Sweet potato, apples, and cheddar, oh my!

Two nights ago, I was NOT feeling like cooking, but wanted something warm and delicious.  I had plenty of sweet potatoes and apples (both currently very abundant at the farmer’s market), so decided to whip up something with those.  I also had gotten this unbelievable bread from the Davis Square farmer’s market (I think it was from Hi-Rise Bakery), and definitely wanted to eat some more of that.  What better way to use all of this than a hot, open-face roasted sweet potato, apple, and cheddar sandwich?

(serves 2)

4 slices bread

grainy mustard

1 sweet potato

1 apple

cheddar

I didn’t really have the time to roast the sweet potatoes whole and then slice them, so decided to try slicing them first and then roasting them.  It actually worked out really well!  The oven was at 400 F, and I oiled a Pyrex pan, and laid the slices in there.  Some of them were overlapping, but that was fine.  I took the pan out a few times to turn the slices, and it only took about 15 min. before they were perfectly tender.

Then I laid the bread slices on a baking sheet and threw them in the oven to toast them quickly.  Next came the pungent grainy mustard on the bread, and then I laid slices of sweet potato and apple on top of that.  The cheddar came last, so that once melted, it would hold the rest of the ingredients all together on top of the bread.  Back it all went into the oven for a few minutes until the cheese was melted, and then it was time to eat!!

Quick, easy dinner that’s completely local (well, except for the French mustard), and very satisfying!  This would be great with a mesclun salad as well.  Siena Farm at the Copley Square farmer’s market has the most amazing mesclun mix I have ever had.  I believe their last farmer’s market of the season is this Tuesday (the 24th), so if you get a chance to head over there, grab some of their mesclun mix to treate your taste buds.

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