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Sweet Potato and Avocado Sandwich

Written by Amy Snyder | October 19, 2007

Are you stuck in a deli slices or PB&J rut when it comes to lunchtime sandwiches? Let’s shake it up a bit. After all, it is Friday.

I recently stumbled upon an interesting sandwich recipe on Epicurious.com that uses sweet potato as the main filling. I was intrigued.

After making a few alterations to veganize, I found myself with a healthy and easy-to-prepare lunch. But I was curious—where did this sandwich come from? Sweet potatoes on bread is a combo I’ve never heard of, and I was curious if this is a common meal. I was raised in a family where sweet potatoes were either candied or whipped—that’s it.

After a few minutes of Internet research, I found only the recipe below and one for a sweet potato and pineapple sandwich, but I’m convinced there must be more. Does anyone out there have more info on the use of sweet potatoes in a sandwich? Anyone? 

Sweet Potato and Avocado Sandwich
1 small sweet potato, peeled and cut into 3 slices about 2 inches thick
1 Tbsp. plus 2 tsp. mustard
1 Tbsp. soy mayonnaise (try Vegenaise)
4 slices whole wheat bread
4 red onion slices
1/2 small avocado, peeled, pitted, and sliced
4 tomato slices
Salt and pepper, to taste
1/4 cup shredded vegan Monterey Jack cheese (try Follow Your Heart brand)
1/2 cup finely shredded lettuce

  • Cook the sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices.
  • Whisk together the mustard and soy mayonnaise in a small bowl.
  • Spread the mustard mixture on two of the bread slices. Top each with half of the onion slices, avocado slices, and tomato slices. Sprinkle lightly with the salt and pepper.
  • Add a layer of sweet potato slices and half of the “cheese” and lettuce to each sandwich. Top with the remaining slices of bread.

Makes 2 servings

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