2 medium sweet potatoes (3/4 to 1 pound total), scrubbed clean
1 tablespoon olive oil
1/4 packed cup sun-dried tomatoes
3 ounces goat cheese
8 slices hearty whole-grain artisan sandwich bread
1 to 2 teaspoons honey
2 ounces arugula (4 good handfuls)
Heat the oven to 400°F with a rack in the lower-middle of the oven. Brush a baking sheet with some of the olive oil and set aside.
Slice the sweet potatoes into rounds 1/4-inch to 1/2-inch thick. Lay them on the baking sheet in a single layer. Brush the tops with more olive oil, and sprinkle with salt. Bake until the rounds are browned, tender, and look toasted on the undersides, 20 to 25 minutes. Remove from the oven and let cool.
Meanwhile, if your sun-dried tomatoes were packed in oil, place them in a strainer and rinse them under cool water. Pat dry. Mince the tomatoes into small pieces, and then mash them into the goat cheese in a small bowl. Set aside.
→ Recipe Tip: At this point, all the ingredients can be refrigerated for up to a week and individual sandwiches can be assembled as needed.
To assemble, lay two pieces of bread on your work surface. Spread each slice with a tablespoon of the tomato-goat cheese mixture. Add a layer of sweet potato rounds to one of the slices, overlapping them slightly. Drizzle a little honey over the sweet potatoes. Top with a handful of arugula and the second slice of bread.
Repeat as needed to make more sandwiches. Eat immediately or wrap the sandwiches and eat within 4 hours. The prepared sandwiches can be refrigerated, but the bread will stale quickly if left in the fridge for longer than a few hours.
This recipe was first published September 2013.