Sweet Potato Sandwiches with Feta and Salsa Verde

Sweet Potato Sandwiches with Feta and Salsa VerdeRecipe
Photo: Annabelle Breakey; Styling: Randy Mon

The meatiness of sweet potatoes makes them perfect for sandwiches; salty feta and salsa verde add savoriness.

Serves 4 (serving size: 1 sandwich)


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2 medium sweet potatoes (about 1 1/2 lbs. total), peeled and sliced into 1/2-in.-thick rounds
2 tablespoons plus 1/4 cup extra-virgin olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon kosher salt
1/4 teaspoon red chile flakes
1 garlic clove, minced
1 tablespoon brined capers, minced
2 cups loosely packed flat-leaf parsley leaves, finely chopped
1/2 teaspoon lemon zest
1 seeded baguette, cut crosswise into 4 equal pieces, each piece cut in half horizontally
4 ounces feta cheese, crumbled


Total: 30 Minutes

1. Preheat oven to 450°. In a large bowl, combine sweet potato rounds, 2 tbsp. oil, the fennel seeds, salt, and chile flakes. Toss to coat. Transfer sweet potatoes to a parchment paper-lined rimmed baking sheet and spread out in a single layer. Bake, turning once, until soft and golden, about 20 minutes.

2. Meanwhile, make salsa verde: Mix garlic, capers, parsley, zest, and remaining 1/4 cup oil.

3. Heat baguette pieces in the oven until just warmed through, about 8 minutes; then make 4 sandwiches with sweet potato rounds, salsa verde, and feta.

Created date

January 2015

Nutritional Information

Calories 652
Caloriesfromfat 39 %
Protein 18 g
Fat 29 g
Satfat 7.8 g
Carbohydrate 82 g
Fiber 7.2 g
Sodium 1279 mg
Cholesterol 25 mg