• 2 Turano French Rolls
• 1 lb. sweet potatoes, peeled and sliced 1/2" thick lengthwise
• 1 tbsp. olive oil
• 1 tsp. ground cumin
• 1⁄2 tsp. ancho chile powder
• Kosher salt and freshly gound black pepper, to taste
• 2 1⁄2 tbsp. fresh lime juice
• 2 tbsp. mince cilantro, plus 1/2 cup leaves and tender stems
• 15 cherry tomatoes, quartered
• 6 sweet, jarred cherry peppers, thinly sliced
• 1⁄4 cup sour cream

① Heat oven to 400°.
② Toss potatoes, oil, cumin, chile powder, salt, and pepper on a baking sheet and spread into an even layer; roast, flipping once, until cooked and browned, 20 minutes.
③ Mix 2 tbsp. lime juice, minced cilantro, the tomatoes, peppers, salt, and pepper in a bowl; set salsa aside. Stir remaining lime juice and the sour cream in a bowl.
④To assemble the sandwiches, layer bottom halves of French Rolls with potatoes, salsa, sour cream, cilantro leaves, and tops of French Rolls.