Spicy sweet potato chip and avocado sammie

Name: Spicy sweet potato chip and avocado sammie
Prep time: 25 min
Cook time: 30 min
Yield: 2
Ingredients: 1 large sweet potato, sliced lengthwise to 3 mm thickness; 1½ tbsp olive oil; ½ tsp mild paprika; sea salt flakes and freshly ground pepper; 2 rolls, toasted; 1 small red onion, thinly sliced; 1 ripe avocado, sliced; micro greens or sprouts, to serve; 1 tsp Dijon mustard; 2½ tbsp mayonnaise (or vegenaise); 1 small garlic clove, minced; 1 tbsp ketchup; 1 tsp sriracha; ¼ tsp maple syrup

January 1 often marks the day that people start new diets, resolve to lose weight or exercise more, etc. But this year I'm trying to take the pressure off all of those green salads and smoothies, and offer a not-bad-for-you baked sweet potato chip sandwich. There was a lunch spot near us that offered a sweet PLAT sandwich (sweet potato, lettuce, avocado and tomato) that was kind of insane and ever since it closed, I knew making some variation of it was in my near future. And ever since making Ashley Rodriguez’s special sauce from her book Date Night In, I knew that needed to make an appearance in this sandwich as well. So, if you're a fan of sweet potato fries, sandwiches, spicy sauce, avo and some greens for good measure, then I have you covered! I like cutting the sweet potato quite thin, as I prefer a crunchier sandwich. However, if you prefer a softer chip, slice the potatoes to 6 mm thickness; you may have to adjust the cooking time as well.

Credit: Lindsey S. Love

makes
2
prep
25 minutes
cook
30 minutes
difficulty
Easy

makes

2

serves

preparation

25

minutes

cooking

30

minutes

difficulty

Easy

level

Ingredients

1 large sweet potato, sliced lengthwise to 3 mm thickness
1½ tbsp olive oil
½ tsp mild paprika
sea salt flakes and freshly ground pepper
2 rolls, toasted
1 small red onion, thinly sliced
1 ripe avocado, sliced
micro greens or sprouts, to serve

Special spicy sauce

1 tsp Dijon mustard
2½ tbsp mayonnaise (or vegenaise)
1 small garlic clove, minced
1 tbsp ketchup
1 tsp sriracha
¼ tsp maple syrup

Chilling time 1 hour

Instructions

To make the special spicy sauce, whisk all ingredients in a small mixing bowl. Cover tightly with plastic wrap and refrigerate for 1 hour or up to 1 week.

Sweet potato chips: preheat oven to 180ºC and line a baking tray with baking paper. Set aside.

Mix sliced sweet potatoes, oil, paprika, a couple pinches of salt and a few grinds of pepper until the potatoes are evenly coated. Spread the potatoes in a single layer over prepared tray; do not overlap or overcrowd.

Bake for 15 minutes, then flip each potato over and bake for an additional 15 minutes. At this point some potatoes might be crisp; if so, remove from baking tray and transfer to a large platter or plate. Continue this process until the potatoes are lightly browned and crisp. Let the potatoes cool in a single layer (placing them on top of one another while still hot will result in a soggy chip).

To assemble the sammie, remove the spicy sauce from the fridge and spread a good amount on cut sides of the rolls. Place the onion, avocado, sweet potato chips and micro greens on the bases and sandwich with the tops. Chow down and enjoy!

Recipe from dolly and oatmeal
Lindsey S. Love with photographs by Lindsey S. Love.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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