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    sweet potato sandwich!



    • shera era

      sweet potato sandwich! : this has me so curious sweet potato seems too sweet for a sandwich but look how pretty it is...

    • Forget-Me-Not Whimsies

      Sweet Potato Sandwiches with Slaw, Radish and Spring Onion olive oil for brushing, plus 1 tablespoon 2 sweet potatoes, sliced into 1/4 inch rounds salt and pepper 1/2 large red cabbage, thinly sliced 1 bunch spring onion or scallions, chopped (about 1 cup total) 1/3 cup mayonnaise zest and juice of 1 lemon 1 tablespoon whole grain mustard 1 teaspoon soy sauce 4 white sandwich buns 4-5 small radishes, thinly sliced

    • Jenn McCue

      sweet potato sandwich! (use plain yogurt instead of mayonaise)

    • Michaela - The Mani Café

      Sweet Potato Sandwiches with Slaw, Radish and Spring Onion

    • Patti Baldus

      sweet potato sandwich! I'm intrigued...gotta try it!

    • Kristin

      sweet potato sandwich! look at those colors

    • Angel Taylor

      sweet potato sandwich! sub w/ nayonaise :)

    • Catlin Roberge

      sweet potato sandwich and sub veganaise!

    • Linda Juhl

      sweet potato and cole slaw sandwich

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    Curried Sweet Potato Pancakes Makes about 16 3-inch pancakes Ingredients 1 pound sweet potatoes, peeled (1-2 sweet potatoes, depending on size) ½ cup all-purpose flour 1 tablespoon light brown sugar 1 teaspoon baking powder Scant ¼ teaspoon cayenne pepper (use less if you don't like heat) 2 teaspoons curry powder 1 teaspoon cumin 1 teaspoon ground ginger 1 teaspoon salt 2 scallions, thinly sliced 2 large eggs, beaten Approximately 4 tablespoons milk Peanut oil for frying Applesauce, optional for serving Directions 1. Coursely grate sweet potatoes in food processor (you can also use a hand grater). Set aside. 2. Combine flour, brown sugar, baking powder, cayenne, curry powder, cumin, ginger, and salt in medium bowl and mix well. Add scallions, eggs, 4 tablespoons milk and sweet potatoes and stir to combine. Batter should be moist but not runny; if too stiff, add a tablespoon more milk at a time until consistency is right. 3. Line a baking sheet with several paper towels and set next to stove. Heat ¼-inch of oil in large nonstick skillet until barely smoking. Drop heaping tablespoons (about 1/8 cup) in oil and flatten with back of spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve immediately. Serve with applesauce if desired. Ideally, these should sweet potato pancakes should be served right away. To reheat leftovers, place sweet potato pancakes on rack over baking sheet in 350 degree oven until hot and crisp.

    Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce (Food & Wine) Serves 4 INGREDIENTS 1 tablespoon olive oil 1 small onion, chopped 3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can) 1 teaspoon fresh tarragon 1- 1/4 teaspoons salt 1 teaspoon sugar 1/2 teaspoon fresh-ground black pepper 1 cup dry bread crumbs (I used plain Panko) 1/2 cup grated Parmesan 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all 4 eggs, beaten to mix Cooking oil, for frying 1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds DIRECTIONS 1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper. 2. Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels. 4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.

    Matt Romero’s Eggplant “Sandwiches” Katherine Wolkoff Serves 4 Hands-on Time: 30m Total Time: 30m Ingredients 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko bread crumbs 1 medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2-inch-thick rounds 1/2 cup canola oil kosher salt 4 leaves romaine lettuce, torn in half 2 medium beefsteak or other tomatoes (about 1 pound), sliced 1/2 cup fresh basil leaves 4 ounces fresh goat cheese, crumbled Directions 1. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere. 2. Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt. 3. Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 "sandwiches," with the eggplant on the top and bottom of each stack. Tip Kosher salt enhances the flavor of foods rather than making them salty.

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