Sweet potato sandwich recipe

Sweet potatoes are one of my favorite ingredients, roots, foods, you name it. There are so many benefits of eating sweet potatoes, I will have to keep my list a bit short but here are my top 3 reasons why I love eating sweet potatoes

Vitamin A – sweet potatoes are an excellent source of vitamin A and vitamin A is important because it helps with good vision, healthy bone growth, skin health and supports the immune system.
Help with Inflammation – with all the different nutrients sweet potatoes have, they all come to work together inside your body as antioxidants help reverse inflammation
Fiber – absolutely necessary for a good digestive system and guess what? it keeps you full longer!
How awesome are those benefits?! Well, besides my favorite way of eating sweet potatoes (homemade sweet potato chips), I also love making sweet potato sandwich. In less than an hour, you can have these delicious mini sandwich that you can stuff with whatever you prefer. I like mine with caramelized onions, sprouts, carrots and spinach – YUM!
Check out the full recipe below, pin it on your favorite Pinterest board, and don’t forget you can also watch the video on YouTube.
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Mini Sweet Potato Sandwich
This is a plant based approved recipe. Great for those who suffer from celiac disease or gluten intolerance. A healthy version of mini sandwich using ingredients that are great for reducing inflammation. I hope you try them at home!
Prep Time 10 minutes
Cook Time 25 minutes
Prep Time 10 minutes
Cook Time 25 minutes
  1. Wash the ingredients
  2. Cut the sweet potato into 1/2 inch thick slices
  3. Place them in a baking sheet and bake for 15 minutes at 400degF (200C)
  4. While the slices are backing, cook the stuffing. Slice 1/4 of the onion and cook in water
  5. Add the bean sprouts and 1/2 cup of spinach and cover the pot
  6. Cook for 1 minute. Remove the cover and add salt and pepper to taste
  7. Cover and cook for 5 minutes
  8. Remove the sweet potatoes from the oven and flip to the other side
  9. Bake for 10 minutes at 400degF (200C)
  10. Turn off the stove, remove the sweet potatoes from the oven and add the stuffin on top of each slice of sweet potato
  11. Place a spinach leaf on top of the stuffing and cover with another slice of sweet potato. Secure with a toothpick
  12. Serve warm and enjoy
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