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.

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)

　　Cook sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices. Whisk together honey mustard, mayonnaise, and poppy seeds in a small bowl. To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.

Nutrition Per Serving

　　15 g fat (2 g saturated fat)

　　67.5 g carbohydrates

　　14 g protein

　　17 g fiber

　　#### Nutritional analysis provided by Self