Sweet Potato Cheese Whole Roast (Printable Version)

Tender roasted sweet potatoes filled with melted cheese for a comforting and flavorful main dish.

# Components:

→ Vegetables

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

→ Dairy

02 - 7 oz shredded cheese (mozzarella, cheddar, or a 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork. Rub them lightly with softened butter and sprinkle with sea salt.
03 - Place sweet potatoes on the prepared baking sheet and roast for 50 to 60 minutes until tender when pierced with a knife.
04 - Remove sweet potatoes from the oven and let cool slightly. Carefully slice each one lengthwise without cutting all the way through. Gently press the ends toward each other to open, then fluff the interior with a fork. Season with black pepper and smoked paprika if desired.
05 - Fill each sweet potato with 1.75 oz shredded cheese. Return to the oven for 5 to 7 minutes until the cheese has melted and is bubbly.
06 - Remove from the oven, garnish with chopped chives or parsley if using, and serve warm. Hold each sweet potato with both hands and enjoy like a sandwich.

# Expert Tips:

01 -
  • It's genuinely a one-handed meal that feels fancy enough for company but simple enough for a Tuesday night.
  • The moment the cheese gets bubbly and melts into the soft sweet potato is pure kitchen magic that never gets old.
  • You can have it ready in just over an hour with minimal cleanup, which feels like a small miracle.
02 -
  • Don't skip the fork prick step; a sealed potato can actually explode from steam pressure, and while dramatic, it's not the good kind of surprise.
  • The potato needs to be tender enough to fluff easily, which means roasting until it's almost too soft. Underdone sweet potatoes are mealy and disappointing.
  • Add the cheese only after the second opening, never before, because the initial roast firms up the skin just enough to hold everything together.
03 -
  • If your oven runs cool, start checking the potatoes around the 45-minute mark by piercing with a knife. Everyone's oven is slightly different, and it's better to know early.
  • Make the butter softened but still cool enough to handle, around 30 minutes out of the fridge. Melted butter slides off the potato skin instead of adhering.
  • Cheese that's already shredded sometimes has anti-caking agents that interfere with even melting. If you have time, shred your own block, which melts more cleanly and beautifully.
Return