In case you haven’t noticed, we’ve been talking a lot about the amazing nutritional benefits of sweet potatoes today. In fact, we got 25 other food bloggers from across the US to talk about ’em, too – because today is ONE’s official Sweet Potato Day!
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We tend to freak out a little bit (in a good way) whenever restaurants, chefs and blogs put the spotlight on this nutritious, delicious superfood – so you can imagine how we felt when we found out that ‘wichcraft, a hand-crafted NYC sandwich joint by Chef Tom Colicchio (I’m sure you know him from “Top Chef”), included a sweet potato sandwich on their spring menu.
If you live in California, Nevada or New York, then great – you have access to this delightful pressed sandwich, a symphony of sweet potatoes, black olives, basil, goat cheese and mozzarella. But for the rest of you, you’ll just have to rely on your own cooking skills to recreate this ‘wich, developed by Chef Mike Barbera, at home. Special thanks to ‘wichcraft for sharing their secret recipe with us!
Cook it up, share your review with us in a comment, then be sure to ask world leaders to reduce chronic malnutrition for 25 million kids by 2016 so they can reach their full potential.
Photo credit: govegas.about.com
If you love to cook and support the active movement for sweet potato nutrition in sub-Saharan Africa, take a look at the chef’s special recipe below!
Mozzarella and goat cheese with roasted sweet potato and black olives
makes 4 sandwiches
8 ounces fresh mozzarella, thinly sliced
8 slices country bread
8 tablespoons roasted sweet potato mix
½ cup creamy goat cheese
Salt and pepper
sweet potato mix
1 pound sweet potato
3 oz unsalted butter
1 oz shallots
1 sprig basil, picked and chopped
1 oz dried nicoise olives, chopped
Photo credit: one.org
Preheat the oven to 360 degrees F. Bake the sweet potato about 60 minutes until soft, then scoop out interior into a bowl. Melt butter in a sauce pan over medium heat, add shallots and cook for two minutes, be careful not to burn shallots. Add shallots, olives and basil to bowl of sweet potato and mash together with fork. Season with salt & pepper to taste.
Preheat a sandwich press according to the manufacturer’s specifications (could also grill on a hot skillet if you don’t have a press). Divide the goat cheese among 4 country bread slices. Spread the sweet potato mix evenly over the goat cheese. Top with mozzarella. Close the sandwiches with the remaining bread slices. Place sandwich in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature – the cheese should be melted and the bread slightly golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich half way through to ensure even cooking, making sure the ridges in the bread line up. Once cooked, remove, cut into halves, and serve.
Enjoy your sandwich – and while you’re at it, sign the petition here to help combat malnutrition for 25 million children. It’ll be the sweetest thing you do all day, second only to that sweet potato sandwich!