Sweet Potato and Pesto Club
October 10, 2013

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When I posted my sweet potato and pesto salad last week, I felt pretty certain that it was the most blissful combination of sweet potato and pesto I could think of. It’s still a favorite (oft repeated since I first made it), but it has a new rival in the form of this sweet potato and pesto club. It’s my feature today for Vegan Lunch over at Food52 (if you like The New Veganism already but haven’t discovered Vegan Lunch yet, now is the time), and I’m sharing the simple recipe with you now.

All you’ll need for this sandwich is:

1. Two slices of sprouted grain bread (or a gluten free bread of your choice, or a raw bread, like my raw tomato bread or my lucky hemp bread)

2. Half a cup of thinly sliced raw or cooked sweet potato

3. Pesto recipe of choice (I like my classic vegan pesto or my hemp pesto)

4. Toppings: greens, tomato, sliced cucumber, roasted bell pepper, kale, etc.

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Dollop the pesto onto the sweet potato slices (or use rounds as I did), assemble the sandwich, slice, and enjoy.

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If you freeze fresh basil in the summer, this is a perfect way to thaw it and transition it to fall! Hope you’ll enjoy the recipe. It reminded me just how much I love root vegetables in sandwiches–my kabocha and avocado sandwich is another favorite.

I’ll see you all here tomorrow for some Friday links,

xo

P.S. Love all the responses to the Natural Calm giveaway! Keep ’em coming!

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    26 Comments
  1. This is one of the most healthy, delicious, and unique sandwich recipes. This healthy sandwich is a easy solution for quick lunches. Thanks for the great recipe.

  2. I’ve never put sweet potato in a sandwich before but I’m sure I’d love it. Sadly I’ve exhausted my freezer supply of pesto 🙁 I made a good few batches of your classic pesto this summer with all the basil from my garden.

    • No!!! A pesto-less freezer is sad indeed. I found fresh basil yesterday and bought a giant bag, just to have more in the freezer.

  3. Hi Gena,

    Thanks for this wonderful recipe! It’s tough sometimes to get my sons (10 &12) to enjoy new foods. But, they both like sweet potatoes and pesto. So, I think this will be a real hit. It makes it so much easier for me when I can feed my family food that works for my body as well :)!

    Best,
    Janette

  4. I agree with the first comment! I LOVE, love simple recipes & this fits the bill perfectly. I NEVER would have thought to put a sweet potato in my sandwich, but what a great idea. You’re a genius, Gena–Gena genius.. (I’m sure I’m not the first brilliant person to come up with that 😉 )

    • Emma,

      Actually, my brain is turning into mush! I cooked the potatoes before using and have literally no clue why I said raw, as I don’t care for raw potato at all (unless it’s in the form of dehydrated chips). Some folks don’t mind it, so I just corrected the post to read raw or cooked. But cooked is my preference — glad you caught this baffling oversight!

      G

      • I actually really like raw sweet potato, so long as it’s grated/spiralised/sliced super super thin. Have you given it a go as noodles?

        • I’ve spiralized it in the past and can’t say that I cared for it, but perhaps it’s time to try again. There is a recipe I’ve been meaning to emulate that is super thin sweet potato used almost as a sushi wrapper, in a “roll.” I should get on that and see if I like it.

  5. Sweet potato and pesto = wonderful combination. I feel like sweet potatoes can go perfectly with just about any dip or sauce. Fabulous sandwich combination there!

  6. Wow, this combo has my name all over it. Can’t wait to give it a try and thanks Gena for giving us ‘real’ food ideas. So many bloggers, myself included at times, get caught up in trying to reinvent the wheel when all I really need is a great combination of veggies and grains.
    Take care.

    • I get caught up in trying to reinvent the wheel all the time. This meal is as refreshing to me as it is to you. Glad you like!