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Sweet Potato/Avocado Sandwiches with Tahini-Poppy Seed Spread Recipe

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This recipe for Sweet Potato/Avocado Sandwiches with Tahini-Poppy Seed Spread is from The San Bernardino Valley College Foundation Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spread:
2 tbsp. tahini
2 tbsp plain yogurt or sour cream
4 tsp fresh or bottled lemon juice
1 tbsp honey or to taste
1/2 tsp poppy seeds

Sandwich:
1 small yam (about 7 oz.)
2 Kaiser or sandwich rolls
4 1/8-inch thick red onion slices
4 1/4-inch thick tomato slices
1 small avocado, mashed
salt and pepper to taste
1/4 cup shredded Monterey Jack or Mozzarella cheese
finely shredded lettuce or alfalfa sprouts (optional)
Directions:
Directions:
Pierce the yam in several places and microwave on high for 7-9 minutes or until tender. Let cool and cut into slices. Cut the rolls in half. Mix all ingredients of the spread and stir well to combine.

Lightly spread the tahini mixture on each half roll. Top each half roll with onion, avocado, and tomato slices. Sprinkle lightly with salt and pepper. Add sweet potato slices, cheese, and optional lettuce or sprouts. Serve open-faced. Serves 2.

 

 

 

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