Chop the sweet potato into wedges.
Place in an oven tray and spray lightly with oil.
Season the wedges generously with black pepper and a little salt, toss in the pan and place in a pre-heated oven at gas mark 6.
These will take a total of 45 minutes and should be turned after half an hour.
Whilst the wedges are cooking prepare the burgers.
Slice the spring onions finely and place in the bowl along with the garlic, crushed.
Add in the paprika and cayenne and stir so the flavours are combined.
Finely add the turkey mince.
Mix the spring onions and seasoning together in the bowl by hand until the flavours are evenly distributed and the mince has broken down.
Separate the mixture into 8 balls.
In your hands turn the balls into round flat patties and place on a sheet of baking paper.
Once you have 8 burgers all even in size, cover and place in the fridge until the sweet potatoes only have 10mins of cooking remaining.
In the last 10mins of the sweet potatoes cooking time place a griddle pan over a high heat. (If your pan isn’t non-stick spray a little oil over its surface.)
Once the pan is really hot place the burgers directly into the pan.
Leave them where they fall and cook for 5mins on high until a crust has formed.
Turn the heat down and let the burgers cook until you can see the turkey mince cooked halfway up the depth of the pattie.
Once the underside has cooked, flip the burgers over and turn the heat back up high.
To ensure a good char on this side press them into the griddles grooves.
Cook on high for a further 5 mins until the burgers are cooked through.
Serve alongside the potato wedges while still piping hot.