Ingredients
4 applewood-smoked bacon strips, finely chopped1 pound ground turkey1/2 cup panko bread crumbs2 large eggs1/2 cup grated Parmesan cheese4 tablespoons chopped fresh cilantro1 teaspoon dried basil1/2 teaspoon ground cumin1 tablespoon soy sauce2 large sweet potatoesShredded Colby-Monterey Jack cheeseHoney Dijon mustard
Preparation
In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons drippings. Set skillet aside. Combine bacon with next 8 ingredients until well mixed; cover and refrigerate at least 30 minutes.
Preheat oven to 425°. Cut sweet potatoes into 20 slices about 1/2 in. thick. Place slices on an ungreased baking sheet; bake until sweet potatoes are tender but not mushy, 30-35 minutes. Remove slices; cool on a wire rack.
Heat skillet with reserved drippings over medium-high heat. Shape turkey mixture into slider-sized patties. Cook sliders in batches, 3-4 minutes on each side, taking care not to crowd skillet. Add a pinch of shredded cheddar after flipping each slider the first time. Cook until a thermometer reads 165° and juices run clear.
To serve, place each slider on a sweet potato slice; dab with honey Dijon mustard. Cover with a second sweet potato slice. Pierce with toothpick.
