Spicy Sweet Potato Sandwich
All the flavors “pop” in this perfectly seasoned sandwich recipe courtesy of Cheryl Wixson.
  • 1 large sweet potatobaked, peeled and cut into slices, about 12 oz.
  • ½ tsp. ground cumin
  • ½cup grated fresh beet
  • ½ red onionthinly sliced
  • 2Tbsps. seasoned rice vinegar
  • ¼cup mayonnaise
  • 1Tbsp. Sriracha chili saucemore or less to taste
  • Sea salt and fresh pepper
  • 4 oz. block feta cheesecut into slices
  • 1 bunch fresh cilantro
  • 2 bulky rollssplit or 4 pieces sliced 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.
  2. In a small bowl, combine the grated beets, red onion, and rice vinegar. Season with sea salt and fresh pepper and set aside.
  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.
  5. To assemble the sandwiches:
  6. Pour off the juices from the pickled beet and onion mixture. Toast the roll or bread. Spread each side with the spicy mayonnaise. Arrange the feta slices on the bottom, add the sweet potato slices.
  7. Pile the beet mixture on top, then mound the herbs over this. Add the top layer of bread and cut in half. Serve with plenty of napkins.
Recipe Notes

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