Bacon Sweet Potato Kale Sandwich on an English Muffin

Been craving a good sandwich, and on top of that, I have wanted to make English muffins for forever! Everything finally came together last week when I had the chance to make this great recipe from the Kitchn. I had many of these English muffins simply spread with jam, but I saved a few for these epic sandwiches. I consider this to be a winter version of a BLT, instead its a BsPK. The crispy kale goes so well with the creamy sweet potato, and the gochujang mayo gives it an amazing kick!
As mentioned, I used this recipe for the English muffins, but feel free to buy your favorite brand for this. English muffins "bake" on the stovetop and not in the oven. For my first attempt at English muffins, these came out so damn good! All the nooks and all the crannies. Make sure to cook the sweet potatoes nice and hot to get some caramelization. Gochujang mayo, then the sweet potatoes. Cheese, banana peppers, and all the crispy kale. So good! The kale pairs so well with the sweet potato, they are both so earthy but one is sweet and creamy while the other is savory and crispy. If you want to make this vegetarian, some smoked tempeh would replace the bacon nicely.

Bacon Sweet Potato Kale Sandwich on an English Muffin

  • 1 or 2 Sweet Potatoes
  • 4 leafs Kale
  • 4 slices Bacon
  • 2 slices Munster Cheese
  • Banana Peppers
  • Mayo
  • Gochujang
  • English Muffins

Instructions

  1. Preheat oven to 450.
  2. Peel the sweet potatoes and cut them into thick french fry shapes, about 6 per sweet potato. Toss with oil and salt. Place on a baking sheet and bake about 20 minutes.
  3. Peel the kale from the thick stems and toss with salt and oil.
  4. Remove sweet potato from the oven and turn oven to 350. Flip the sweet potato slices. Add the kale to the pan and return to the oven. Cook about 10 to 15 minutes until kale is crispy.
  5. Meanwhile, cook the bacon in a pan until crispy. Remove from oven.
  6. Make 2 piles of sweet potato fries and top each with a slice of cheese. Return to the oven for 5 minutes to melt.
  7. Stir a tablespoon of gochujang into about 1/4 cup of mayo to combine.
  8. Toast the English muffins.
  9. Spread gochujang on each English muffin half. Build the sandwich starting with bacon, then the sweet potato stack, then the banana peppers, then the kale, and close the sandwich. Serve!