Sweet Potato and Rajas Salsa Sandwich Recipe | SAVEUR

Roasted Sweet Potato Sandwich with Rajas Salsa

Roasted Sweet Potato Sandwich with Rajas Salsa

Roasted Sweet Potato Sandwich with Rajas Salsa

"Cut the potatoes the width of your pinky. They'll be thick enough to stay nice and tender when they cook and not dehydrate."—William Mote, Butcher & Bee, Charleston, South Carolina

See the recipe »

Joseph De Leo

William Mote, at Butcher & Bee in Charleston, South Carolina, uses meaty sweet potatoes (which can be roasted a day in advance) as the base for this vegetarian sandwich. His salsa, made of tomatoes and strips of roasted poblano and cherry peppers—rajas in Spanish—can also be used as an accompaniment to meat or fish.

Roasted Sweet Potato Sandwich with Rajas Salsa
Hearty sweet potatoes take center stage in this vegetarian sandwich, accented with a smoky and bright poblano-cherry pepper salsa
makes 2 sandwiches
40 minutes


1 lb. sweet potatoes, peeled and sliced 12" thick lenghwise
1 tbsp. olive oil
1 tsp. ground cumin
12 tsp. ancho chile powder
Kosher salt and freshly gound black pepper, to taste
2 12 tbsp. fresh lime juice
2 tbsp. mince cilantro, plus 12 cup leaves and tender stems
15 cherry tomatoes, quartered
6 sweet, jarred cherry peppers, thinly sliced
2 roasted poblano peppers, thinly sliced
14 cup sour cream
2 hoagie rolls, halved lengthwise


Heat oven to 400°. Toss potatoes, oil, cumin, chile powder, salt, and pepper on a baking sheet and spread into an even layer; roast, flipping once, until cooked and browned, 20 minutes. Mix 2 tbsp. lime juice, minced cilantro, the tomatoes, peppers, salt, and pepper in a bowl; set salsa aside. Stir remaining lime juice and the sour cream in a bowl. To assemble the sandwiches, layer bottom halves of hoagie rolls with potatoes, salsa, sour cream, cilantro leaves, and tops of rolls.

Make Your Own Roasted Sweet Potato Sandwich