If you have leftover sweet potatoes, then add them to this tasty sandwich recipe. Top each Open-Faced Sweet Potato-Mushroom Sandwich with fresh thyme sprigs for the ultimate lunchtime treat.
1 cup mashed sweet potatoes
3 ounces crumbled goat cheese
1/2 teaspoon ground chipotle chile pepper
12 (3-inch) square, toasted rye bread slices
3 thick bacon slices
1/2 cup sliced sweet onion
5 ounces sliced shiitake mushrooms
1/2 teaspoon chopped fresh thyme
Fresh thyme sprigs
How to Make It
Stir together mashed sweet potatoes, goat cheese, and ground chipotle chile pepper. Spread mixture on toasted rye bread slices. Cook bacon in a skillet over medium heat 4 to 5 minutes or until crisp; remove bacon. Drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon. Sauté onion in hot drippings until caramelized. Add mushrooms and chopped fresh thyme; sauté 2 minutes. Stir in bacon; spoon over sweet potato mixture. Place sandwiches on a baking sheet. Bake at 425° for 8 minutes. Top with fresh thyme sprigs.