The textures in this sandwich are wonderful and the combination of ingredients truly surprisingly delicious.
By Brady Evans
My mom and I were talking about peanut butter one afternoon and our mutual undying love of that ingredient. And then she confessed that she loves peanut butter and cucumber sandwiches.
That face you’re making now? Yeah, I made that same face. It just sounds wrong. But I’m thinking I better give it a try. Why? 
Well, when I first read the title of the sandwich I’m featuring here I made the same face I made when discussion peanut butter and cucumbers. And then I tried this sandwich and I was hooked. The textures are wonderful and the combination of ingredients is truly surprisingly delicious. It takes the task of making a sandwich for lunch up a notch. I’ll be sure to get back to you regarding the peanut butter and cucumber combination.
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Sweet Potato and Avocado Sandwich
- Total Time: 30 minutes
- Yield: 1 sandwich 1x
Description
This sweet potato and avocado sandwich combines creamy goat cheese with roasted sweet potatoes and fresh avocado for a deliciously textured and flavorful lunch.
Ingredients
- 1 small-medium sweet potato, washed and cut into 1/2 inch thick round slices
- Olive oil
- Salt and pepper
- 2 tbsp soft goat cheese (chevre)
- 1/2 tsp Dijon mustard
- 1 tsp chopped herbs (chives, basil, thyme)
- 1 ripe avocado, sliced
- 2 slices of whole-grain bread
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the sweet potato slices with olive oil and season with salt and pepper.
- Spread the sweet potato slices on a baking sheet in a single layer.
- Roast in the oven for about 20 minutes, or until they are tender when pierced with a fork.
- While the sweet potatoes are roasting, mix the goat cheese with Dijon mustard and chopped herbs in a small bowl until well combined.
- Toast the slices of whole-grain bread to your desired level of crispness.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- Spread the goat cheese mixture evenly on one side of each slice of toasted bread.
- Layer the roasted sweet potato slices and avocado slices on one piece of the bread.
- Top with the other slice of bread, cheese side down, to form a sandwich.
- Slice the sandwich in half and serve immediately.
Notes
- For added flavor, try using a mix of your favorite herbs.
- This sandwich is best enjoyed fresh, but you can store any leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute the whole-grain bread with your preferred type of bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Carbohydrates: 50
- Fiber: 10
- Protein: 10
- Cholesterol: 15
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Frequently Asked Questions
Why mix the goat cheese with Dijon mustard and fresh herbs instead of using plain chevre?
The 1/2 tsp of Dijon mustard sharpens the tang of the soft goat cheese and keeps it from tasting too mild against the naturally sweet roasted sweet potato, while the chopped herbs (chives, basil, or thyme) add brightness. Together they create a spread that genuinely holds its own in every bite.
Can I prep any part of this sandwich ahead of time?
Yes — the notes say leftover roasted sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Roast the 1/2-inch slices at 425°F (220°C) for about 20 minutes and mix the goat cheese spread in advance; toast the bread and assemble just before serving.
Do I have to use whole-grain bread?
No — the notes explicitly say you can substitute the whole-grain bread with your preferred type, so sourdough, rye, or a gluten-free loaf all work fine here.
