Sweet Potato Grilled Cheese

Caregory : Dinner Ideas

The crispy golden exterior of this sweet potato grilled cheese is thanks to mayonnaise, which spreads easily and browns more evenly than butter or oil. Roasted red onions and sweet potato rounds make up the filling, but you can roast the onion separately and use leftover roasted sweet potato if you have that on hand.


    • 2 tablespoons extra-virgin olive oil, divided

    • 2 teaspoons ground cumin

    • 3/4 teaspoon smoked paprika

    • 1/8 teaspoon salt

    • 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick rounds (about 6 cups)

    • 1 cup thinly sliced red onion

    • 1 teaspoon cider vinegar

    • 8 slices whole-wheat bread

    • 3 tablespoons mayonnaise

    • 4 teaspoons Dijon mustard

    • 4 slices provolone cheese


    1. Preheat oven to 400°F. Stir 1 1/2 tablespoons oil, cumin, smoked paprika and salt in a large bowl until well combined. Add sweet potato slices; toss well to coat. Spread on a large rimmed baking sheet. Bake for 10 minutes.

    2. Meanwhile, toss onion in the bowl with the remaining 1 1/2 teaspoons oil until evenly coated.

    3. Remove the sweet potatoes from the oven; arrange the onion evenly over the sweet potatoes. Bake until the sweet potatoes are easily pierced with a fork and the onion is softened, 8 to 10 minutes. Remove from oven; drizzle with vinegar.


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