Alright, alright – this is another one of my “this is hardly a recipe” recipes. So you’re probably wondering – why post it? Okay – while this is quite a simple panini, it is also a quite amazing panini. The Sweet Potato panini. Oh, yes. Last time I made one, I tried finding the quickie recipe I posted the last time I had made it, but apparently I had been slacking in the recipe department, and never posted it.
Not wanting to waste time hunting through individual posts, I decided to wing it based on vague memory, and while it turned out fine, it was no.where.near. the delicious level of the last one I made.
Having the inkling for my beloved sweet potato panini today, I tried finding the recipe again. After hunting through posts, I finally found it, and set to work. And so as save myself the hassle of hunting through days and days of sweet potato usage, and so you guys can bask in the glory that is a sweet potato panini – I present to you this lovely outline.
Why an outline? Because – if you are at all like me (and bless your soul if you are) you don’t really follow recipes anyways. I mean – I got this idea from one calling for avocados and a lemon dressing and other stuff I declined on. But really – there are some essentials in this “recipe” as well as some “totally up to you”‘s. So, here you are. The essentials and the whatevers.
For the dressing, gather your essentials:
–Plain greek yogurt
-some sort of sweet dijon mustard (I get Maine Maple Dijon mustard by Taste of Inspirations from Hannafords. I consider this to be absolutely essential to this dressing, but I don’t know that everyone has access to something similar. Worse comes to worse – mix real maple syrup with some regular dijon mustard?)
For the dressing, your optionals:
-cracked black pepper
-curry powder (I buy mine in bulk and honestly can’t say what spice level or whatever it’s called is. But – it’s not very spicy, and is more sweet. I love it!)
For the Sandwich, your essentials:
–Some sort of pita or flatbread. (Or, obviously, you can use bread-bread, but I think that’d be disguising the sweet potato too much. I’ve tried this also as a wrap – but I much prefer the Joseph’s flax pitas beccause they’re thin enough, but not as thin as a wrap. Just use it like a tortilla and fold over!)
-a small sweet potato, sliced into rounds
-curry powder, cracked sea salt, and cracked black peppah
Your optionals (but definitely suggesteds):
-red onion, sliced
-red pepper, sliced
-shredded parmesan or mozarella cheese (i’ve done both – prefer good parmesan, but mozarella is just as nice if you want a more mild flavor)
-roma tomato, sliced
1. Take your sliced sweet potato rounds, and place on a george foreman grill/panini press of some sort. Season with salt, pepper, and curry powder and start them cooking on the one side while you gather the troops for your dressing.
and then combine approximately 1 Tbs. of greek yogurt, 1 tsp. mustard, and a good sprinkling of poppyseeds, as well as the black pepper and curry powder, if using.
Obvis, I don’t typically measure, but that’s how much I used. Hey – I warned you this was an outline. Hah! P.S. – that wasn’t enough. I mixed together another half tablespoon’s worth or so upon this realization. Just a heads-up.
By now, it should be about time to flip your sweet potatoes. Flip, and season the side now upwards.
You may not need to shut the top this time – depends how long you cooked them for. I didn’t, though usually I do. Eh well. Also – if you cut them really thick, you probably won’t even need to flip them at all, depends on your press. and stuff.
Regardless – in the meantime, gather your next victims of choice:
and set to work with the assemblage. It’s a delicate art. Season with some salt, pepper, and curry powder, too:
Plate up real pretty, put your bib on, and dine!