Sweet Potato Cheese Whole Roast (Printable Version)

Whole roasted sweet potatoes stuffed with melted cheese, seasoned and baked to bubbly perfection.

# Ingredient List:

→ Vegetables

01 - 4 medium sweet potatoes (about 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)

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork. Rub 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 from oven and let cool slightly. Slice each sweet potato lengthwise down the center without cutting through entirely. Push ends together to open and fluff the inside with a fork. Season with black pepper and smoked paprika if desired.
05 - Fill each sweet potato with about 1.75 oz shredded cheese. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
06 - Remove from oven, garnish with chopped chives or parsley, and serve hot. Eat by holding the sweet potato with both hands like a sandwich.

# Expert Advice:

01 -
  • It comes together with less than five minutes of hands-on work, leaving the oven to do the heavy lifting.
  • One person, one potato becomes a complete meal that feels indulgent without any fussiness.
  • The formula works with whatever cheese you have hiding in your fridge, making it genuinely adaptable.
02 -
  • Don't slice all the way through when you're opening the potato—you want it to stay in one piece so it becomes an edible vessel rather than two separate halves.
  • The potato needs to cool just slightly before you handle it, but not so much that it loses heat and the cheese doesn't melt properly when you return it to the oven.
03 -
  • If your sweet potatoes are particularly large, add 10 to 15 minutes to the roasting time rather than stuffing undersized potatoes that cook faster—evenness matters more than speed.
  • Let the butter soften at room temperature before rubbing it on the potatoes; cold butter won't coat evenly and some spots will char while others stay pale.
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