Crispy. Cheesy. Veggie-packed. This Veggie Grilled Cheese checks all the boxes! We use mashed sweet potato as a spread, shredded carrots, add a slice (or two;) of cheddar cheese, and toast everything until it’s golden brown and perfectly crunchy. A 15-minute dinner that’s kid-approved!

My hand holding 2 wedges of veggie grilled cheese over a pink kids plate with more grilled cheese and grapes.

No one warned me that having two kids in sports would take over every. single. evening. Or maybe they did, and I just didn’t listen. Either way, between practices and games, we’re out of the house most nights from 5 to 9. Which means dinner doesn’t happen until we walk through the front door… hungry.

Lately, my go-to has been my Sweet Potato Quesadillas. I make them so often I could probably do it with my eyes closed. But one night I reached for the tortillas and realized I was completely out.

So I did what every parent has mastered over the past few years – I pivoted.

I grabbed a couple of cooked sweet potatoes from the fridge, the last lonely carrot, a loaf of sourdough bread, and a few slices of cheese. A few minutes later, this veggie grilled cheese was born.

One bite in, and we were all hooked. It’s crispy on the outside, perfectly gooey on the inside, and packed with veggies without feeling like a “healthy” dinner. My kids each ate TWO entire sandwiches, while I happily finished one… plus all of their leftover crusts. (Classic mom life.)

As I was washing the dishes, my oldest wandered into the kitchen and casually declared, “Those grilled cheeses were bussin’.” Naturally, I had to Google what that meant. Apparently, it’s kid speak for “Please make these again.”

If you’re looking for another quick veggie-packed dinner to add to your weeknight rotation, this one’s for you

#mymomhack – If your kid can spot a veggie from a mile away, I’ve got you! Blend the sweet potato and carrots into a smooth puree and spread a thin layer onto the bread before adding the cheese. They’ll still get all the veggie goodness without spotting a single carrot.

Let’s Get Cooking –>

A wood cutting board sitting on my white kitchen counter with the ingredients for veggie grilled cheese - bread, slices of cheese, mashed sweet potato and shredded carrots.
A wooden cutting board in my kitchen showing how to layer the sweet potato and carrots onto the bread.
A wooden cutting board with my hands showing how to build a veggie grilled cheese.
A white skillet with a crispy veggie grilled cheese.
My hands holding wedges of grilled cheese over a pink plate of grilled cheeses.
  1. Gather your ingredients – bread, mashed sweet potato, shredded carrots and slices of cheddar cheese.
  2. *Optional* – butter (or mayo) the outside of each slice of bread.
  3. Spread the mashed sweet potato on one piece of bread and sprinkle with shredded carrots.
  4. Layer on the cheddar cheese and top with another piece of bread.
  5. Place the sandwich on a hot skillet and cook for 2-3 mintues on each side or until golden brown and crispy.
  6. Let cool slightly, cut in half, and enjoy.
My hand holding a pink kids plate over my kitchen counter that has wedges of grilled cheese and grapes cut lengthwise.

Get the recipe: Weeknight-Winning Veggie Grilled Cheese

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Crispy. Cheesy. Veggie-packed. This Veggie Grilled Cheese checks all the boxes! We use mashed sweet potato as a spread, shredded carrots, add a slice (or two;) of cheddar cheese, and toast everything until it's golden brown and perfectly crunchy. A 15-minute dinner that's kid-approved!
Yield: 2 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Michele Olivier
Course: Main Course
Print Recipe

Ingredients 

  • 4 slices bread
  • 1/2 cup sweet potato, cooked and mashed
  • 1/4 cup carrots, shredded
  • 2-4 slices cheddar cheese
  • butter or mayo (optional)

Instructions 

  • Heat a medium skillet over medium-low heat.
  • Spread the butter/mayo (if using) on one side of each piece of bread. Flip the bread over onto a cutting board.
  • Spoon the mashed sweet potato on one side of the bread. Sprinkle with shredded carrots.
  • Top the shredded carrots with 1-2 slices of cheese, then add the other piece of bread to make the sandwich.
  • Place the sandwich on the preheated skillet and cook for 2-3 minutes. Flip, press down gently with your spatula (helps the cheese hold it all together), and cook for another 2-3 minutes or until golden brown.

Notes

Age: 12+ months
Yield: 2 full sandwiches
Veggies: If your kid can spot a veggie from a mile away, I’ve got you! Blend the sweet potato and carrots into a smooth puree and spread a thin layer onto the bread before adding the cheese. They’ll still get all the veggie goodness without spotting a single carrot.

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