Sweet Potato Croque Monsieur

April 18, 2022
1 Ratings
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

This vegetarian riff on a traditional croque monsieur takes all the classic elements (think: melty Gruyère cheese, golden bread, and creamy béchamel) and swaps in roasted sweet potatoes for ham, giving it a sweet-salty kick of umami that’s perfect for any meal. The potatoes are drizzled in maple syrup and sesame oil before they’re roasted till just-tender with a bit of bite. Everything gets piled onto irresistibly fluffy Sara Lee Artesano Brioche Hamburger Buns, then baked with an extra layer of cheese and sauce on top, creating the signature broiled look of a croque monsieur. —Posie (Harwood) Brien

Test Kitchen Notes

This recipe is shared in partnership with Sara Lee Artesano. For more recipes, head over to Sandwich Heaven —The Editors

What You'll Need
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Sweet Potato Croque Monsieur
  • For the potatoes:
  • 2 medium sweet potatoes, peeled and sliced into ¼-inch-thick rounds
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1 tablespoon sesame oil

  • For the béchamel:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/8 teaspoon nutmeg
  • Salt and pepper, to taste

  • For the sandwiches:
  • 4 Sara Lee Artesano Brioche Hamburger Buns
  • 1 1/2 cups grated Gruyère cheese
  • 2 teaspoons Dijon mustard
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Make the potatoes: Toss the sweet potato slices with the olive oil, maple syrup, and sesame oil. Spread in an even layer on the baking sheet and bake for 20 to 25 minutes, until fork tender but not overly soft. Once they’re cooked, remove from the oven and set aside to cool, but don’t turn off the oven.
  3. Make the béchamel: While the sweet potatoes are roasting, melt the butter in a medium saucepan over medium-low heat, then add the flour and whisk constantly for about 1 minute until a paste forms. Slowly drizzle in the milk, whisking constantly, and continue to cook and stir until the sauce thickens, about 5 to 10 minutes, and the whisk starts to leave tracks in the sauce. Remove from the heat and stir in the nutmeg, salt, and pepper.
  4. Assemble the sandwiches: Split and lightly toast the burger buns in the oven or a toaster until lightly browned, then place them on a baking sheet. Spread a thin layer of Dijon mustard over the bottom half of the buns and top with a thin layer of the béchamel. Cover the béchamel with half of the grated cheese, then top with the sweet potato slices. Place the top bun on each sandwich and cover the tops of the buns with the rest of the sauce and the remaining cheese.
  5. Place the baking sheet in the oven and bake for 10 to 15 minutes or until the cheese is melty. Switch the oven to broil and bake for an additional 1 to 2 minutes until the cheese is lightly browned and a little crispy for that signature croque monsieur look.

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