Your whole food, plant-based life.

Raw Food Sweet Potato Mushroom Sliders

If you don’t have a dehydrator, it might be time to get one because this raw food recipe for “sliders” is worth buying one for!



Before I started eating a diet of mostly raw, vegan food, one of my favorite treats used to be sliders. You know, the mini-burgers that you just pop in your mouth. The best were from a local gourmet restaurant and were basted with a compound butter (a butter with flavor) that was made with a red wine. They were insanely flavorful but extremely unhealthy.

Now that meat (and butter, for that matter) are off the menu, I threw together these little “sliders” made from mushrooms and sweet potato. The flavor is exciting, and the nutritional stats – off the charts.

Made from mushrooms and sweet potatoes with a binder of pumpkin seed flour, all I can say is that I was eating them way before they came out of the dehydrator. They are easy to throw together and can be dehydrated in an afternoon. Best of all, they can be frozen and thrown in the dehydrator to warm up later.



Grind 1 cup of pumpkin seeds in the food processor to make 1 1/4 cups pumpkin seed flour. It doesn’t take long, just stop before you get pumpkin seed butter!



I used a combination of white and portabello mushrooms. To remove dirt from your mushrooms, you can give them a very quick rinse. Just be careful not to let them soak as they will absorb water. They will chop better in the food processor if you use small batches.



The mixture will be wet but don’t worry. Just drop a mound onto the non-stick sheet (these are the new silicone sheets) and spread it into a 3-inch circle. You will dehydrate these for 1 1/2 hour on a non-stick sheet then transfer (don’t flip) them to a mesh sheet to finish the dehydration.


Sweet Potato Mushroom Sliders



  • 1 large clove garlic
  • 1 medium sweet potato
  • 16 oz mushrooms, finely chopped
  • 1/2 red onion, chopped (approx 1 cup)
  • 1 cup pumpkin seeds ground into flour
  • 1/4 cup nama shoyu
  • 1 tablespoon dried sage
  • 1 tablespoon rosemary (fresh, chopped fine)
  • Cracked Pepper

For Serving:

  • 1 Avocado
  • Sprouts
  • 1 Tomato
  1. With food processor running, drop in clove of garlic and let run until the clove is finely chopped.
  2. Add peeled sweet potato that you have cut into larger chunks. Process until finely chopped. Remove mixture to bowl.
  3. Chop (individually in food processor) the mushrooms, and onions. Place in bowl with sweet potato garlic mixture.
  4. Add remaining ingredients and stir until well blended.
  5. Drop in mounds on non-stick dehydrator sheet. Spread to 3″ circle.
  6. Dehydrate at 145 for 1 hour, turn down heat and continue to dehydrate for another 3-4 hours, removing to mesh screens part way through. You want to make sure these are still moist! Do not dehydrate to dry. Serve with avocado, tomato and sprouts.
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  1. Nina wrote on November 28, 2014

    Can’t wait to make these amazingly EASY delish sliders, great for a beginner raw food preparer

  2. Anna wrote on June 7, 2014

    Hi, I am loving your book and website. I want to try this recipe and noted that my pumpkin seeds are raw hull-less do you prefer to buy yours with hull or without? Will it make flour the way it should with the hull-less (I will soak and dehydrate first)? I mainly want to know for further purchasing. The soaking of seeds and nuts and dehydrating before I even start recipe has me kind of flustered as I am a newbee to Raw Uncooking! I love your photography-so encouraging and beautiful!

    • Susan wrote on June 16, 2014

      Hi, Anna, I use the pumpkin seeds without the hulls. They are green. Cheers!

  3. Marianne wrote on February 18, 2014

    I made these with my new food dehydrator. I am very new to raw foods and so far I love all the new flavors and way to do things. They came out FANTASTIC! I also made a Focaccia raw bread (recipe I found in a book) in the dehydrator and cut it into circles so I have little round raw sliders sandwiches that I added toppings to. I LOVE them. This will be in my regular rotation of foods I make. I love it that they also freeze well as I cook for myself and need to manage my food. I HIGHLY RECOMMEND this recipe. Well Done RAWMAZING!

    • Susan wrote on February 19, 2014

      Marianne, I am so glad you liked them! :-)

  4. Hennahead wrote on February 3, 2014

    Hi, I have all my ingredients and wonder if I could use parchment paper for these in the dehydrator instead of the nonstick sheets or could I wrap plastic around the trays and dry the sliders on that. I purchased my dehydrator about a month ago and I love it so I’m trying out new recipes. Thanks. And, I love your recipes and pictures!!! 😀

  5. Clau wrote on August 8, 2013

    This looks INCREDIBLE. Genius!

  6. Cendrine wrote on July 19, 2013

    I have just put my sliders in the dehydrator, and omg, just the little taste from the bowl is absolutely heavenly! I just know I’m going to love these! And I’m pretty sure my reluctant raw converters are going to love them too! Thanks so much for making your recipes available!

  7. Marta wrote on June 16, 2013

    I am absolutely stoked to make this dish, however, I do not have a dehydrator. Would the oven be a good alternative? If so, what is the recommended temperature in order for the dish to preserve its “raw”?

    Thanks! :-)

    • Susan wrote on June 16, 2013

      You could try making them in an oven but because this is a raw site, I do not test the recipes in the oven. You will have to experiment. As to keeping it raw…extremely difficult in an oven. Unless you have a special one that won’t let the food temp get above 115.

  8. Stacey wrote on June 8, 2013

    This recipe could be the mascot for Rawmazing! It is simple and delicious. If you don’t have a dehydrator, this recipe is worth getting one for. YUM! Thank you!

  9. Nicole wrote on May 20, 2013

    Tried this recipe yesterday……absolutely delish! Thank you for sharing.

  10. TeaCup wrote on December 22, 2012

    Made these as a Thanksgiving app and they were a _tremendous_ hit. I did make them vegan-ish and raw-ish… I bought an assortment of gourmet mushrooms at the farmers market. Wasn’t sure how they would taste raw but knew from experience that they were life-changing when sauteed in butter. So I did that, briefly. About to make them again for christmas dinner, will again do gourmet mushrooms and try for all raw this time….


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