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.
Servings: 4
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
- Preheat oven to 350°. Lightly oil or line a baking sheet with parchment.
- Stir sriracha, maple syrup, lime juice, olive oil and liquid smoke together in small bowl.
- 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
- 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
- Slather bread slices with cilantro lime mayo and stuff with sweet potato slabs, lettuce leaves and tomato slices. Drizzle with reserved sriracha mixture.
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.