If you have a lot of Thanksgiving leftovers to finish, you can get sick of eating the same thing for days after the big dinner. This sandwich is perfect for a new spin on your leftover roasted sweet potatoes. It’s so good, I eat it throughout the year too! This recipe was given to me by a non-vegan friend who suggested I replace the goat cheese with something else, and I knew my almond spread would be perfect for it. It’s delicious whether you eat it while you’re tanning on the the beach or warmed up with all of your Thanksgiving leftovers!
1 sweet potato
2 tbsp coconut oil
1 tbsp brown sugar
Balsamic vinaigrette dressing
Almond Herb Spread (or goat cheese if you’re not vegan)
Ciabatta bread or your favorite gluten free bread
Start preparing the almond spread first by soaking the almonds in water (full recipe here).
If you’ve already got roasted sweet potatoes from Thanksgiving dinner, skip this step! If not, cut a sweet potato into slices that are about 1/2-inch thick, and place them on a tray lined with parchment paper. Melt the coconut oil in a small bowl in the microwave, then stir in the brown sugar. Spoon this mixture onto each sweet potato slice.
Place the potatoes in the oven for 30-45 minutes at 425F, until the sweet potatoes are golden brown and can be cut easily with a knife.
While the sweet potatoes are baking, make the almond spread and place it in the fridge for 20 minutes to set. Take the sweet potatoes out when they are finished, and let them cool for about 10 minutes.
To assemble your sandwich, first toast the bread. Place one layer of sweet potato slices on a piece of bread, then top it with arugula, almond cheese, and balsamic dressing.