Sweet potatoes are perfect this time of year—a twist on a grilled cheese that will make you fall in love. Tomato soup and warm melted cheese with a touch of sweetness wrapped up all together.
I love creating meals that make me feel like the people eating the regular grilled cheese are missing out. Perfect for meatless Monday or bringing some bright color into a gloomy winter day, bursting with summer flavor from the bruschetta.
Preheat oven to 350 degrees. Wash sweet potato. Slice sweet potato into 6 even slices lengthwise. Brush each side of sweet potato with olive oil. Lightly season with salt and pepper. Place on a baking sheet. Bake twenty minutes. Remove from the oven. Spread some of the bruschetta mixes on one side of each sweet potato. Place a slice of Mozzarella and provolone on three of the sweet potato slices. Place a sweet potato slice onto each piece with cheese. Place back in the oven and turn oven to broil for five minutes. Remove and slice sandwiches in half.
Sweet Potato Grilled Cheese
Serves: makes 3 sandwiches
Amount Per Serving:
% Daily Value*
Dietary Fiber 1.9g
Vitamin A 49.6%
Vitamin C 9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.