It’s easy to get stuck in a rut eating sandwiches for lunch during the week….why not jazz it up with these sweet potato sandwiches?! They are delicious and packed with vitamin A from the sweet potato!
Ingredients
2 large sweet potatoes
Olive oil
Pinch of salt
Filling options
Cream cheese or cheddar cheese
Smoked salmon and avocado
Salmon or tuna, red onion and cream cheese mixed into a spread
Equipment
Chopping board and knife
Julienne (optional)
Baking tray and parchment paper
Utensils to make your fillings
Allergens
Dairy (optional)
Directions
Preheat the oven to 170c (180c if not fan assisted / gas mark 4)
Wash your potatoes making sure all dirt is removed from the skins
Use either a julienne or carefully cut the sweet potato into thin slices around 1/2 cm thick
Coat both side of the potato slices in olive oil (use a pastry brush or your fingers)
Place on a baking tray lined with parchment paper (you may need to use two trays depending on how many slices you have)
Sprinkle with salt and then pop in the oven for 30 minutes until soft
Prepare your fillings while they are cooking. If you are making the salmon mix chop 1/2 red onion into very small pieces and then mix with a tin of salmon and a large tablespoon of cream cheese
When the potato slices are soft (they may need another 5/10 minutes in the oven to be totally soft - it depends how thick they are!) let them cool a little and then layer your fillings onto half of them
Place another slice on top to make a sandwich, push down slightly and then gobble! Store in the fridge for a day or two but best eaten quickly!
