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Open-Faced Sweet Potato-Mushroom Sandwiches

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

How to Make It

  1. 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.