Sweet Potato Melts - 3 Ways

Sweet Potato Pesto Melts

Makes 4
Prep time 10 mins
Cooking time 32 mins

Ingredients
650g sweet potato, peeled
1 tbs olive oil
50g butter, softened
4 tbs basil pesto
4 slices grain bread, toasted
200g mozzarella, sliced
Small basil leaves, to serve

Method
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 30 minutes, turning once until golden and tender.
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, sprinkle with basil leaves. Serve.

Sweet Potato, Feta and Olive Melts

Makes 4
Prep 10 mins
Cooking 32 mins

Ingredients

650g sweet potato, peeled
1 tbs olive oil
50g butter, softened
4 slices grain bread, toasted
125g soft marinated feta
½ cup pitted green olives, chopped
2 medium tomatoes, thinly sliced
3/4 cup finely grated parmesan

Method
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 30 minutes, turning once until golden and tender.
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. Serve.

Ham Cheese and Sweet Potato Melts

Makes 4
Prep 10 mins
Cooking time 32 mins

Ingredients
650g sweet potato, peeled
1 tbs olive oil
50g butter, softened
2 tbs Dijon mustard
4 slices grain bread, toasted

200g shaved ham
4 slices tasty cheese
Tomato chutney or small rocket leaves, to serve

Method
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 30 minutes, turning once until golden and tender.
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.