Adapted by Farmer Dave’s
Fall comfort food at it’s finest when paired with soup. Prep the sweet potatoes and onions ahead of time to throw together a quick and delicious lunch or busy weeknight dinner.


  • 1 medium sweet potato, peeled and sliced into thin rounds
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1/2 small red onion, sliced
  • 2 tablespoons butter
  • 4 slices whole grain bread
  • 6 ounces cheese of your choice, sliced
  • 2 leaves kale, torn into pieces
  • 1/2 teaspoon fresh rosemary, minced
  • Salt and black pepper, to taste


  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. 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. Heat a large skillet or griddle over medium heat. To make the grilled cheese, butter the outsides of the bread slices with the 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. Top with a slice of bread, buttered side up.
  4. 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.