2-3 medium to large sweet potatoes, peeled
2 Tbsp. EVOO
Salt/Pepper
1/4 tsp. cayenne pepper
Preheat oven to 450 degrees. Cut the sweet potatoes into 1/4 in. strips and lay out on a large baking sheet; toss the potato strips with the oil, salt & pepper, and cayenne pepper. Arrange in a single layer on the baking sheet and bake for 30-45 min., turning occasionally until browned and a bit crispy.
BLTs
2-3 Tbsp. pickled jalapenos coarsely chopped
1 Tbsp. grated onion
2 Tbsp. mayonnaise
1 tsp. cider vinegar
1 tsp. pepper
1 cup shredded cheddar cheese
1/3 cup parmesan cheese
8 sliced sourdough bread, toasted
3-4 roma tomatoes
8 center-cut bacon slices, cooked and halved
2 cups arugula
Combine the first 7 ingredients in a large bowl (add more jalapeno, pepper, etc. to taste). Spread some of the cheese mixture on each toasted bread slice; top each with 3-4 tomato slices. Finally, top each sandwich with 2 bacon halves and some of the arugula.
* Original recipe courtesy of Cooking Light, July 2012, p. 60
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