#Vegan Recipe of the Day: Sweet Potato and Avocado Sandwich

1 small sweet potato, peeled and cut into 3 slices about 2 inches thick
1 Tbsp. plus 2 tsp. mustard
1 Tbsp. soy mayonnaise (try Vegenaise)
4 slices whole wheat bread
4 red onion slices
1/2 small avocado, peeled, pitted, and sliced
4 tomato slices
Salt and pepper, to taste
1/4 cup shredded vegan Monterey Jack cheese (try Follow Your Heart brand)
1/2 cup finely shredded lettuce

•Cook the sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices.
•Whisk together the mustard and soy mayonnaise in a small bowl.
•Spread the mustard mixture on two of the bread slices. Top each with half of the onion slices, avocado slices, and tomato slices. Sprinkle lightly with the salt and pepper.
•Add a layer of sweet potato slices and half of the "cheese" and lettuce to each sandwich. Top with the remaining slices of bread.