Name: Sweet Potato and Avocado Sandwich with Poppy Seed Spread
Yield: Makes 2 servings
Ingredients: 1 small sweet potato (about 7 ounces), peeled and cut into three 2-inch-thick slices; 1 tbsp plus 2 tsp honey mustard; 1 tbsp light mayonnaise; 1/4 tsp poppy seeds; 4 slices whole wheat bread; 4 red onion slices, cut 1/8-inch thick; 1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices; 4 tomato slices, cut 1/4-inch thick; 1/4 cup shredded reduced-fat Monterey Jack cheese; 1/2 cup finely shredded lettuce (or alfalfa sprouts)

This sandwich's secret ingredient is sweet potato, and the result is delicious, not your worn-out turkey on wheat. The recipe, adapted from the new cookbook Vegetarian Sandwiches by Paulette Mitchell (Chronicle Books), is super easy. (Boiling a potato is the only cooking required.) It's low in fat and loaded with fiber and beta-carotene — definitely a win-win dinner.

Recipe notes

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