Spiced Sweet Potato Sandwich with Feta

Ingredients

• 1 large sweet potato (about 12 oz.)
• peeled
• sliced lengthwise into 1/4"–1/2"-thick planks
• 1 tsp. ancho chile powder
• 1/2 tsp. ground cumin
• 3 Tbsp. extra-virgin olive oil
• plus more for drizzling
• 1 medium beet
• peeled
• cut into thin matchsticks or grated on the large holes of a box grater
• 1/2 small red onion
• thinly sliced
• 3 Tbsp. seasoned rice vinegar
• 1/2 cup mayonnaise
• 1 large garlic clove
• finely grated
• 1 Tbsp. plus 1 tsp. fresh lemon juice
• 2 sesame kaiser rolls
• split
• 1 1/2 cups parsley

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Combine sweet potato, ancho chile powder, cumin, and 3 Tbsp. oil in a medium bowl; season generously with salt and pepper and toss until sweet potato is evenly coated.

3. 3

   Heat a dry large skillet, preferably cast iron, over medium.

4. 4

   Arrange sweet potato in a single layer without overlapping (you will most likely be able to fit them all at once, but work in 2 batches if needed).

5. 5

   Cook, undisturbed, until blackened in spots, about 4 minutes.

6. 6

   Turn slices over and transfer skillet to oven.

7. 7

   Roast until tender, 10–15 minutes.

8. 8

   Remove from oven.

9. 9

   Meanwhile, combine beet, onion, and vinegar in a medium bowl; season generously with salt and pepper and toss well.

10. 10

    Let sit to allow beet to soften.

11. 11

    Mix mayonnaise, garlic, and 1 Tbsp. lemon juice in a small bowl; season generously with salt and pepper.

12. 12

    Heat broiler.

13. 13

    Toast rolls, cut side up, on a rimmed baking sheet until golden brown, 30–60 seconds.

14. 14

    Remove rolls from oven.

15. 15

    Toss herbs with remaining 1 tsp. lemon juice in a medium bowl to coat.