Recipe: Sweet Potato Sandwiches


Total Time: 30 Minutes
Preparation/Assembly: 10 Minutes
Cooking: 20 Minutes








1 Large Sweet Potato or Yam
1 Avocado
1 Heirloom Tomato
1 Red Bell Pepper
1 Handful Walnuts
1 Bunch Basil Leafs
1 Tablespoon Grated Non-Dairy Hard Cheese
1 Loaf of Bread (Gluten-Free or not)
1 Cup of Olive Oil
1 Teaspoon Salt & Pepper


  1. Preheat oven to 400 degrees fahrenheit
  2. Skin sweet potatoes and slice to 1/4 inch thickness
  3. In a mixing bowl, add in 1/2 cup of olive oil, plus salt & pepper to taste
  4. Place sweet potatoes on baking sheet and bake in oven for 20 minutes or until fully tender
  5. Slice avocado, red bell pepper, heirloom tomato and set to side
  6. Slice and toast bread
  7. Prepare the bread by spreading even amounts of pesto*
  8. Layer on avocado, tomatoes, peppers, and lastly sweet potatoes


  1. In a blender, combine remaining 1/2 cup olive oil, handful of walnuts, bunch of basil and cheese
  2. Blend on medium until fully mixed
  3. Add salt to taste

Note: Many store bought pestos and jarred/canned goods will contain garlic and onions for preservation. So be careful if you are trying to stick to a non-allium diet to avoid stringent sulfurs and the like…

Bon Appetit!