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Sweet Potato and Kale Grilled Cheese Sandwich

Sweet Potato Kale Melt

Sweet Potato Grilled Cheese with Kale
Yields 2
I love my grilled cheese, it's my goto comfort food on a Saturday afternoon. This concoction will knock your socks off. I like to vary it with cheddar or monterey cheeses, or different breads.
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
  1. 1 medium sweet potato, peeled and sliced into thin rounds
  2. 2 tablespoons olive oil, divided
  3. Salt and black pepper, to taste
  4. 1/2 small red onion, sliced
  5. 2 tablespoons butter
  6. 4 slices whole grain bread
  7. 6 ounces Harvarti cheese, sliced
  8. 2 leaves Lacinato (Tuscan or Dino) kale, torn into pieces
  9. 1/2 teaspoon fresh rosemary, minced
  10. Salt and black pepper, to taste
  11. Balsamic glaze or reduction, if desired
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  1. 1. Preheat oven to 400 degrees F. Place sweet potato rounds in a small bowl and drizzle with one tablespoon of the olive oil. Toss well. Season with salt and pepper, to taste. Place on a baking sheet and roast for 20-25 minutes or until tender. Remove from oven and set aside.
  2. 2. While the sweet potatoes are roasting, caramelize the onion. In a small saucepan, heat the remaining tablespoon of olive oil. Place the onion slices in the pan and cook over medium heat with a pinch of salt. Cook, stirring occasionally, until onions are caramelized, about 8 minutes. Remove onions from pan and set aside.
  3. 3. Place the butter in the same small saucepan and melt over medium-low heat. Continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
  4. 4. Heat a large skillet or griddle over medium heat. To make the grilled cheese, butter the outsides of the bread slices with the brown butter. Layer the cheese, sweet potatoes, kale, and caramelized onions. Sprinkle fresh rosemary over the ingredients and season with salt and black pepper, to taste. Drizzle with balsamic glaze, if using. Top with a slice of bread, buttered side up.
  5. 5. Place the sandwiches, butter side down, on the hot skillet pan or griddle. Grill for 2-3 minutes or until golden brown. Flip and cook on the other side until golden brown and the cheese has melted, about 2 more minutes. Serve immediately.
  1. Note-sourdough or Italian bread works well too! For gluten-free, use gluten-free bread. You can also use mozzarella, fontina, brie or white cheddar cheese. Josh likes to add bacon to his sandwich:)
Adapted from Two Peas & Their Pod
The Keto Diet Recipe Cafe
Sweet Potato Grilled Cheese

Sweet Potato Kale Grilled Cheese Sandwich

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