Basically it’s an open-faced grilled cheese made healthy.
I’m totally obsessed with gooey, melted cheese in almost any form. However, eating that daily would not be good for my health nor my wardrobe. So, I keep my consuming of grilled cheese and pizza to the weekend. To temper my cheese cravings, I do include cheese in weeknight meals, but I incorporate it in a healthier format.
Sometimes it’s a piece of toasted flatbread with a sprinkle of swiss melted under the broiler to accompany a salad. Other times it’s a crock of chili topped with shredded cheddar, which, of course, will be melted. Occasionally it’s wedges of goat cheese, quickly pan-fried and served atop a salad.
In some ways I consider it to be a challenge, a gauntlet thrown, as to how I can incorporate cheese without making the dish completely unhealthy. Obviously the first step is to use cheese in moderation. The next step is to pair it with healthy ingredients. In moderation. So, no, a couple spears of broccoli drenched in cheese sauce will not be a new recipe for a weeknight dish. However, a generous serving of broccoli served with a modest amount of cheese just might. (Hmm, I’ll debate this for a future recipe. . .)
While I was thinking about a new delivery vehicle for cheese, I wondered what veggie I could use instead of my recent go-to, cauliflower. Although it wasn’t a quick switch to sweet potatoes, that veggie did eventually come to mind.
The beauty of this recipe is that the sweet potatoes simply need to be sliced and baked. There’s no need to shred, purée, or form them into something new. Just slice and bake. Sure, there’s a little bit of cooking for the toppings but nothing that will overwhelm after a day at work. The final result is a delicious dish that is really pretty healthy.
This may be the best way I’ve ever had a savory sweet potato.
- 2 large sweet potatoes
- Olive oil
- 1 sweet onion
- 6 button mushrooms
- Shredded mozzarella & asiago
- Preheat oven to 400.
- Slice potatoes lengthwise into ¼” slabs.
- Brush both sides with olive oil and place on foil-lined baking sheet
- Bake for 15 minutes; flip and bake for 10 more minutes.
- Cut onion into thin rings, and cut mushrooms into thin slices.
- Heat large nonstick pan over medium heat.
- Pour about ½ tablespoon olive oil into pan.
- Add onions and saute for 5 minutes.
- Add mushrooms and saute for an additional 5 minutes.
- Top each sweet potato slice with a spoonful of onions and mushrooms.
- Sprinkle with cheese (as much as you please).
- Return tray to oven for 5-10 minutes or until cheese is melted.
