| Disclosure: This recipe was created for Dave’s Killer Bread. See below for more details. |
I was the kid that always put potato chips on her sandwich (and by kid, I mean I did this last week). For me, I wanted the salty crunch in every bite. I think this will always be the case. However, I don’t always have potato chips on hand (or want something a bit healthier) which is where this sweet potato sandwich comes in. Sweet potatoes are the star of this sandwich by tossing them with sambal oelek and then roasting until crisp.Print
- 1 small sweet potato
- 1 tablespoon olive oil
- 1 tablespoon sambal oelek
- 1/4 teaspoon salt
- 1/4 cup greek yogurt
- 1/4 cup feta crumbles
- 3 tablespoons minced cilantro
- 2 tablespoons lemon
- 1/2 teaspoon lemon zest
- 4 slices Dave’s Killer Thin-Sliced Good Seed Bread, toasted
- 1/2 avocado
- 1 to 2 handfuls baby spinach
- 2 to 3 thin slices red onion
- Using a mandoline, slice sweet potatoes into thin, 1/16″ slices. Place in a large bowl and cover sweet potatoes with water. Let sweet potatoes soak for 30 minutes. Drain the water and pat completely dry with a tea towel.
- Preheat oven to 375˚ and cover two sheet trays with parchment paper. Toss the dried sweet potato chips with the olive oil, sambal oelek, and salt. Place sweet potatoes in a single layer, not overlapping, on the sheet trays. Bake sweet potatoes for 10 minutes, flip, and continue to bake for another 10 to 15 minutes, checking every five minutes. Remove sweet potato chips as they begin to curl and look dry. The chips should crisp as they cool (don’t stack-leave them in a single layer).
- While the sweet potatoes are baking, in a small bowl combine the yogurt with feta, cilantro, lemon juice, lemon zest, and a pinch of salt.
- When sweet potatoes are done, assemble sandwiches with a few layers of sweet potato chips, a small handful of spinach, a few slices red onions, 2 to 3 slices avocado, and a couple tablespoons of the yogurt sauce. Eat immediately or else sweet potatoes will loose crispness.
+ Key to getting good sweet potato chips: Rotate the tray and after that, check the chips every 5 minutes. Any chip that looks like it’s going to start burning around the edges, pull it and put it on a separate baking tray. Continue until all the chips are done. Make sure your slices are even, 1/16″ if possible. These chips can be finicky but you want them to be crisp. If you’re concerned, slice in 1/4″ and go for soft roasted sweet potatoes (like this).
Step by Step
Variations for the Sweet Potato Sandwich
If you’re looking to travel with this sandwich, try the soft, thick sweet potato slices. These travel better or cool the chips completely and assemble the sandwich later so that the chips do not become soggy. Once you nail the sweet potato chip, there’s a few fun ways you can update this sandwich.
Hummus: If you’re looking to keep this sandwich vegan, try using hummus in place of the yogurt spread.
Grilled Cheese: This option is best for the thicker, soft sweet potatoes then melting cheese.
Non-Spicy: This sweet potato sandwich has a bit of kick to them. Instead of using Sambal Oelek, try tossing the sweet potatoes with 1/2 teaspoon smoked paprika.
Featured Ingredient: Dave’s Killer Good Seed Thin-Sliced Bread
While I can eat bread with the best of them, sometimes I want a smaller sandwich that is all about the filling with just the right amount of bread. Dave’s Good Seed Thin-Sliced Bread is perfect for this (and full of seeds). I think it’s the perfect bread for making healthy sandwich for lunch or a road trip! Other good sandwich filling options: