Sweet Potato Sandwiches

Sweet potato sandwich - My New Roots

Necessity is the mother of invention, and when you’re missing all of your kitchen equipment, you get creative. We’ve been living out of a single suitcase for some months now, and although I have found a couple of major necessities in the mountain of unpacked moving boxes, I haven’t been able to locate my silicon loaf pan. As someone who makes the Life Changing Loaf of Bread on the reg, it’s been a challenge living without, but a stellar opportunity to come up with bread alternatives that don’t involve a lot of ingredients or special equipment. As I was chopping up some sweet potato for a soup a couple of weeks ago, it dawned on me: what if I cut the sweet potato the other way and turned it into a slice of bread?! It was just crazy enough to work. And it did.

Ever since then, I’ve been roasting sweet potato slices once a week, keeping them in my fridge and having a sandwich-like-thing when the mood strikes. It’s delicious! Not to mention wildly satisfying and so easy to make. I’ve experimented with different herbs and spices on the sweet potatoes, using special salts, and even drizzling with flavoured oils once they’re out of the oven. So far, I’m digging smoked salt and garlic powder, but the cinnamon, ginger, and cardamom combo was a close second at breakfast, smeared with chunky hazelnut butter.   

The spread I’ve come up with as a pairing to this sandwich sitch, is a horseradish and beetroot “schmear”. Partly because I like saying the word schmear, but mostly because it’s incredible in combination with the sweet potatoes. It’s earthy, spicy, and complex – a great counterpoint to the sweetness of the spuds. I also like the texture difference: the sweet potatoes are so smooth and creamy, while the beet schmear is chunky and toothsome. If you’ve never had fresh horseradish before, be prepared to be blown away! This stuff is so, so special and delicious, I have no idea why it’s such an under-utilized root veggie.


A part of the Brassicaceae family, horseradish shares ties with mustard, broccoli, cabbage, and wasabi. In fact, most commercially-available wasabi is made of horseradish (along with mustard, starch, and green food dye) since wasabi is challenging to grow and therefore much more expensive. But that familiar and addictive rush of sinus-clearing pleasure-pain? That’s the action of isothiocyanate, the compound found in wasabi, horseradish, and strong mustard that gives off heat when crushed, grated, or chewed. This stuff tends to mellow out once it hits the air, which is why horseradish snobs (they exist!) insist on grating it fresh. In the case of my schmear here, it will still taste delish a day or two after you’ve made it, but you may want to grate a little fresh over the top for a boost. It’s the best way to clear out those nasal cavities this side of a neti pot!

Horseradish has been used as powerful winter medicine for hundreds of years. Widely recognized for its expectorant capabilities, it is incredibly effective at removing mucus, and aiding with bronchial and lung disorders. Horseradish is a good source of vitamin C and zinc, two key players in immune system support, so consuming it in the colder months will help ward off the seasonal bugs flying around. For sore throats and coughs, combine one tablespoon of freshly grated horseradish with one teaspoon of raw honey, and one teaspoon of ground clove to some warm water. Sip the brew slowly, or use it as a gargle.

Sweet potato sandwich - My New Roots

This is more of a concept than a recipe, and a chance to try out sweet potatoes in a new way. Cut them as thick or as thin as you like. Mine are around 1cm, but that is just my personal preference. Remember that the slices will definitely shrink a bit during cooking, so slice them a tad thicker than you would want the finished roasted slice to be. You can even make shapes with a cookie cutter – great for kids lunches! Let your imagine run with this one, and keep me posted on which spreads and seasonings you’re vibing on.

Sweet potato sandwich - My New Roots

Although the past few months of life limbo have been pretty frustrating, there are so many exciting things on the horizon that I cannot wait to share with you! First, my family and I are getting closer and closer to our new move-in date (you can watch house renovation updates on my Instagram Stories). Second, I’m heading to Palm Springs for an EPIC bloggers’ retreat organized by my friend Sasha Swerdloff at the end of this month. And I’m finishing up details on a sweet collaboration with one of my favourite juice bars in Toronto, that we will launch with a free public event! Stay tuned for more details on all the things.

Love you guys. Now go have a sandwich,
Sarah B



  1. Tracy

    This reminds me of a beet hummus I make often with beets, tahini, lemon, garlic and cumin. I will definitely try this. Thanks!!

  2. Ondina Maria

    Hi Sarah, I normally toast the sweet potato slices on my bread toaster and they taste fine (and it’s a bit quicker than oven-roasting, if we are in a hurry). I also use a store-bought beet and horseradish paste (and I’m crazy about it in many meals), but I will definitely make mu own out of the recipe you shared with us!

  3. Denise

    I did make them this weekend (with sprouts, tomatoes, cucumber, roasted red peppers that I made the day before, parsley, and chopped spinach). I presented it sort of “smørbrød” as an open faced sandwich because my husband said he only wanted “one” slice. And…..then he ended up eating two slices. And he ate them both before I even ate one. When my husband doubles his intended consumption, it’s definitely a hit 🙂 Thank you!

  4. Shirley

    Just made this for lunch today. Delicious beet schmear! I loved the kick of the horseradish in there And the contrast of the creaminess of the sweet potato and avocado with the crispness of cucumber. I then dipped pita chips into the extra Beet schmear as a dip. So good.

  5. Surale Rosen

    Thank you Sarah for this refreshing new idea of a sandwich!
    Just a question – is it possible to eat raw sweet potato? I tried some when I made soup the other day and it was wonderful. I was just wondering health wise?

  6. Pingback: Sweet Potato Sandwiches – Her Shoes
  7. Maria

    How much garlic did you use for the spread? You mention mincing garlic but it is not on the list of ingredients … The schmear (love that word also, plus horseradish) and everything around it souns great. Will try soon. Thank you as always.

  8. Carrie

    Oh no, I stayed up too late again reading your blog. But I’ll definitely be serving these to my kids this week. Thank you so much for the practical and helpful recipes! Starting the sprouts now…

  9. Diane Hoey

    A few months ago I saw a recipe with sweet potato toast/bread and had the same realization you did – what an ingenious idea. Then I Googled it and realized I was a little late to the party. Nonetheless it’s a great idea. In fact, I’m using them as a “crostini” for appetizers for a friend’s gathering. The Schmear sounds delicious.

    • Sarah Britton

      Hi Diane,

      I think I’m a little late to the party too! I’d seen toast before, but not slices like this. Turns out that it IS a thing 😉 Crostini is awesome too! Gotta love that humble sweet potato. Hope you like the schmear!

      xo, Sarah B

    • Sarah Britton

      Hey Maude,

      I’ve heard of that brand before (I love their dried figs!), but I’ve never had their nut butters. Thanks for the recommendation 🙂
      I hope you love the breakfast as much as I do.

      Big love,
      Sarah B

  10. Julia Austine

    Yes! I have been experimenting with Sweet Pota-toast myself and love the look and sound of this combination. Thank you for always being such a source of succulent inspiration 🙂

    • Sarah Britton

      Hi Julia,

      You’re so sweet to say that, thank you 🙂 I’ve tried the toast myself but didn’t like the raw-ness (surprisingly). I like roasting them much more! I hope you get to try it.

      xo, Sarah B

  11. Denise

    So happy to see you posting again! Sweet potatoes are amazing and have so many uses. These sandwiches look AMAZING. I have not tried a veggie sandwich with them but am headed to the store right now for grocery shopping and will be picking up some sprouts and tomatoes for some sandwiches. By the way, your kitchen counter looks awesome….and that sink!!!!!! Hope your weekend is super. 🙂

    • Sarah Britton

      Hey Denise,

      First of all, thanks for your kind words about the countertop – I am over the moon! Haha…
      I hope you got a chance to try the sandwiches this weekend. I am always amazed at the versatility of the humble sweet potato <3 Sounds like you feel the same!

      xo, Sarah B

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