A cemita is a Mexican sandwich that hails from Puebla, Mexico. A popular street-food, its name comes from the specific type of soft, sesame-flecked roll that encases a wide variety of fillings. This vegetarian version has you bake slices of panko-coated sweet potato until golden and crisp, then sandwich them in a toasted bun (with plenty of fresh and flavorful fixings inbetween).

Martha Stewart Living, October 2020

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Credit: Con Poulos

Recipe Summary

total:
55 mins
prep:
30 mins
Servings:
4
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Drizzle a rimmed baking sheet with oil. Whisk together sour cream and chipotle and sauce; season with salt. Transfer 2/3 cup mixture to another bowl; set aside. Toss sweet potatoes with remaining mixture.

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  • In a shallow dish, toss panko with oil; season to taste. Coat both sides of potatoes in panko, pressing to adhere; transfer to baking sheet. Roast, flipping once, until golden and crisp, 30 to 35 minutes.

  • Toss onion with lime zest and juice. Let stand 10 minutes, then stir in cabbage; season to taste. Spread beans over bottoms of buns. Top with cabbage and sweet-potato rounds. Spread reserved sour-cream mixture over top halves of buns; serve with pickles.

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