Sweet Potato Cheese Whole Roast (Printable)

Whole roasted sweet potatoes stuffed with melted cheese, seasoned and baked to a gooey delight.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes (approximately 8.8 oz each), scrubbed

→ Dairy

02 - 7 oz shredded cheese (mozzarella, cheddar, or blend)
03 - 2 tbsp unsalted butter, softened

→ Seasonings

04 - 1 tsp sea salt
05 - ½ tsp black pepper
06 - ½ tsp smoked paprika (optional)
07 - 1 tbsp chopped fresh chives or parsley (optional, for garnish)

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork, rub with softened butter, and sprinkle with sea salt.
03 - Arrange sweet potatoes on the baking sheet and roast for 50 to 60 minutes, until tender when pierced with a knife.
04 - Remove from oven and cool slightly. Slice lengthwise through the center without cutting all the way through.
05 - Gently push ends toward each other to open the potato, fluff interior with a fork, and season with black pepper and smoked paprika if desired.
06 - Stuff each sweet potato with 1.75 oz shredded cheese and return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - Remove from oven, garnish with chopped chives or parsley, and serve immediately. Enjoy by holding like a sandwich.

# Expert Tips:

01 -
  • It's genuinely hands-on eating, which somehow makes simple food feel more fun and memorable.
  • The contrast between creamy cheese and fluffy roasted sweet potato feels indulgent without requiring any fussy techniques.
  • You can have dinner ready in just over an hour with minimal active work time.
02 -
  • Don't skip the cooling step after roasting, or you'll burn your hands trying to slice; just two or three minutes makes handling so much easier.
  • The cheese melts better when added to warm potatoes, so timing that second oven visit right means you'll get that perfect gooey texture.
03 -
  • Choose sweet potatoes that are similar in size so they roast in the same amount of time; slightly tapered ones are easier to slice lengthwise.
  • Don't be shy with the salt on the outside; it seasons the potato itself and helps create a little crust that's deeply satisfying.
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