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Eatsy: Sweet Potato and Bacon Tartine

Nov 8, 2012

by Kimberley Hasselbrink handmade and vintage goods

There is something so lovely in the ritual of weekday lunch: of setting aside a moment away from work and its myriad demands, with a straightforward meal and a brief pause. And yet I find that I rarely treat myself to this. Isn’t that true of so many of us? We power through a sandwich at our desks, answering emails and mindlessly surfing the internet, when instead we could be outside, appreciating the turning leaves and that lovely crisp air so unique to autumn.

This sandwich is exactly the kind of lunch that succeeds in feeling special, despite its simplicity. Something in the combination of roasted sweet potato wedges and arugula elevate it a little, make it a treat, which is a thing we can all use in the middle of a busy week. Vegetarians can forgo the bacon and still have a flavorful meal on hand. Perhaps add a warm bowl of soup to round things out.

Sweet Potato, Arugula and Bacon Tartine
Yield: 2 servings

1 sweet potato, thinly sliced lengthwise
2 slices bacon
1/2 teaspoon paprika
1/2 teaspoon chipotle powder
1/4 teaspoon sea salt
2 slices bread
2 cups arugula
1 tablespoon olive oil
1 tablespoon lemon juice
Goat cheese for spreading

Preheat oven to 400 degrees.

Toss sweet potato wedges with paprika, chipotle powder and salt. Arrange in a single layer on a baking sheet and roast until just tender, about 15 minutes. Set aside.

While the sweet potato wedges roast, cook the bacon in a medium skillet over a medium flame until crisp. Set aside on paper towels.

Next, toast the bread.

Finally, toss the arugula with olive oil, lemon juice and salt and pepper to taste.

To build the tartine, spread a generous layer of goat cheese on one side of each slice of bread, followed by a generous handful of arugula, sweet potato wedges, and crumbled bacon.

You will likely have leftover arugula and sweet potatoes. Serve them along side your tartine if desired.

All photos by Kimberley Hasselbrink.


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