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
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Tongs
Ingredients
- 1 lb. sweet potatoes, peeled and sliced 1/2" thick lenghwise
- 1 tbsp. olive oil
- 1 tsp. ground cumin
- 1⁄2 tsp. ancho chile powder
- Kosher salt and freshly gound black pepper, to taste
- 2 1⁄2 tbsp. fresh lime juice
- 2 tbsp. mince cilantro, plus 1/2 cup leaves and tender stems
- 15 cherry tomatoes, quartered
- 6 sweet, jarred cherry peppers, thinly sliced
- 2 roasted poblano peppers, thinly sliced
- 1⁄4 cup sour cream
- 2 hoagie rolls, halved lengthwise
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