Ingredients
Directions
Preheat oven to 325°F and line a baking sheet with parchment paper.
In a bowl, add all of the Coconut Bacon ingredients and toss until evenly coated.
Spread onto the baking sheet in an even layer and bake for 5 minutes, stir, and bake for 5 more minutes being careful not to burn.
Remove from heat and let cool.
Meanwhile, toast the bread.
Spread the mashed sweet potato on two slices of toast.
Spread the hummus on the other two slices.
Top with remaining ingredients, combine to make sandwiches, and enjoy.
Chef's Notes
Gluten-Free
Use gluten-free bread or gluten-free tortillas or wraps instead of bread.
Flour-Free
Omit the bread. Instead of mashing the sweet potato, slice it in half. Spread the hummus on top of the sweet potato, then add layers of the remaining ingredients.
Soy-Free
Substitute coconut aminos for tamari.
Prep
Cook the sweet potato ahead. For best results, make sandwiches to order.
Storage
Store leftover coconut bacon in an airtight container at room temperature for up to 7 days.
Ingredients
Directions
Preheat oven to 325°F and line a baking sheet with parchment paper.
In a bowl, add all of the Coconut Bacon ingredients and toss until evenly coated.
Spread onto the baking sheet in an even layer and bake for 5 minutes, stir, and bake for 5 more minutes being careful not to burn.
Remove from heat and let cool.
Meanwhile, toast the bread.
Spread the mashed sweet potato on two slices of toast.
Spread the hummus on the other two slices.
Top with remaining ingredients, combine to make sandwiches, and enjoy.
