tender.
- Cover with a lid for 1–2 minutes if needed to soften the centers.
- Transfer to a plate and set aside.
- In a bowl, combine ground chicken, salt, pepper and teriyaki sauce.
- Divide into equal portions and roll into balls.
- Heat the same skillet over medium-high heat and lightly oil if needed.
- Place the chicken balls in the skillet and immediately press down firmly with a spatula to form thin patties.
Cook for 3–4 minutes on the first side until browned. - Flip and cook an additional 3–4 minutes, or until the internal temperature reaches 165°F.
- Place one sweet potato round on a plate.
- Top with lettuce, a chicken patty, additional teriyaki sauce if desired, and optional onion and tomato.
- Finish with another sweet potato round or serve open-faced.
Recipe created in partnership with Chloe Trca at @chloetrca.
