Have you ever tried putting roasted sweet potato on your sandwich? I feel like this sandwich was such a game-changer for me that I had to post it to the blog. At first I thought it wouldn’t warrant a post because it’s just a sandwich, but it was so good that I want to document the specifics. Ever since making this sandwich, I can’t stop thinking of all the other combinations that I could try.
In case you are curious to try it out, this one is a definite winner, so I highly recommend this exact mix. I even gave half of it to my husband, since even though he claims to like everything I ever make (outside of anything with mung beans), I can tell by his reaction if I have made something that is actually delicious.
Let me know if you try this bad boy out or if you have any combinations you would recommend! I truly would love to know.
- 1 large purple sweet potato*
- 2 tablespoons of Spicy Green Chile Guacamole** from Hope Foods
- 2 slices, bread of juice (gluten-free optional)
- Handful of arugula
- 1 heirloom tomato, or regular tomato (whatever you like for sandwiches — I prefer a big juicy heirloom)
- A few slices of red inion
- 1 teaspoon of vegan mayo (or more if you prefer)
- A pinch of freshly ground black pepper
- Preheat oven to 400°F / 200°C
- Wash your sweet potatoes and slice them lengthwise, in pieces that are about a 1/2 inch thick. You can also cut them in rounds, which might be easier, but you’ll end up having smaller slices to arrange on the sandwich. So you might want to decide based on the size of the bread you are using. I kept the skin on mine for the extra nutrients, but that is your preference.
- Place on a wire rack or baking tray and bake for about 20-25 minutes, until tender. You can coat them in some coconut oil prior to baking if you like, but I prefer to cook mine oil-free. Placing them directly on a baking rack makes this much easier. I also did not add salt or additional seasonings because the other ingredients in the sandwich provided that extra kick, especially the spicy guacamole. If you are using a plain guacamole, adding some spice to the sweet potato might be really delicious!
- Prepare your sandwich. I lightly toasted my bread then put the vegan mayo on the bottom with some freshly ground black pepper, then red onion, tomato and arugula. Spread the top of the bread generously with the guacamole. (I personally feel the order matters, but you may disagree!)
- Once the sweet potatoes are done, remove from the oven and allow them to cool down for a few minutes. I put the slices on a clean towel to get them off the hot pan. Once they have cooled a bit, add them to your sandwich and smash it all together.
- Enjoy, and don’t forget your napkin!
*If you can’t find purple sweet potatoes, a standard sweet potato (the kind with the orange flesh) will do. I wouldn’t recommend using a Japanese or white variety since those tend to be a bit harder once baked.
**You could also use homemade guacamole of course, but if you are looking for something super quick, the perfect balance of spice in the Hope Foods guacamole is what really made this sandwich special to me, especially combined with the sweet potato.