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Nutrition Facts
Serving Size 1 (247g) Recipe makes 2 servings
Calories 316
Calories from Fat 111		(35%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 389mg		16%
Potassium 731mg		20%
Total Carbohydrate 47.9g		15%
	Dietary Fiber 10.1g	40%
	Sugars 8.2g
Protein 8.3g		16%
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Sweet Potato and Avocado Sandwich

Recipe #249609 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Linorama
Aug 29, 2007

A surprising but delightful flavor combination - try it! As with most sandwiches, it's wide open for interpretation; this is the way we like it. I hope you do too! (Baking time is not included in prep time.)

SERVES 2 (change servings and units)

Ingredients

2 tablespoons honey mustard
1 tablespoon mayonnaise
1/4 teaspoon poppy seed (optional)
4 slices whole wheat bread
1 sweet potato, baked, cooled, peeled, and thickly sliced
1/4 small red onion, thinly sliced
1/2 avocado, sliced
1 small tomato, sliced
1/2 cup alfalfa sprout

Directions

1
Combine honey mustard, mayo and poppy seeds; spread onto all bread slices.
2
Top 2 pieces of bread with sweet potato, red onion, avocado, tomato and alfalfa sprouts; top with remaining bread.
3
Secure each sandwich with 2 wooden picks and cut in half to serve.

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Featured Reviews for This Recipe

From: Crimsomcherry

On Jul 31, 2009

this sammy was great! The taste combination was soo good and sweet, I just loved it! I added some of those soy bacon bits and it was sooo delicious! Thanx for this recipe

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From: everydaychef

On Jan 31, 2008

What an amazingly different sandwich! My avocado was pretty ripe I was able to spread it on the bread. The dressing was sensational and I will be using in other sandwiches such as ham or sausage. But full marks for the sweet potato and avocado combo!

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From: TexasHurricane

On Sep 5, 2007

Wow - I would have never though to put this combination of ingredients together, but it sure was good! I made homemade fat-free honey mustard, which contained mayonnaise, and therefore skipped the extra mayo. I made mine on a wrap but kept all the other ingredients the same. I baked my sweet potato the night before and put it in the refrigerator until I was ready to use it, which was nice because then all of my ingredients were the same temperature. This was so nice and creamy - it tasted so indulgent! Thanks Linorama!

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