Sweet Potato Sandwiches With Feta And Salsa Verde

• 2 medium sweet potatoes (about 1 1/2 lbs. total), peeled and sliced into 1/2-in.-thick rounds
• 2 tablespoons plus 1/4 cup extra-virgin olive oil
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red chile flakes
• 1 garlic clove, minced
• 1 tablespoon brined capers, minced
• 2 cups loosely packed flat-leaf parsley leaves, finely chopped
• 1/2 teaspoon lemon zest
• 1 seeded baguette, cut crosswise into 4 equal pieces, each piece cut in half horizontally
• 4 ounces feta cheese, crumbled

1. Preheat oven to 450u0b0. In a large bowl, combine sweet potato rounds, 2 tbsp. oil, the fennel seeds, salt, and chile flakes. Toss to coat. Transfer sweet potatoes to a parchment paper-lined rimmed baking sheet and spread out in a single layer. Bake, turning once, until soft and golden, about 20 minutes.
2. Meanwhile, make salsa verde: Mix garlic, capers, parsley, zest, and remaining 1/4 cup oil.
3. Heat baguette pieces in the oven until just warmed through, about 8 minutes; then make 4 sandwiches with sweet potato rounds, salsa verde, and feta.

sweet potatoes, extravirgin olive oil, fennel seeds, kosher salt, red chile flakes, garlic, capers, parsley, lemon zest, baguette, feta cheese

Taken from www.myrecipes.com/recipe/sweet-potato-sandwiches-feta-salsa-verde (may not work)