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.


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  1. Nicole wrote on May 20, 2013

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

  2. 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….

  3. Jennifer wrote on December 18, 2012

    My budget will allow for this dehydrator, for now. And I was able to find this one for $109. Thanks Sue!
    Question: As a newbie to raw food, are there additional inserts for the dehydrator (or anything else) I should consider purchasing to assist me in making your recipes? Thanks.

  4. Heather wrote on April 23, 2012

    I am brand new at this raw eating. I’m wondering if you can tell me about storage on most of the recipes you share? Is raw food ok to be frozen? Do you just allow to defrost once taken out of the freezer?
    I ask because I am only making meals for me and my husband and my 7 year old daughter, so feel like we will have lots of leftovers. Can breads and crackers be stored in paper or plastic bags? For how long will the food stay good?
    Thank you for any answers to any questions!!!

    • Susan wrote on April 24, 2012

      Everything is different. Just remember that you are using whole, fresh food, nuts, etc. and store how you would store the individual ingredients. I haven’t frozen many things at this point because I usually will half the recipe if I am not going to eat it all within a few days. I don’t like plastic for storage, I prefer glass. Cheers!

  5. Susan wrote on March 24, 2012

    The food temperature never gets above 115 for that period of time. It is just releasing moisture. So, yes, it is still raw. You can read more about it here: FAQ

  6. Shelly Ready wrote on March 24, 2012

    Thanks for the great website and especially the pictures. I’m new to raw food preparation and a dehydrator is my next investment purchase. My question is this. I thought you couldn’t cook food past 105 degrees for it to be raw and keep all the enzymes. This recipe calls for 145 degrees for an hour. Is it then not considered raw?

  7. roni wrote on February 22, 2012

    I tried these, i used my oven as i dont have a dehydrator. They turned out fab, I did have to leave them in the oven for a whole lot longer then the stated time in this recipe, but the oven did stay cool enough the whole time that i could handle the metal trays with my bare i am guessing the temp didnt go much over 40C, only down side being that the recipe called for more onion then my tummy could handle, but they tasted great!..will be trying them again, less onion this time 😉

  8. Renee wrote on February 12, 2012

    I had an Italian cookbook at one time that said to make ‘sun dried’ tomatoes, put the oven on 200f (usually the lowest setting) and crack the door for overnight(?). has a recipe for making said tomatoes at 200f/100c for 6-12 hours, presumably with the door closed. Do I really want to have the oven on that long? I think if you have a really good oven thermometer and crack the door, you can keep the temperature down if you are trying to go raw. Or, there was a post in the not so distant past about a really good dehydrator for $129. I have some unforseen expenses now, but may very well splurge soon. There are also dehydrators to be found on Craigslist in the $50 range (not as great as the aforementioned). My oven is not consistent with temps, so I don’t think I’ll experiment on keeping it raw. Need dehydrator.


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