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Roasted Sweet Potato and Pickled Beet Sandwich

We received two large sweet potatoes in our latest veggie box and I decided to finally tackle this sandwich which I've had on my Pinterest board for months. Although it sounded weird to put sweet potatoes on a sandwich the end result was great. The roasted sweet potatoes made a nice base and contrasted nicely with the pickled beets and the tangy goat cheese. I had a partial bag of arugula in the fridge which added a nice peppery flavor. The sweet potato I used was 18 ounces which was perfect for four sandwiches and since I'm still working from home I just reheated the leftover sweet potato slices in the oven the next day. Dave liked how the hot sweet potatoes melted the goat cheese a little bit inside the sandwich since we opted not to toast the bread. 

Recipe from Alexandra Cooks
Ingredients: -1 sweet potato, peeled and sliced 1/4-inch thick (about 1 lb. post peeling and slicing) -1/2 tablespoon olive oil -Salt and pepper to taste

For the sandwich** Whole Grain Bread

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