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Open-Faced Sweet Potato "Sandwich"
10 min prep time
25 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Open-Faced Sweet Potato "Sandwich"
You can use this method with any sandwich fillings. Try sliced tomato, basil, and fresh mozzarella cheese, or try ham with spinach and muenster cheese.
10 min prep time
25 min cook time
4servings
1 sandwich
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Step-By-Step Instructions:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set it aside.
- Slice one round edge of the sweet potato thinly lengthwise. Slice the other round edge of the sweet potato thinly lengthwise. Discard those slices.
- Slice the sweet potato down the middle lengthwise and peel. Repeat for other sweet potato. You will end up with four 1-inch-thick lengthwise slices of sweet potato.
- Place on the prepared baking sheet and spray the tops of the sweet potatoes with cooking spray. Bake the sweet potatoes for 10 minutes, then reduce the heat to 350 degrees F.
- Flip the sweet potatoes and then lay equal amounts of thinly sliced zucchini and red bell pepper on each sweet potato. Season with the salt-free seasoning.
- Cut each slice of swiss cheese in half and top each sweet potato with the swiss cheese. Return the potatoes to the oven for 15 more minutes.
- Serve immediately.
Nutrition facts
4 Servings
-
Serving Size
1 sandwich
- Amount per serving Calories 100
-
Total Fat
2.5g
- Saturated Fat 1.1g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 85mg
-
Total Carbohydrate
14g
- Dietary Fiber 3g
- Total Sugars 6g
- Added Sugars 0g
- Protein 6g
- Potassium 420mg
- Phosphorous 130mg
Ingredients
red bell pepper (seeded and thinly sliced)
1
Swiss cheese (1-ounce each, reduced-fat)
2 slice
salt-free seasoning (like Mrs. Dash)
1 tsp
small zucchini (thinly sliced lengthwise)
1
medium sweet potatoes
2
nonstick cooking spray
1
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