Photo: Iain Bagwell; Styling: Heather Chadduck
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
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.