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Sweet potato and corned beef sandwich recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 450g gold sweet potato, peeled, chopped
  • 46.80 gm Dijon mustard
  • 39.60 gm whole-egg mayonnaise
  • 8 slices High Fibre Low GI White bread
  • 80g goat’s cheese, crumbled
  • 8 sliced Deli Corned Silverside
  • 40g baby rocket leaves
Instructions:
  • Boil the sweet potato in a large saucepan of water until tender, about 10 minutes. Drain and transfer to a heatproof bowl. Mash with a fork until smooth.
  • In a small bowl, mix mustard and mayonnaise. Put half of the bread on a clean work surface. Spread with half of the mustard mixture. Layer sweet potato, goat’s cheese, silverside, and rocket on top. Add remaining mustard mixture. Place the remaining bread on top and slice in half to serve.

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