Sriracha Gouda Grilled Cheese with Sweet Potato Tots recipe

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Ingredients

16 frozen sweet potato puffs (such as Alexia®)
1 tablespoon vegetable oil
2 tablespoons butter, divided
4 leaves kale, coarsely chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
4 slices sourdough bread
2 tablespoons mayonnaise
8 (1/2 ounce) slices Sriracha-flavored Gouda cheese (such as Roth®)
3 slices crisp-cooked bacon, halved

Nutrition Info

415.9 calories
carbohydrate: 26.1 g
cholesterol: 59.7 mg
fat: 28.4 g
fiber: 2.2 g
protein: 14.4 g
saturatedFat: 11.3 g
servingSize: -
sodium: 923.1 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Toss tots with oil on a baking sheet.

  2. Bake, turning over halfway through, until browned, about 24 minutes.

  3. Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Stir in kale, salt, and pepper, cook until kale is wilted and lightly browned in places, about 5 minutes. Transfer kale to a plate and wipe skillet clean.

  4. Spread 2 bread slices with mayonnaise, then top each with 2 slices cheese and 1/2 of the bacon and kale. Add tots, pressing lightly, then top each sandwich with remaining cheese and bread.

  5. Melt remaining 1 tablespoon butter in skillet over medium heat. Add sandwiches, cook, lightly pressing with a spatula, until cheese is melted and bread is golden brown, about 3 minutes per side.

Recipe Yield

4 sandwiches

Recipe Note

I thought that sweet potato tots would be a fun way to add some sweet earthy flavor to grilled cheese. Once I had the sweetness, I added some bacon for saltiness, and used Roth® Sriracha Gouda for a kick! The sandwiches came out amazing with tons of gooey spicy cheese oozing out of every bite.

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