I made a double recipe, and had enough sweet potatoes for 5 sandwiches.
Roasted Sweet Potatoes
- 1 medium sized sweet potato, peeled and sliced into 1/4-inch thick pieces
- 1/2 tablespoon olive oil
- 1/2 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon paprika
- Preheat oven to 325Â°F (165Â°C).
- Mix all ingredients in a small bowl, until all sweet potato chips are covered on both sides.
- Place sweet potato chips on a baking sheet, and bake until the potatoes are soft. 18-20 minutes. Check by piercing with toothpick or fork.
- Bread of choice–I used sourdough
- 1 avocado, sliced into thin slices
- mozzarella cheese, thinly sliced
- dijon mustard
- Fresh spinach
Note, I do not have a press, so I just pan-grilled my sandwiches. You can adapt this to a real press if you have one.
- Spread mustard on one slice of bread. Place cheese on the other. Atop the cheese, place sweet potatoes and spinach.
- Place sandwich on a buttered griddle (or butter the bread before placing on the griddle), cheese side down. Grill until the bread has begun to turn golden brown and cheese has begun to melt, then flip and grill until the other side is golden brown.
- Open the sandwich and add the arugula and sprouts.
I felt that the sweetness of the sweet potatoes was a little overpowering of the other flavors in the sandwich. I also felt the texture could use some work. Next time I will try adding a pinch of cayenne pepper to the grilled potato mix, to give the sweet potatoes a bit more bite, and to offset the sweetness a little. I may also try to pan-fry the sweet potato slices in butter, to make them a little crispy, rather than soft.