Sweet Potato & Smoked Turkey Tea Sandwiches
 
Makes 6
Ingredients
  • 15 (¼-inch-thick) slices peeled sweet potato
  • 4 teaspoons olive oil
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon fine sea salt
  • ½ teaspoon smoked paprika
  • 6 slices seeded wheat bread, frozen
  • 4 tablespoons mayonnaise
  • 6 slices smoked turkey
  • 2 tablespoons stone-ground mustard
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together sweet potato, olive oil, thyme, salt, and paprika. Arrange sweet potato slices in an even layer on prepared baking sheet.
  3. Bake until sweet potatoes are golden brown and tender, approximately 15 minutes. Let cool.
  4. Using a 2¼-inch round cutter, cut 2 rounds from each frozen bread slice.
  5. Spread 6 bread rounds with an even layer of mayonnaise.
  6. On a cutting board or clean work surface, shingle sweet potato slices, and top with turkey slices. Using the same cutter, cut 6 rounds from layered sweet potatoes and turkey. Place a sweet potato–turkey round on mayonnaise side of each prepared bread round.
  7. On remaining 6 bread rounds, spread an even layer of mustard. Place each on top of turkey layer, mustard side down, to create 6 sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.
  8. Just before serving, garnish with fresh thyme, if desired.
Notes
MAKE-AHEAD TIPS: Bread rounds can be cut out and placed in a resealable plastic bag. Use within a day, or freeze for up to 3 months. Sweet potato slices can be baked up to a day in advance, cooled, placed in an airtight container, and refrigerated until needed. Let come to room temperature before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sweet-potato-smoked-turkey-tea-sandwiches/