Begin by peeling and cutting fresh sweet potatoes into 1-inch cubes, weighing approximately 350g. Heat ½ tablespoon of olive oil over medium heat in a non-stick pan. Once the oil shimmers, add sweet potato cubes and 2½ teaspoons of cajun spice mix. Sauté for 10-12 minutes until browned but slightly firm.

Remove the sweet potato from heat to cool. Gather other ingredients: one drained can of chickpeas, a finely grated garlic clove, chopped scallions, cilantro, tomato purée mixed with miso paste, and cayenne pepper. In a blender, combine cooled sweet potato and remaining ingredients; pulse until mixed yet retaining texture.

Transfer sweet potato mixture to a bowl and form into 4 patties, pressing firmly to help maintain shape.

In the same pan, heat 1 tablespoon of olive oil over medium heat. Place patties in the pan and fry for 2-3 minutes on each side until golden brown. Add more olive oil if necessary for the second side.

Once browned, remove patties and let them rest. Toast burger buns and assemble the sweet potato burgers. Serve immediately with condiments of choice.