Cook: Smoky Sweet Potato Banh Mi

To help us beat the mid-week doldrums, we had a dip day at work on Wednesday. The normal suspects had already been rounded up and accounted for (hummus, salsa, caramel, queso) so I decided to go a bit off the beaten track and reintroduce myself to this sweet potato pate. While I was elbow deep in smoking some of the finest sweet potatoes known to man, not that way Mr. Stoner, I had an idea. My original use for this smoked sweet potato pate was to spread it on a sandwich roll and put a veggie burger on top. What if I skipped the spreading it part and made the pate the centerpiece of the sandwich? I could probably add some crispy pickled veggies to give the smoky sweet potatoes a nice contrast. I'm feeling a nice ciabatta roll and peanuts would dress the sandwich up nice a tidy and a smattering of miso mayo would seal the deal.

So, after the dip was done, I took some leftover sweet potatoes and did just that.

Smoky Sweet Potato Banh Mi (adapted slightly from Earthy Feast)

(printable version)

For the sweet potatoes:

-4 sweet potatoes, peeled and sliced lengthwise into quarter inch slivers

-2 Tbs. vegetable oil

-dash of liquid smoke

-a healthy sprinkling of smoked salt

-pepper

For the pickled veggies:

-3 carrots, cut into matchsticks

-4 radishes, cut into matchsticks

-1 cup of water

-1/4 cup of lemon juice

-1 Tbs. of salt

-1 Tbs. of sugar

For the Miso Mayo:

-2 Tbs. vegan mayo

-1 Tbs. miso

-1 tsp. Tamari

Toppings:

-handful of peanuts

-ciabatta rolls

1. To make the pickled veggies, bring the lemon juice, water, salt and sugar to a boil. Place the matchstick veggies in a glass jar with a lid and pour the lemon juice mixture over top. Put the lid on and then chill in the refrigerator until your sandwiches are ready to assemble.

2. Preheat oven to 400 degrees Fahrenheit. In a large metal bowl, mix the sweet potatoes, smoked salt, pepper, liquid smoke and vegetable oil. Make sure the sweet potatoes are covered with the oil and spices and then place them on a baking sheet. Bake for about 15 minutes. You'll know they are ready to go when the sweet potatoes are tender. Be careful not to burn them.

3. Mix all the ingredients for the miso mayo in a small bowl.

4. Slice the ciabatta roll. Slather one side with the miso mayo. Top with three or four slivers of sweet potato. Add the pickled veggies on top. Finish with a handful of peanuts and the top of the ciabatta roll. Bon Appetit. 

This dish sounds like this.