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Sweet Potato Open Sandwiches 4 Ways

No bread? No problem! Behold the Philadelphia Sweet Potato Open Sandwich 🙌

Ingredients

Apple and Blueberry

180g Original Philadelphia Cream Cheese

1 apple, thinly sliced

1 small handful blueberries

Optional garnish: ⅛ teaspoon cinnamon

Roasted Red Pepper and Rocket

180g Garlic & Herb Philadelphia Cream Cheese

1 pepper, deseeded and cut into a large dice

½ teaspoon oil

Pinch salt and black pepper

10g rocket

Tomato and Onion

180g Sweet Chilli Philadelphia Cream Cheese

2 tomatoes, deseeded and diced

½ red onion, diced

Pinch salt and black pepper

Optional garnish: 5g coriander, roughly chopped

Garlic, Mushrooms and Parsley

180g Garlic & Herb Philadelphia Cream Cheese

80g button mushrooms, washed and quartered

1 garlic clove, peeled and crushed

10g butter

Pinch salt and black pepper

5g parsley, roughly chopped

Sweet Potato Base

1–2 medium-sized sweet potatoes

2 teaspoons oil

¼ teaspoon salt

Pinch black pepper

Preparations

Sweet Potato Base

1. Preheat the grill to 200ºC.

2. Slice an inch off one end of your sweet potato and discard. This will give you stability while slicing.

3. Place your sweet potato cut-side down on the board and make ½-inch-thick slices. Place slices into a medium-sized bowl and coat with the oil, salt, and pepper.

4. Place onto a baking tray and cook for 6–8 minutes on each side or until cooked through and golden brown.

Apple and Blueberry Topping

1. Generously cover each slice with 45g of Philadelphia, then top with apple slices, blueberries, and a sprinkle of cinnamon (optional).

2. Serve and enjoy!

Roasted Red Pepper and Rocket Topping

1. Toss your prepared red pepper in ½ teaspoon oil and a pinch of salt and pepper. Set aside. Place a griddle or frying pan over a high heat and leave to get very hot. Add the peppers and cook for 2–3 minutes on each side. Remove from the pan and set aside.

2. Generously cover each slice of sweet potato with 45g of Philadelphia, then top with peppers and rocket.

3. Serve and enjoy!

Tomato and Red Onion Topping

1. Add the tomatoes, red onion, and salt & pepper to a bowl, stir to combine.

2. Generously cover each slice of sweet potato with 45g of Philadelphia, then top with your tomato mix. Garnish with coriander (optional).

3. Serve and enjoy!

Garlic, Mushrooms and Parsley

1. Place a frying pan over a medium heat and add the butter. Leave to foam and add the mushrooms, garlic, salt & pepper. Cook for 5 minutes or until cooked and starting to turn golden brown. Remove from the heat and add the parsley, stir to combine.

2. Generously cover each slice with 45g of Philadelphia then top with the mushrooms.

3. Serve & enjoy!