Rating: 4 stars
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The meatiness of sweet potatoes makes them perfect for sandwiches; salty feta and salsa verde add savoriness.

Jessica Battilana
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

total:
30 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

652 calories; calories from fat 39%; protein 18g; fat 29g; saturated fat 7.8g; carbohydrates 82g; fiber 7.2g; sodium 1279mg; cholesterol 25mg.
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