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

-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
Garlic Aioli
Pickled Beets
Goat Cheese

**We used a tablespoon of garlic aioli per sandwich, about 30 grams of pickled beets, 1 ounce of goat cheese, and a handful of arugula.

First, you'll need to roast the sweet potatoes. Preheat the oven to 400 degrees. Toss the sweet potato in olive oil and arrange in a single layer on a large rimmed baking sheet. Season with salt and pepper and then roast for 15 minutes. Remove the sweet potato from the oven, flip the slices, and roast for 10 more minutes or until the slices are fork-tender.

To assemble the sandwich layer 3-4 ounces of sweet potato with aioli, pickled beets, goat cheese, and arugula. Enjoy!


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