Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 cup sour cream
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
Kosher salt and freshly ground pepper
1 pound sweet potatoes, scrubbed and sliced into 1/4-inch rounds
1 1/4 cups panko breadcrumbs
1/2 red onion, sliced (1 cup)
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
2 cups shredded green cabbage (from 1/2 head)
1 can (15 ounces) vegetarian refried beans, warmed
Toasted hamburger buns or toasted brioche buns and pickled vegetables, for serving
Preparation
Preheat oven to 425°F. Drizzle a rimmed baking sheet with oil. Whisk together sour cream and chipotle and sauce; season with salt. Transfer 2/3 cup mixture to another bowl; set aside. Toss sweet potatoes with remaining mixture.
In a shallow dish, toss panko with oil; season to taste. Coat both sides of potatoes in panko, pressing to adhere; transfer to baking sheet. Roast, flipping once, until golden and crisp, 30 to 35 minutes.
Toss onion with lime zest and juice. Let stand 10 minutes, then stir in cabbage; season to taste. Spread beans over bottoms of buns. Top with cabbage and sweet-potato rounds. Spread reserved sour-cream mixture over top halves of buns; serve with pickles.
