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Sweet Potato and Avocado Sandwiches




Source of Recipe


From: Vegetarian Sandwiches by Paulette Mitchell


Recipe Introduction


Sweet potatoes are a surprise here. Without exception, everyone who tastes this sandwich raves about the delectable combination of tastes. Colorful and flavorful, this sandwich is one of my favorites, especially when accompanied with a juicy Tuscan pepperoncini (see tips).


List of Ingredients




Tahini-Poppy Seed Spread
1 tablespoon tahini (see Tips)
1 tablespoon plain yogurt
2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon poppy seeds

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1 small orange-fleshed sweet potato (about 7 ounces), peeled and cut into 2-inch-thick slices (see Tips)
4 slices whole-wheat bread
Four 1/8-inch-thick red onion slices
1/2 small avocado, peeled, pitted, and cut into 1/4-inch-thick slices
Four 1/4-inch-thick tomato slices
Salt and freshly ground pepper to taste
1/4 cup shredded Monterey jack cheese
Finely shredded lettuce or alfalfa sprouts, as desired


Recipe



ADVANCE PREPARATION: This spread will keep for up to 3 days in a covered container in the refrigerator. The sweet potato can be cooked early the day it is to be served; cover and refrigerate. Assemble the sandwiches just before serving.
TO MAKE THE SPREAD: Whisk all the ingredients together in a small bowl.
Cook the sweet potato slices in salted boiling water until fork-tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool, then cut the slices into six 1/4-inch-thick slices.
Lightly spread the tahini mixture on one side of 2 bread slices. Top each slice with half of the onion, avocado, and tomato slices; sprinkle lightly with salt and pepper. Add a layer of half of the sweet potato slices, cheese, and lettuce or sprouts. Top with the remaining 2 bread slices. Slice the sandwiches in half. Fasten each half with a decorative sandwich pick.
VARIATIONS


Substitute Guacamole for the Tahini Poppy Seed Spread; omit the additional avocado.
Rather than boiling the sweet potato slices, steam them over boiling water in a covered pot for 8 to 10 minutes. Or, cook the whole potato in the microwave: Pierce several holes in the skin of the potato with a fork. Microwave on high for about 8 minutes, or until it is fork-tender, then peel and slice.
A canned sweet potato (not "candied") can be substituted for the fresh sweet potato.