Sharing another one of his innovative and fresh recipes with us, Travaasa Austin Executive Chef, Ben Baker, dishes on a tasty sandwich good any time of day
Masa and Pecan-Crusted Sweet Potato Sandwich with Chipotle Cilantro Mayo

2 large sweet potatoes
4 fresh ciabatta rolls
2 cups masa harina
¾ cups ground pecans
4 cups fresh slaw
2 eggs beaten

For the Slaw

½ head of red cabbage
1 jicama (1 ½ – 2 pounds)
1 carrot
1 bunch of cilantro
½ cup lemon juice
½ cup oil (a canola, olive blend is nice)
1 Tbsp. fresh grated ginger root
Salt to taste

For Mayo
1 cup mayonnaise
¼ cup chipotle peppers in adobo sauce
1 bunch cilantro
juice of 1 lemon

With a mandolin or chefs knife, finely julienne the red cabbage, jicama and carrot.
Whisk together the lemon juice and oil. Add the freshly grated ginger root to the oil mixture. Dress the slaw mix with the lemon juice dressing.

For Sweet Potatoes
Bake sweet potatoes until just tender. Remove skin and slice into disks.
Dredge sweet potatoes in masa and pecan mixture.
Dip in egg wash, and dredge in the masa mixture once more.
Sauté masa-crusted disks in a little oil until lightly browned.

For Mayo
Chop the peppers and cilantro.
Whisk the lemon juice into the mayo and fold in the chipotle peppers and cilantro.