1
lb. sweet potatoes, peeled and sliced 1⁄2” thick lenghwise
lb. sweet potatoes, peeled and sliced 1⁄2” thick lenghwise1 tbsp. olive oil
1 tsp. ground cumin
1⁄2 tsp. ancho chile powder
Kosher salt and freshly gound black pepper, to taste
2 1⁄2 tbsp. fresh lime juice
2 tbsp. mince cilantro, plus 1⁄2 cup leaves and tender stems
15 cherry tomatoes, quartered
6 sweet, jarred cherry peppers, thinly sliced
2 roasted poblano peppers, thinly sliced
1⁄4 cup sour cream
2 hoagie rolls, halved lengthwise
Heat oven to 400°. Toss potatoes, oil, cumin, chile powder, salt, and pepper on a baking sheet and spread into an even layer; roast, flipping once, until cooked and browned, 20 minutes. Mix 2 tbsp. lime juice, minced cilantro, the tomatoes, peppers, salt, and pepper in a bowl; set salsa aside. Stir remaining lime juice and the sour cream in a bowl. To assemble the sandwiches, layer bottom halves of hoagie rolls with potatoes, salsa, sour cream, cilantro leaves, and tops of rolls.