Jil cream and beet sandwich

INGREDIENTS:

Roasted sweet potato

- 1 small sweet potato

- 2 tablespoons olive oil

- 1 tsp paprika powder

- 1/2 teaspoon salt

Jil and beet cream

- 1/2 Jil log

- 100 g cooked beet

- 1/2 clove garlic

- 1 tablespoon olive oil

- 1 tablespoon balsamic vinegar

- 1 tsp. maple syrup

- Salt and pepper

Sandwich

- 2 brioche buns, hot dog style

- 1/2 Jil log, sliced

- Spinach shoots

- Crushed walnuts

- Radishes

PREPARATION :

1. Preheat oven to 200°C and line a baking tray with baking paper.

2. Rinse and cut the sweet potato into slices about 5 mm thick. Place sweet potato slices on baking sheet, drizzle with olive oil and sprinkle with paprika and salt. Massage the sweet potato slices with your hands to coat well and bake in the oven for 20 minutes, until golden-brown and cooked through.

3. Meanwhile, prepare the Jil and beet cream. Peel and chop the cooked beet. Cut half a Jil log into slices (reserve the rest for garnish). Peel and mince garlic. Blend all ingredients in a blender to obtain a smooth, creamy mixture. Taste and adjust seasoning.

4. When the sweet potato is cooked, assemble the sandwiches. Slice the bread in half lengthwise, then top with spinach shoots, Jil and beet cream, slices of roasted sweet potato, and slices of Jil. Add a few chopped radishes and chopped walnuts.

Enjoy your meal!