Microwave or bake sweet potatoes until tender. Cool and peel.
Place sweet potatoes in a large bowl. Mash with a fork, stir in garlic, cashew butter, chia seeds, salt, pepper and melted coconut oil. Cover and allow to sit at room temperature for 20 minutes; this will allow the chia seeds to thicken the mixture.
Form mixture into four patties (use a large ice cream scoop for best results).
Drizzle half of the olive oil in a large skillet heated over medium high heat. Place patties in hot oil, cover and cook until golden brown. Flip with a metal spatula and cook other side until golden brown.
Transfer to a plate, top with avocado and sliced tomatoes. Drizzle with olive oil and lime juice. Garnish with cilantro, if desired.
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