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Sweet potato sandwiches


Makes 6-8 sandwiches

2-3 fat, stubby sweet potatoes (organic if possible) coconut oil for rubbing (optional) salt and pepper + other spices or herbs 1 batch Horseradish Beet Schmear (recipe below) sliced fresh veggies: bell peppers, cucumber, avocado, sprouts, grated carrot etc.


Directions: 1. Preheat oven to 375°F / 190°C.

2. Wash and scrub sweet potatoes well, then slice lengthwise into 1 cm-thick slabs (approximately .4 inches). Place on a baking sheet and rub with coconut oil if using, and sprinkle with salt and pepper, plus any other spices or herbs you’d like.

3. Place in the oven and bake until tender, about 20-25 minutes. Remove from oven and use immediately or store leftovers in an airtight container in the fridge for up to five days.

4. To assemble, spread one slice of sweet potato with the Horseradish Beet Schmear. Top with your favourite sliced veggies, sprouts, salt and pepper and another slice of sweet potato. You can also add mustard, vegan mayo, or any other condiment that you like. Enjoy!

Horseradish Beet Schmear Makes 2 cups / 500ml

Ingredients: 1 lb. / 500g beets (about 4-5 small) coconut oil for rubbing 1 small clove garlic 3 Tbsp. freshly grated horseradish, or more to taste 3 Tbsp. tahini 3 Tbsp. freshly squeezed lemon juice 1 Tbsp. cold-pressed olive oil ½ tsp. fine sea salt, to taste ¼ tsp. freshly cracked black pepper


Directions: 1. Preheat oven to 400°F / 200°C. Rub beets with a little coconut oil, set on a baking try, and place in the oven. Roast for 20-30 minutes until you can easily pierce the beets with a sharp knife tip.

2. Remove baking tray and let cool until you can handle them. Slide off the skins, or use a vegetable peeler. Roughly chop the beets and set aside.

3. In a food processor, pulse garlic until minced. Add horseradish, tahini, lemon juice, olive oil, salt and pepper, then blend on high to combine. Add the chopped beets and pulse to chop. Blend as much or as little as you like – I like my spread a bit chunky. Taste and adjust seasoning as necessary. Some may like more horseradish – go for it! Remember that the bite will mellow out when it’s mixed with everything in the sandwich.

4. Use immediately, and store any leftovers in a tightly sealed container in the fridge for up to five days.

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