"A great twist on a traditional favorite. "

  2 large sweet potatoes
  1 tablespoon E. Waldo Ward Extra-Virgin Olive Oil
  8 slices sourdough bread
  2 tablespoons plus teaspoons E. Waldo Ward Fig Preserves
  1/2 pound Brie cheese, cut into 8 long even slices
  4 ounces prosciutto
  2 tablespoons unsalted butter, softened 


1Preheat the oven to 500 degrees F. Line a large baking sheet with foil. Scrub the sweet potatoes and cut fries about 1/2 inch thick. Toss on the baking sheet with the olive oil and season lightly with salt. Spread a single layer and bake for 10 minutes; flip with a spatula, the bake until the ends start to crisp, 8-10 minutes.

Heat a nonstick griddle or large skillet over medium heat. Lay the bread slices in pairs on a work surface. Spread fig preserves equally onto 4 slices of bread. Lay 2 slices of cheese over the preserves. Arrange the prosciutto on top, folding evenly with the edges of the bread. Cover with the remaining bread silces and spread half the butter on top. Invert the sandwiches into the hot pand and spread the remaining butter on the tops. Cook, turning once of twice, until both sides are golden and the cheese is melted. Cut the sandwiches in half and serve with the sweet potato fries.

Makes 4 servings