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.
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- Prep time
- 10 min
-
- Cook time
- 25 min
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- Servings
- 4 Servings
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- Serving size
-
1 sandwich
Ingredients
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red bell pepper (seeded and thinly sliced)
- 1
- 1
-
-
Swiss cheese (1-ounce each, reduced-fat)
- 2 slice
- 2 slice
-
-
salt-free seasoning (like Mrs. Dash)
- 1 tsp
- 1 tsp
-
-
small zucchini (thinly sliced lengthwise)
- 1
- 1
-
-
medium sweet potatoes
- 2
- 2
-
-
nonstick cooking spray
- 1
- 1
-
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Directions
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Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set it aside.
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Slice one round edge of the sweet potato thinly lengthwise. Slice the other round edge of the sweet potato thinly lengthwise. Discard those slices.
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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.
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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.
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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.
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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.
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Serve immediately.