Eating with Emily

vegetarian meals & the more than occasional treat

Sweet Potato, Red Onion, and Ricotta Panini


As you can probably tell by all the sweet potato recipes I’ve made lately, I love sweet potatoes. In fact, I love them so much that I like to keep a couple of cooked ones in the refrigerator. If you already have a baked sweet potato, this sandwich makes for a really quick lunch.


  • 2 slices of bread
  • 2-3 thick slices of baked sweet potato
  • a few slices of red onion
  • 1/4 cup ricotta cheese
  • pesto (optional)
  • a few slices of butter


To make this sandwich, I used a George Foreman grill, which is perfect for panini making: both sides of the sandwich get perfectly crisp, the inside gets melty, and it takes no time at all. Oh, and you get those great great ridges pressed into the bread, which magically seem to make it taste even better. 

If you don’t have a grill, though, don’t fear! You can grill your sandwich in a saucepan the good, old fashioned way. These directions are for the saucepan method.

  1. Spread butter on one side of your slices of bread. Place the first slice in the saucepan, with the butter side down. Put all the fixings inside the sandwich, then place the second slice of bread on top with the butter side up.
  2. Place a lid over the saucepan and let it cook for a minute or two. The lid helps the cheese get all melty and delicious.
  3. Check to see if the bottom is lightly brown. If it is, flip the sandwich over and cook on the other side, putting the lid back over the saucepan.

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