Doctor's Review: Medicine on the Move

October 21, 2021
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Sweet potato and avocado sandwiches with tahini-poppy seed spread

Sweet potatoes are a surprise here. Without exception, everyone who lunches on this sandwich raves about the delectable combination of tastes.

Colourful and flavourful, this sandwich is always a hit, especially when accompanied with juicy Tuscan pepperoncini — thin, medium-hot chili peppers usually sold pickled.

For the tahini-poppy seed spread

1 tbsp. (15 ml) tahini (also called sesame butter or paste, made by grinding sesame seeds; stir before using)

1 tbsp. (15 ml) plain yogurt

2 tsp. (10 ml) fresh lemon juice

½ tsp. (2.5 ml) honey

¼ tsp. (1.25 ml) poppy seeds

For the filling

1 small, orange-fleshed sweet potato (about 7 oz./220 g), peeled and cut into 2-inch- (5-cm-) thick slices

4 slices whole-wheat bread

4 1/8-inch- (3-mm-) thick red onion slices

½ small avocado, peeled, pitted and cut into ¼-inch- (6-mm-) thick slices

4 ¼-inch- (6-mm-) tomato slices

salt and freshly ground pepper

¼ c. (60 ml) Monterey Jack cheese, shredded

alfalfa sprouts or finely shredded lettuce, as desired

To make the spread, whisk all the ingredients together in a small bowl.

To make the filling, cook the sweet potato slices in salted boiling water until fork-tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool, then cut the slices into six ¼-inch- (6-mm-) thick slices.

Lightly spread the tahini mixture on one side of 2 bread slices. Top each slice with half of the onion, avocado and tomato slices; sprinkle lightly with salt and pepper. Add a layer of half of the sweet potato slices, cheese and sprouts or lettuce. Top with the remaining bread slices. Slice the sandwiches in half. Fasten each half with a decorative sandwich pick. Makes 2 sandwiches.

Variations: 1. Substitute guacamole for the tahini-poppy seed spread; omit the avocado.

2. Rather than boiling the sweet potato slices, steam them over boiling water in a covered pot for 8 to 10 minutes. Or, cook the whole potato in the microwave: pierce several holes in the skin of the potato with a fork. Microwave on high for about 8 minutes or until fork-tender, then peel and slice.

3. A canned (not “candied”) sweet potato can be substituted for the fresh sweet potato.

Advance preparation: The spread can keep for up to 3 days in a covered container in the refrigerator. The sweet potato can be cooked earlier in the day and refrigerated.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.


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