Sweet Potato and Avocado Sandwich

Submitted by Linorama

"A surprising but delightful flavor combination - try it! As with most sandwiches, it's wide open for interpretation; this is the way we like it. I hope you do too! (Baking time is not included in prep time.)"

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 2

ingredients

• 2 tablespoons honey mustard
• 1 tablespoon mayonnaise
• 1⁄4 teaspoon poppy seed (optional)
• 4 slices whole wheat bread
• 1 sweet potato, baked, cooled, peeled, and thickly sliced
• 1⁄4 small red onion, thinly sliced
• 1⁄2 avocado, sliced
• 1 small tomatoes, sliced
• 1⁄2 cup alfalfa sprout

directions

1. Combine honey mustard, mayo and poppy seeds; spread onto all bread slices.
2. Top 2 pieces of bread with sweet potato, red onion, avocado, tomato and alfalfa sprouts; top with remaining bread.
3. Secure each sandwich with 2 wooden picks and cut in half to serve.

Reviews

[Sweet Chef]

Delicious! I really enjoyed this sandwich. I added in some lettuce, seasoned the sweet potato slices with black pepper, and used flatbread folded over instead of sandwich bread. Didn't use tomato or alfalfa sprouts b/c I didn't have them on hand. I woud imagine baby spinach leaves would be good, too. Great summer lunch, will make again. Thanks for sharing.

 

[Crimsomcherry]

this sammy was great! The taste combination was soo good and sweet, I just loved it! I added some of those soy bacon bits and it was sooo delicious! Thanx for this recipe :)

 

[everydaychef]

What an amazingly different sandwich! My avocado was pretty ripe I was able to spread it on the bread. The dressing was sensational and I will be using in other sandwiches such as ham or sausage. But full marks for the sweet potato and avocado combo!

 

[TexasHurricane]

Wow - I would have never though to put this combination of ingredients together, but it sure was good! I made homemade fat-free honey mustard, which contained mayonnaise, and therefore skipped the extra mayo. I made mine on a wrap but kept all the other ingredients the same. I baked my sweet potato the night before and put it in the refrigerator until I was ready to use it, which was nice because then all of my ingredients were the same temperature. This was so nice and creamy - it tasted so indulgent! Thanks Linorama!