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
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!


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!