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.
look for a even shaped sweet potato.
Sweet Potato Grilled Cheese
Serves: makes 3 sandwiches
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.