For Sweet Tomato Dip:

1 can (8 ounces) crushed pineapple
1/4 cup ketchup

For Tangy Peach Dip:

1 can (15 ounces) peaches in juice, drained
2 teaspoons mustard, yellow or brown
2 teaspoons honey

For Apricot Mayonnaise:

1 can (8 ounces) apricot halves, in light syrup
2 tablespoons mayonnaise, light or regular
1 teaspoon honey
1/8 teaspoon vanilla extract

For the Burgers:

1 can (15 ounces) sweet potatoes (or yams) in syrup, drained
1 tablespoon canned tomato paste
1 pound ground turkey or lean beef
spray vegetable oil
1 roll (7.5 ounces) refrigerated, lower-fat buttermilk biscuits, baked to package directions

To make any dip or mayonnaise: Purée the canned ingredients in a food processor, blender or immersion blender and mix in remaining ingredients; set aside.

To make burgers: Mash sweet potatoes and tomato paste in mixing bowl with a fork. Mix in the ground turkey or beef until thoroughly blended. Portion in 1/4-cup portions and form into 1/4- to 1/2-inch thick burgers, about 3-inches across.

Heat a heavy skillet over medium-high heat and spray with oil. Cook burgers covered until no longer pink inside, about 4 minutes per side. The internal temperature of the patties should be 160°F.

To serve: Split biscuits horizontally and make sandwiches with burgers.

Serve dips or mayo for dipping.

Submitted by: Canned Food Fan