Sweet Potato and Avocado Sandwich


2 large sweet potatoes
1 ripe avocado
1 red onion, sliced
Sprouts or micro-greens
Sliced jack cheese
4 Ciabatta rolls (or favorite sandwich roll)
Honey Dijon Poppyseed dressing (recipe below)


Cut sweet potatoes four times each so that you have four large rounds, leaving the skin on. Bring a sauce pan of water to a boil, add 1 teaspoon salt, then add potato rounds. Bring water back to a boil, reduce heat and cook until potatoes are tender. Drain water from potatoes, then place directly into an ice bath for a few minutes to cool rapidly. Remove rounds from cold water bath and set on a paper towel to dry. (This be done 1 day ahead and kept in fridge). 

Cut sweet potato rounds into 1/2 thick pieces and remove skin. Cut avocado into slices. Cut rolls, but keep them together and place in a warmed oven of 350°F for about 5 minutes. You want the outside to get warm and a bit toasty while keeping the inside soft.

Once bread is warmed, open the roll and spread each side generously with the honey mustard dressing (recipe below). Top the bottom roll with enough cut sweet potato to cover bread.  Follow with cheese, onion, avocado and sprouts. Place top roll on sandwich, cut in half, and serve.

Serves 4.

Honey Dijon Poppyseed Dressing


1/2 cup mayonnaise
2 tablespoon Dijon mustard (smooth, not stone ground)
2 tablespoon honey
1/2 tablespoon fresh lemon juice or apple cider vinegar
1 teaspoon poppyseed


Place all ingredients except poppyseed in blender and process until smooth. Stir in poppyseed. Store dressing in refrigerator.

SOURCE: Chef Mackenzie Fullmer, Second Street Cafe, Watsonville, CA

Print Friendly, PDF & Email