Spicy sweet potato sandwich plated
All the flavors “pop” in this perfectly seasoned sandwich.
All the flavors “pop” in this perfectly seasoned sandwich.
Spicy sweet potato sandwich plated
  • 1 large sweet potato baked, peeled and cut into slices, about 12 ounces
  • 1/2 teaspoon ground cumin
  • 1/2 cup grated fresh beet
  • 1/2 red onion thinly sliced
  • 2 tablespoons seasoned rice vinegar
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha chili sauce more or less to taste
  • Sea salt and fresh pepper
  • 4 ounce block feta cheese cut into slices
  • 1 bunch fresh cilantro
  • 2 pieces bulky rolls split or 4sliced fresh bread
  1. Bake the sweet potato and allow to cool before peeling. Slice the potato into “planks” to fit the roll or bread. Season the slices with ground cumin, sea salt and fresh pepper. Set aside.
    Spicy Sweet potato sandwich ingredients
  2. In a small bowl, combine the grated beets, red onion, and rice vinegar. Season with sea salt and fresh pepper and set aside.
    Grating beets
  3. In another small bowl, combine the mayonnaise with the Sriracha chili sauce. Taste as you mix the chili sauce.
  4. Slice the feta into “plank” slices to fit the rolls or bread. Set aside.
To assemble the sandwiches:
  1. Pour off the juices from the pickled beet and onion mixture. Toast the roll or bread. Spread each side with the spicy mayonnaise.
    Spicy Sweet Potato Sandwich spreading hot mayo
  2. Arrange the feta slices on the bottom, add the sweet potato slices.
    feta & sweet potato layers
  3. Pile the beet mixture on top, then mound the herbs over this.
    adding beets & cilantro
  4. Add the top layer of bread and cut in half. Serve with plenty of napkins. Makes 2 sandwiches.
Recipe Notes

Nutritional analysis per sandwich (varies): 622 calories, 16 grams protein, 60 grams carbohydrates, 36 grams fat, 956 mg. sodium, 9 grams fiber.

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