2 Servings
45 Minutes

Savory Sweet Potato Sandwich

With: Arnold 12 Grains and Seeds
package of Arnold 12 grains and seeds bread
This Recipe Uses

Arnold 12 Grains and Seeds

Ingredients

  • 4 slices of arnold 12 Grain bread, toasted
    Find In Stores Nutrition Info
  • 2 sweet potatoes, sliced
  • 4 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 tablespoon agave
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon dried oregano
  • 1 cup kale
  • 1 garlic clove, chopped
  • ½ cup mayonnaise
  • ½ cup fresh basil, minced
  • ¼ cup Blue cheese crumbles
  • 3 tablespoons dried cranberries

Instructions

  1. Preheat oven to 350ºF. In a large mixing bowl, combine sweet potatoes, 2 tablespoons olive oil, salt, cumin, agave, cinnamon, nutmeg and oregano.
  2. Lay seasoned sweet potatoes on a baking sheet and place in oven until golden brown (approximately 30 minutes).
  3. In a medium skillet on low heat, sauté kale with remaining 2 tablespoons olive oil and garlic until kale is slightly soft.
  4. Spread mayonnaise and sprinkle basil on 2 slices of bread.
  5. Layer on kale and sweet potato slices.
  6. Top with Blue cheese crumbles, dried cranberries and remaining bread slices.
  • 4 slices of arnold 12 Grain bread, toasted 12 Grains and Seeds
    Find In Stores Nutrition Info
  • 2 sweet potatoes, sliced
  • 4 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 tablespoon agave
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon dried oregano
  • 1 cup kale
  • 1 garlic clove, chopped
  • ½ cup mayonnaise
  • ½ cup fresh basil, minced
  • ¼ cup Blue cheese crumbles
  • 3 tablespoons dried cranberries
  1. Preheat oven to 350ºF. In a large mixing bowl, combine sweet potatoes, 2 tablespoons olive oil, salt, cumin, agave, cinnamon, nutmeg and oregano.
  2. Lay seasoned sweet potatoes on a baking sheet and place in oven until golden brown (approximately 30 minutes).
  3. In a medium skillet on low heat, sauté kale with remaining 2 tablespoons olive oil and garlic until kale is slightly soft.
  4. Spread mayonnaise and sprinkle basil on 2 slices of bread.
  5. Layer on kale and sweet potato slices.
  6. Top with Blue cheese crumbles, dried cranberries and remaining bread slices.