Monday, January 5, 2009

Roasted Sweet Potato Sandwich

One of the most delightful cafe sandwiches that I have ever had was at Ula Cafe in Jamaica Plain, MA. It was an unusual combination -- a sweet potato, avocado, and sprouts...etc, etc, sandwich. I can't afford eating their $7.95 version with any regularity so I decided to try to recreate it at home. You can buy turkey as a back up and use the sweet potatoes for an array of other dishes if the final version doesn't suit you. Me -- I'm planning on having it for lunch every day this week. So much for perishable ingredients!



Roasted Sweet Potato Wedges
Cut 5 sweet potatoes (I made these all at once to freeze and use in other dishes) into wedges or thick slices.
Preheat oven to 400°F.
Mix sweet potatoes with about 2-3 Tbl olive oil, salt and pepper.
Place on a baking sheet and bake for 20 minutes, turning once until tender, but not mushy.

Assemble Sandwich:
1 avocado, sliced
1 red onion, sliced
1 Tomato, sliced
sprouts
4 slices Provolone cheese (or Monterey Jack)
2 Tbl Tahini 
8 slices Semolina bread (sourdough or a hearty italian bread works well, too)

Spread each bread slice with about 1 tsp of Tahini. Then layer the sprouts, tomato, onion, cheese, avocado and sweet potato on 4 of the bread slices. Place the other slice of Tahini bread on top.  Enjoy!


3 comments:

Jennifer said...

Hey, great blog! Do you peel your sweet potatoes before or after roasting (or not at all)?

Kate M said...

Hi Jennifer, thanks for reading my blog! I did peel the sweet potatoes before roasting. Then tossed with the olive oil, salt, and pepper.

Kevin said...

I like the sound of this sandwich!