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Sweet Potato Sandwiches with Feta and Salsa Verde





Yields
Serves 4 (serving size: 1 sandwich)



Total Time
30 mins

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

su-Sweet Potato Sandwiches with Feta and Salsa Verde Image




Photo: Annabelle Breakey; Styling: Randy Mon
 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
Step 1
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.

Step 2
2

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

Step 3
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 652Calories from Fat 39
% Daily Value *
Total Fat 29g45%

Saturated Fat 7.8g39%
Cholesterol 25mg9%
Sodium 1279mg54%
Total Carbohydrate 82g28%

Dietary Fiber 7.2g29%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.