Simple roasted sweet potatoes are super versatile, delicious and good for you. Sweet potatoes are available most of the year, with the fresh crop coming in during fall. Stock up on these sweet roots as they truly make a great addition to meals at any time of the day.
Don’t be afraid to pack up sweet potatoes and take them with you. Yes, they maintain their flavor and consistency and can be eaten warm or cold, straight from the Tupperware in this delicious miso quinoa lunch bowl. And indeed, you can enjoy them in sandwiches as well (see the recipe below). Sweet potatoes are roasted in sliced rounds with a touch of honey and sea salt, perfect for sandwich layering. Rye bread acts as a sturdy base for the creamy ricotta and soft potatoes.
Select potatoes that are firm and bruise-free, and keep them for up to a week.
Sweet Potato Sandwich
Makes 2 sandwiches
- 1 sweet potato, washed and scrubbed
- ½ cup ricotta cheese
- ½ small onion, diced
- Small handful sprouts
- Sea salt
- 4 pieces rye bread
Heat oven to 400F. Roast the sliced sweet potato into rounds ¼ to ½ inch thick. Lightly brush a baking sheet with olive oil. Place the rounds on the sheet, season with sea salt and a light drizzle of honey. Bake until sweet potatoes are round and tender, about 25 minutes. Remove and cool.
Combine ricotta cheese and onion, and spread the mixture on two pieces of rye bread. Layer the ricotta with roasted sweet potatoes, then top with sprouts and the last pieces of bread.
Pack one sandwich for lunch and save one for later. Or hand off to a lucky individual at work.