Cajun-Spiced Sweet Potato & Asparagus Po’Boy with Pickled Fennel

1. Blanch Asparagus

Start by bringing 3 quarts of water to a boil in a large pot. Add 2 tablespoons of kosher salt and blanch the asparagus for 30 seconds. Remove the asparagus with a slotted spoon and set it aside.

2. Soak Yams

Place the sliced Garnet yams into the hot water you used for the asparagus. Cover the pot and let the yams soak for about an hour. This soaking step helps to soften the yams and prepares them for roasting. After soaking, drain the yams in a colander and allow them to dry for 30 minutes.

3. Preheat Oven

While the yams are soaking, preheat your oven to 400°F. Line two baking sheets with parchment paper. This will prevent sticking and make for easy cleanup later.

4. Prepare Yam Coating

In a small bowl, mix together 2 tablespoons of olive oil, 2 teaspoons of molasses, 2 teaspoons of Bragg Liquid Aminos, 1 tablespoon of Blackened Seasoning, and ½ teaspoon of salt. Toss the dried yams in this mixture until they are well-coated. Spread the yams in a single layer on one of the prepared baking sheets and roast them in the preheated oven for 50 minutes, flipping them halfway through to ensure even cooking.

5. Roast Asparagus

While the yams are roasting, toss the blanched asparagus with 1 tablespoon of olive oil and ¼ teaspoon of salt. Spread the asparagus on the second baking sheet and roast in the oven for 25 minutes.

6. Toast Bread

Once both the yams and asparagus are perfectly roasted, set them aside. Halve the French or Italian bread loaves lengthwise and toast them in the oven for 4-5 minutes until they are slightly crispy.

7. Assemble Sandwiches

To assemble the sandwiches, generously spread Creole Rémoulade on the bottom halves of the toasted bread. Layer the roasted yams, asparagus, and heirloom tomato slices on top. Season with a pinch of salt and freshly ground white pepper. Add a handful of dill-pickled fennel and shredded little gem lettuce before covering with the top halves of the bread.