Sweet Potato Sandwich Recipes

SWEET POTATO SANDWICH

Sweet Potato Sandwich image

Delicious summer lunch. This is how I first made it, but other fillers could include baby spinach leaves, tomato, avocado, sprouts, bacon crumbles, etc. The recipe is very flexible and approximate, assemble to your sandwich preferences.

Provided by Sweet Chef

Categories Lunch/Snacks

Time 15m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 8

Ingredients

1 pocketless pita (I use Konto's brand)
1 small sweet potato
1 small red onion, thinly sliced
lettuce
1 tablespoon plain Greek yogurt or 1 tablespoon mayonnaise
1 teaspoon honey mustard
poppy seed
black pepper

Steps:

Microwave sweet potato until cooked, approximately 3 minutes on high; peel and slice. Microwave time will depend on size of potato.
Mix yogurt, mustard, and a sprinkling of poppyseeds together.
Warm pita in oven just until soft (about a couple minutes), lay flat and spread poppyseed dressing.
Top one half of the pita with lettuce, onion, and sweet potato slices.
Add black pepper to taste, fold over pita, and enjoy.

Nutrition Facts : Calories 315.1, Fat 1.4, SaturatedFat 0.2, Sodium 440.9, Carbohydrate 67.6, Fiber 6.5, Sugar 10.1, Protein 8.3

CRISPY SWEET POTATO CEMITAS

Crispy Sweet Potato Cemitas image

A cemita is a Mexican sandwich that hails from Puebla, Mexico. A popular street-food, its name comes from the specific type of soft, sesame-flecked roll that encases a wide variety of fillings. This vegetarian version has you bake slices of panko-coated sweet potato until golden and crisp, then sandwich them in a toasted bun (with plenty of fresh and flavorful fixings inbetween).

Provided by Lauryn Tyrell

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 55m

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 cup sour cream
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
Kosher salt and freshly ground pepper
1 pound sweet potatoes, scrubbed and sliced into 1/4-inch rounds
1 1/4 cups panko breadcrumbs
1/2 red onion, sliced (1 cup)
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
2 cups shredded green cabbage (from 1/2 head)
1 can (15 ounces) vegetarian refried beans, warmed
Toasted hamburger buns or toasted brioche buns and pickled vegetables, for serving

Steps:

Preheat oven to 425°F. Drizzle a rimmed baking sheet with oil. Whisk together sour cream and chipotle and sauce; season with salt. Transfer 2/3 cup mixture to another bowl; set aside. Toss sweet potatoes with remaining mixture.
In a shallow dish, toss panko with oil; season to taste. Coat both sides of potatoes in panko, pressing to adhere; transfer to baking sheet. Roast, flipping once, until golden and crisp, 30 to 35 minutes.
Toss onion with lime zest and juice. Let stand 10 minutes, then stir in cabbage; season to taste. Spread beans over bottoms of buns. Top with cabbage and sweet-potato rounds. Spread reserved sour-cream mixture over top halves of buns; serve with pickles.

SWEET POTATO BISCUITS

Sweet Potato Biscuits image

This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.

Provided by POOTER301

Categories Bread Quick Bread Recipes Biscuits

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g

TURKEY AND SWEET POTATO SANDWICH

Turkey and Sweet Potato Sandwich image

Categories Sandwich turkey No-Cook Low Fat Quick & Easy Cranberry Sweet Potato/Yam Fall Self

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 cup bottled turkey gravy
1 large (8 oz) sweet potato
4 sourdough rolls
4 tsp dried sage
1 lb thickly sliced deli-style roasted turkey breast, torn or cut in 2-inch pieces (or Thanksgiving turkey leftovers)
1 cup whole- or crushed-berry cranberry sauce (not jellied)

Steps:

Heat gravy in a small saucepan until hot, about 2 minutes. Cut sweet potato across into thin 1/4-inch slices. Place slices on a plate, sprinkle with 1 tbsp water, cover loosely with plastic wrap and microwave 6 to 7 minutes or until very soft. Split rolls in half and pour 2 tbsp gravy on each half and sprinkle sage on top. Divide turkey into 4 equal portions and place on the bottom half of rolls. Top with sweet potato slices. Spread cranberry sauce over the top half of rolls and close the sandwiches. Add salt and pepper to taste and serve.

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