BBQ sweet potato & avocado grilled cheese!

http://udisglutenfree.com/2012/04/18/bbq-sweet-potato-and-avocado-grilled-cheese-sandwich/

•1 medium Sweet Potato, peeled and sliced into 1/4″ thick rounds
•1/2 Tbsp Olive Oil
•1 tsp Cinnamon
•1/2 tsp Paprika
•1/4 tsp Salt
•1 tsp Sugar
•1/2 tsp pure Maple Syrup
•2 slices Udi’s Gluten Free White Sandwich Bread
•Butter
•3 Tbsp shredded Mozzarella Cheese
•1/2 Avocado, thinly sliced
•2 slices Tomato
•1/4 cup Baby Spinach
•2 tsp BBQ Sauce

Directions:
1.Preheat your oven to 350 degrees F, and line a baking tray with foil.
2.Put sweet potato rounds in a medium bowl and drizzle with oil, cinnamon, paprika, salt, sugar, and maple syrup. Toss until evenly coated.
3.Place sweet potato rounds in an even layer on the foil lined baking sheet and bake in preheated oven for 15-18 minutes, until soft.
4.Once sweet potato rounds are finished cooking, begin assembling your sandwich.
5.Start by lightly buttering the outside of the 2 slices of Udi’s bread with butter.
6.Next, evenly sprinkle the shredded Mozzarella cheese on the inside of one slice of bread.
7.Top cheese with 3-4 sweet potato rounds, 4 thin slices of avocado, 2 slices of tomato, and 1/4 cup baby spinach. Spread BBQ sauce on the inside of the second slice of bread, and place on top of the spinach.
8.Heat a skillet sprayed with non-stick cooking spray over medium-low heat.
9.Place sandwich in the skillet and cook until desired level of char is achieved and cheese begins to melt.
10.Using a spatula, carefully flip the sandwich and continue cooking on the other side until done.

I made these tonight for dinner! They were AMAZING! I changed it just a bit. I used different bread, skipped the tomato, used truvia in place of sugar and used olive oil cooking spray instead of the actual olive oil. I'm not sure why it only calls for 2 slices of bread because clearly, there is enough for 2 sandwiches and a little left over sweet potato on the side.