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    You are here: Home / Entrees / Sweet Potato Club with Cilantro Lime Cashew Mayo

    LAST UPDATED: January 10, 2022 • FIRST PUBLISHED: March 25, 2015

    Sweet Potato Club with Cilantro Lime Cashew Mayo

    Jump to Recipe Print Recipe

    This hearty vegan club sandwich is made with slabs of smoky, spicy roasted sweet potatoes, lettuce, tomato and cilantro lime cashew mayo, piled between slices of toasty bread.

    sweet_potato_club_featured
    For a few nights in a row now I've made cold food that I thought was "springy" for dinner, only to end up cranky and not really feeling like eating it because it's been freeeeeezing. I can't complain about the residual winter weather (I like it), but consistency would be nice. Its just not that fun dining on cold salads when you're still trying to cozy up to the fireplace.

    There's cold weather food, hot weather food, and then there's this sandwich. I did mention that I wasn't quite ready to give up sweet potatoes for the season just yet, and here's a prime example of my clinging. In a way though, this sandwich is the perfect cold weather food-hot weather food. On the one hand, it's got big juicy slabs of sweet potatoes that you can eat while they're still hot from the oven. Cold weather food. On the other hand, it's a club sandwich. Take it on a picnic so they cool down when it's warm out. The sweet potatoes will have cooled by then. Perfect.

    sweet_potato_club_side
    I call this a club, and originally I did intend for it to be a bit more clubby, with some type of tempeh or coconut bacon or the like. That turned out to be totally unnecessary. Also, those stacked sandwich halves in the photos toppled over about a half dozen times. Toppling usually means there's plenty of stuff in your sandwich, as there was here. In the end I decided to combine the fake bacon and the sweet potatoes by adding a bit of liquid smoke, which is totally optional, as is the hot sauce.

    On that note, I'll also so that this is a highly customizable sandwich. I really like the smoky thing with the cilantro lime mayo I've got going on, but with a combination as good as roasted sweet potatoes and cashew cream, it'd probably be pretty hard to go wrong. Have fun!

    sweet_potato_club_portrait

    Two Halves of a Sweet Potato Sandwich Stacked on a Cutting Board
    5 from 1 vote
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    Sweet Potato Club with Cilantro Lime Cashew Mayo

    This hearty vegan club sandwich is made with slabs of smoky, spicy roasted sweet potatoes, lettuce, tomato and cilantro lime cashew mayo, piled between slices of toasty bread.
    Course Sandwich
    Cuisine American
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4
    Author Alissa Saenz

    Ingredients

    For the Roasted Sweet Potatoes

    • 2 tbsp. sriracha
    • 2 tbsp. maple syrup
    • 2 tbsp. lime juice
    • 2 tsp. olive oil
    • 1 tsp. liquid smoke
    • 2 medium sweet potatoes scrubbed and sliced into ¼ to ½ inch thick slabs
    • a few dashes of salt

    For the Cilantro Lime Mayo

    • 1 cup raw cashews soaked in water 4-8 hours, rinsed and drained
    • ¼ cup. lime juice
    • ¼ cup fresh cilantro or more if you like, packed
    • 2 tbsp. water
    • salt to taste

    For the Sandwiches

    • 8 slices sandwich bread toasted
    • 4-8 large lettuce leaves
    • 1 large tomato sliced

    Instructions

    Roast the Sweet Potato

    1. Preheat oven to 350°. Lightly oil or line a baking sheet with parchment.
    2. Stir sriracha, maple syrup, lime juice, olive oil and liquid smoke together in small bowl.
    3. Arrange sweet potato slabs on baking sheet and brush with about ¼ of sriracha mixture. Bake 15 minutes. Flip, brush with another ¼ of sriracha mixture, reserving the remaining half, and bake another 15 minutes, until tender. Remove from oven and sprinkle lightly with salt.

    Make the Cilantro Lime Mayo

    1. While sweet potato slices roast, place all ingredients into food processor bowl and blend until smooth, scraping down sides of bowl as needed.

    Assemble the Sandwiches

    1. Slather bread slices with cilantro lime mayo and stuff with sweet potato slabs, lettuce leaves and tomato slices. Drizzle with reserved sriracha mixture.

    Recipe Notes

    You will probably have some leftover cilantro lime mayo. Store in an airtight container the freezer for use at a later date, or keep it in the fridge for up to a week.

    sweet_potato_club_top

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jeni says

      March 25, 2015 at 12:47 pm

      Wow! This looks like my next lunch! Great recipe!

      Reply
    2. Maria Galloway says

      March 25, 2015 at 5:42 pm

      Yumm...I'm excited to try these. I made the "chipotle roasted sweet potatoe-black bean tostadas" last week. They were so good! My kids devoured them!
      Thanks!

      Reply
      • Alissa Saenz says

        March 25, 2015 at 8:29 pm

        Glad you enjoyed the tostadas! I hope you like the sandwiches just as much. Thanks Maria!

        Reply
    3. Katie (The Muffin Myth) says

      March 26, 2015 at 5:18 am

      Oooh, this looks good! I know what you mean about the weather. It's the end of March and I'm still craving hot oatmeal, soups, warm sandwiches. I love the idea of sweet potato in a sandwich, must give this one a try!

      Reply
    4. Ana @ Ana's RocketShip says

      March 26, 2015 at 3:10 pm

      Wow- I would have never of thought to put sweet potato in a sandwich like this but it just looks SO GOOD!!!

      Reply
    5. Azu says

      March 26, 2015 at 8:40 pm

      Wow, this sandwich looks so yummy! Love sweet potatoes, and I think the marinade you roasted them really makes them stand out. Pinned!

      Reply
    6. Jhon says

      April 01, 2015 at 5:48 am

      Wow, I like food. I like eating. And I don't want to deprive myself of good food. So I am definitely gonna try this. It looks yummy.

      Reply
    7. Mayra Rodriguez says

      June 16, 2015 at 9:19 pm

      This recipe is a great idea! Love sweet potatoes.

      Reply
    8. Nancy Andres @ www.nancyandreswriter.com says

      October 15, 2015 at 8:49 am

      Wonderful sounding recipe that I saw on the vegan community board of Pinterest and pinned. I have cooked sweet potatoes and will whip this up today! I'd love to be able to pin on the Vegan Community Board. Can you share with me how to do that? Nancy Andres

      Reply
      • Alissa Saenz says

        October 15, 2015 at 10:10 pm

        Thanks Nancy! I hope you enjoy it! You should be able to get an invite to the Vegan Community board by commenting on any pin and tagging the board's owner, Heidrun Karin. She's great and seems to love adding new pinners. :)

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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