Sweet Potato and Kale Grilled Cheese Sandwiches

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(2 ratings)
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A vegetarian grilled cheese sandwich of French bread with a tomato balsamic spread filled with shredded sweet potato, baby kale and Havarti cheese

  • PAM® Original No-Stick Cooking Spray (or try PAM® Organic Olive Oil)
  • 1 medium sweet potato, peeled, shredded
  • 1/8 teaspoon salt
  • 1/3 cup Hunt's® Tomato Paste (or try Hunt's® Organic)
  • 1 tablespoon balsamic vinegar
  • 8 slices (1/2-inch thick) oval-shaped French bread (about 4 inches wide)
  • 4 slices (1 oz each) Havarti cheese, cut in half
  • 1 cup fresh baby kale, stems removed
  • 1/4 cup butter
  1. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add sweet potato and salt; cook 5 minutes or until crisp-tender, stirring occasionally. Remove from heat; set aside. Meanwhile, stir together tomato paste and vinegar in small bowl.
  2. Top each bread slice evenly with tomato mixture and cheese. Top 4 of the slices with sweet potato and kale. Cover with remaining bread slices. Spread butter on outside of sandwiches.
  3. Wipe same skillet with paper towel; heat over medium heat. Cook sandwiches 3 to 5 minutes on each side or until golden brown and cheese melts. Serve immediately.
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Nutrition Information
Calories: 437 View complete nutrition information
Reviews (2)

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Overall Rating

Anonymous February 10, 2016

When I first saw this I said " What the KALE", but when I cooked it I had to make another, and another, and another ,and ANOTHER. I couldn't stop, it became so much of a problem my family left me and I lost my job. These sandwiches are all I have now.

Chelsea January 14, 2016

This recipe is an interesting spin on grilled cheese - the sweet potato is surprisingly good and the kale blends right in. The tomato paste is what really makes this pop - makes it taste like pizza!