Spiced sweet potato sandwich with feta for a tasty lunch

Ingredients for Spiced sweet potato sandwich with feta

• 340 g sweet potato, peeled, sliced lengthwise into 1/2–1 cm thick planks

• 5 ml ancho chilli powder

• 2.5 ml ground cumin

• 45 ml extra-virgin olive oil, plus more for drizzling

• 1 medium beet, peeled, cut into thin matchsticks or grated on the large holes of a box grater

• 1/2 small red onion, thinly sliced

• 45 ml seasoned rice vinegar

• 120 g mayonnaise

• 1 large garlic clove, finely grated

• 15 ml plus 5 ml fresh lemon juice

• 2 sesame kaiser rolls, split

• 45 g parsley, mint, and/or coriander leaves

• 140 g feta, thinly sliced into planks, divided

• kosher salt (to taste)

• freshly ground pepper (to taste)

How to make Spiced sweet potato sandwich with feta

1. Preheat the oven to 200°C (fan) / 210°C (conventional).

2. In a medium bowl, combine the sweet potato, ancho chile powder, cumin, and 45 ml of oil; season generously with salt and pepper. Toss until the sweet potato is evenly coated.

3. Heat a dry large frying pan, preferably cast iron, over medium heat.

4. Arrange the sweet potato in a single layer without overlapping. If necessary, work in two batches. Cook undisturbed for about 4 minutes, or until blackened in spots.

5. Turn the slices over and transfer the frying pan to the oven. Roast for 10–15 minutes, or until tender. Remove from the oven.

6. Meanwhile, in a medium bowl, combine the beetroot, onion, and vinegar; season generously with salt and pepper and toss well. Let the mixture sit to allow the beetroot to soften.

7. In a small bowl, mix the mayonnaise, garlic, and 15 ml of lemon juice; season generously with salt and pepper.

8. Heat the grill. Place the rolls cut side up on a rimmed baking tray and toast until golden brown, about 30–60 seconds. Remove the rolls from the oven.

9. In a medium bowl, toss the herbs with the remaining 5 ml of lemon juice to coat. Drizzle with oil, season with salt and pepper, and toss again to combine.

10. To assemble the sandwiches, pour off any accumulated liquid from the beetroot mixture. Spread the seasoned mayonnaise evenly over the cut sides of the rolls.

11. Arrange the feta slices over the bottom halves of the rolls. Top with the sweet potato slices and pile some of the beetroot mixture on top.

12. Mound the herbs over the beetroot, close the sandwiches with the top halves of the rolls, and cut in half.

13. The sweet potato, beetroot mixture, and seasoned mayonnaise can all be prepared up to 2 hours in advance. Store the sweet potato and beetroot mixture separately, tightly covered, at room temperature. Cover and chill the mayonnaise.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.