Recipes and image courtesy of Australian Sweet Potatoes | australiansweetpotatoes.com.au
Prep: 10 mins
Cook: 32 mins
- 650g sweet potato, peeled
- 1 Tbsp olive oil
- 50g butter, softened
- 4 slices grain bread, toasted
Preheat oven 200°C fan forced. Slice sweet potato into 1cm thick rounds. Place into a roasting pan. Drizzle with olive oil, season, turn to coat. Roast for 30 minutes, turning once until golden and tender.
Follow instructions for your chosen serving option – or make all three!
Option 1: sweet potato pesto melts
- 4 Tbsp basil pesto
- 200g mozzarella, sliced
- Small basil leaves, to serve
Combine butter and half the pesto, spread over one side of each piece of toast. Top with roasted sweet potato and mozzarella. Place under hot grill until light golden. Drizzle with remaining pesto and sprinkle with basil leaves.
Option 2: sweet potato, feta and olive melts
- 125g soft marinated feta
- 1/2 cup pitted green olives, chopped
- 2 medium tomatoes, thinly sliced
- 3/4 cup finely grated parmesan
Spread butter over one side of each piece of toast. Top with roasted sweet potato. Sprinkle with feta, olives then top with tomato. Sprinkle over half the parmesan. Place under hot grill until light golden. Sprinkle with remaining parmesan.
Option 3: ham, cheese and sweet potato melts
- 2 Tbsp Dijon mustard
- 200g shaved ham
- 4 slices tasty cheese
- Tomato chutney and small rocket leaves, to serve
Combine butter and mustard, spread over one side of each piece of toast. Top with ham, roasted sweet potato and cheese. Place under hot grill until light golden. Serve with tomato chutney and rocket leaves.