Tempura Sweet Potato Sandwiches with Apple, Watercress & Green Curry Aioli

Original English Muffins
Original English Muffins

Deliciously different, this vegetarian sandwich is assembled on our Original English Muffins.



  • Red Apple Slices
  • Watercress
  • 4 Canyon Bakehouse Original English Muffins, halved and toasted


Tempura Sweet Potato

  • 2 C. Canola Oil
  • 2 eggs
  • ¾ tsp Kosher salt
  • ¾ C. Ice Water
  • ¾ C. Gluten Free All-Purpose Flour Blend
  • 1 sweet potato, sliced into 1/8-inch slices


Green Curry Aioli

  • 1/3 C. Mayonnaise
  • 2 Tbsp. Olive Oil
  • 2 tsp. Green Curry Paste



  1. To make the aioli, drop the mayonnaise into a small bowl and slowly whisk in the olive oil. Whisk the green curry paste into the mayonnaise mixture. Chill for 20 minutes.
  2. To make the tempura, beat the eggs in a mixing bowl and incorporate the ice water.
  3. Sift together the salt and flour before adding to the egg mixture gradually.
  4. Bring the oil to 360 degrees in a large, deep skillet over medium heat.
  5. Test the oil with a small drop of batter. It should turn golden, but not burn.
  6. Dry the sweet potato slices with a paper towel.
  7. Using tongs, drop the sliced sweet potatoes (5 at a time) into the batter and then into the pan. Cook 30-60 seconds on each side, until just golden. Remove from the oil and place on a cooling rack to drain onto paper towels. Repeat with remaining slices.
  8. Spread the aioli onto one half of each toasted English Muffin.
  9. Between the muffin slices, assemble the tempura sweet potato, sliced apple and watercress as desired.


Difficulty: Easy

Prep: 10 min

Cook: 10 min

Servings: 4