Sweet Potato and Toasted Pecan Grilled Cheese
- 8 slices country white bread
- 2 cups toasted pecans, crushed
- Leftover mashed sweet potatoes
- 8 slices aged Swiss cheese
- Leftover French fried onions from green bean casserole
- Chili powder, to taste
- 4 tablespoons butter, softened
- Heat nonstick skillet over medium heat.
- Layer on the bottom slice of bread one slice of Swiss cheese, a schmear of sweet potatoes, crispy onion, a tablespoon of crushed pecans, a couple pinches of chili powder and another slice of cheese.
- Place slice of bread on top.
- Spread both sides of bread with softened butter and griddle each side slowly, until golden and insides are melted and gooey.
country white bread, pecans, mashed sweet potatoes, swiss cheese, onions, chili powder, butter
Taken from cooking.nytimes.com/recipes/1015364 (may not work)