-
Prep time
10 minutes
-
Cook time
55 minutes
-
Serves
1 sandwich
Author Notes
This is a fun spin on the Fluffernutter, the pride of Massachusetts. Traditionally made by sandwiching commercial peanut butter and marshmallow fluff between slices of soft white bread, this variation introduces an extra bit of veggies in the form of extra-soft Sara Lee® White Made with Veggies Bread and rich, homemade sweet potato-based peanut butter spread. There’s an optional (but highly recommended) griddling step that adds a little crunch to your bread, and you could customize your sandwich by adding sliced banana, crushed pretzels, shaved chocolate, chopped nuts, or any other add-ons you can think of.
This recipe makes more sweet potato peanut butter than you’ll need for the sandwich, but it’s a terrific condiment to have on hand—spread it over toast, use it as a dip for crackers or veggies, or just lick it off the spoon. Once the sweet potato is cooked, and it can certainly be roasted ahead of time, this spread comes together in just a few minutes. —Lukas Volger
Test Kitchen Notes
For more sandwich inspiration, check out The Big Bread Reveal.
This recipe is shared in partnership with Sara Lee® Bread. —The Editors
Ingredients
- For the sandwich:
-
2
slices Sara Lee® White Made with Veggies Bread
-
3 tablespoons
sweet potato peanut butter
-
1 tablespoon
marshmallow fluff or creme
-
1 tablespoon
butter, divided (optional)
-
Flaky salt (optional)
- For the sweet potato peanut butter:
-
1
(10- to 12-ounce) medium-large sweet potato
-
3 tablespoons
natural peanut butter, unsweetened and unsalted
-
1 tablespoon
cream cheese
-
2 teaspoons
maple syrup
-
1/2 teaspoon
salt
Directions
- For the sandwich:
-
Spread the sweet potato peanut butter on one slice of bread, and the marshmallow fluff on the other. Sandwich the pieces together.
-
Stop there if you like, but to griddle the sandwich, place a skillet over medium heat. When hot, add ½ tablespoon butter, and as soon as it melts, add the sandwich, gently nudging it around the pan for the bread to soak up the butter. Cook until golden-brown and crisp, about 2 minutes. Add the remaining butter directly to the top side of the bread, then flip the sandwich and cook on the second side. The second side will brown a bit faster, so check every 30 seconds to make sure it doesn’t burn.
-
Sprinkle the sandwich with flaky salt just before serving.
- For the sweet potato peanut butter:
-
Roast the sweet potato: Heat your oven or toaster oven to 375 °F. Place the sweet potato in a small oven-safe skillet or on a baking sheet, then bake until completely tender and easily pierced with a paring knife, about 45 minutes. Allow to cool. (This can be done a few days in advance.)
-
Using a mini food processor or handheld immersion blender, combine the roasted sweet potato with the peanut butter, cream cheese, maple syrup, and salt and blend until smooth, scraping down the sides as needed to ensure the mixture is evenly blended (about 2 minutes). This recipe makes about 1 to 1 ½ cups depending on the size of your sweet potato.
See what other Food52ers are saying.