Chili Roasted Sweet Potato Sandwich with Feta Yogurt Sauce
A vibrant sandwich featuring crispy chili-spiced sweet potato chips layered with creamy feta yogurt sauce, fresh avocado, and baby spinach. The sweet potatoes are sliced paper-thin and roasted until they crisp up like chips, creating an exciting textural contrast with the smooth avocado and tangy sauce. Perfect for a satisfying lunch or light dinner when you want something both healthy and indulgent. The sambal oelek adds a gentle heat that complements the natural sweetness of the roasted potatoes.
Ingredients
- 1 small sweet potato
- 1 tablespoon olive oil
- 1 tablespoon sambal oelek
- ¼ teaspoon salt
- ¼ cup Greek yogurt
- ¼ cup feta, crumbles
- 3 tablespoons cilantro, minced
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 4 slices Dave's Killer Thin-Sliced Good Seed Bread, toasted
- ½ avocado
- 1 handfuls baby spinach
- 2 slices red onion, thin
Instructions
- 1
Slice sweet potatoes into thin 1/16 inch slices using a mandoline
- 2
Place slices in a large bowl and cover with water
- 3
Let sweet potatoes soak for 30 minutes
- 4
Drain water and pat slices completely dry with a tea towel
- 5
Preheat oven to 375°F and cover two sheet trays with parchment paper
- 6
Toss dried sweet potato slices with olive oil, sambal oelek, and salt
- 7
Place sweet potatoes in a single layer without overlapping on sheet trays
- 8
Bake for 10 minutes, then flip
- 9
Continue baking for another 10 to 15 minutes, checking every 5 minutes
- 10
Remove sweet potato chips as they begin to curl and look dry
- 11
Let chips cool in single layer to crisp up
- 12
Combine yogurt with feta, cilantro, lemon juice, lemon zest, and a pinch of salt
- 13
Assemble sandwiches with sweet potato chips, spinach, red onion slices, avocado, and yogurt sauce
- 14
Serve immediately
Tips
Use a mandoline for consistently thin sweet potato slices that will crisp evenly in the oven.
Don't stack the cooled sweet potato chips or they will lose their crispness - keep them in a single layer.
Serve immediately after assembly to maintain the crispiness of the roasted sweet potato chips.
Good to Know
Sweet potato chips best eaten immediately but yogurt sauce can be refrigerated for up to 2 days
Yogurt sauce can be made up to 1 day ahead; roast sweet potatoes just before serving
Serve immediately after assembly to maintain crispy texture of sweet potato chips
Common Mistakes
Don't stack sweet potato chips while cooling to avoid losing crispness
Pat sweet potatoes completely dry after soaking to ensure proper crisping
Substitutions
FAQ
Can I make the sweet potato chips ahead of time?
Sweet potato chips are best made fresh as they lose crispness quickly. Make them just before assembling the sandwiches for optimal texture.
What if I don't have a mandoline?
Use a sharp knife or vegetable peeler to slice as thinly as possible, though results may be less consistent than with a mandoline.
How long will the yogurt sauce keep?
The feta yogurt sauce can be refrigerated for up to 2 days in an airtight container.