Sweet Potato Cheese Whole Roast (Print Version)

Whole roasted sweet potatoes filled with melted cheese offer a warm, satisfying meal with simple seasonings.

# What You'll Need:

→ Vegetables

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

→ Dairy

02 - 7 oz shredded cheese (mozzarella, cheddar, or mixed 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)

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato multiple times with a fork. Rub with softened butter and sprinkle with sea salt.
03 - Place sweet potatoes on the baking sheet and roast for 50 to 60 minutes, until tender when pierced with a knife.
04 - Remove sweet potatoes from oven and let cool slightly. Slice lengthwise down center without cutting through. Gently push ends together to open, fluff interior with a fork, then season with black pepper and smoked paprika if using.
05 - Fill each sweet potato with 1.75 oz shredded cheese. Return to oven for 5 to 7 minutes until cheese melts and bubbles.
06 - Remove from oven, garnish with chopped chives or parsley, and serve hot. Eat like a sandwich holding the sweet potato with both hands.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in under 75 minutes with just a handful of ingredients.
  • Holding a warm, cheese-stuffed sweet potato with both hands feels like comfort you can actually grip.
  • Vegetarian but hearty enough that nobody's left thinking about what they're missing.
02 -
  • Don't cut all the way through when you split the potato or it falls apart and looks messy; leaving it hinged keeps it intact and easier to eat.
  • The cheese melts better on the second oven pass if the potato is still hot from the first roast, so don't let it cool completely between steps.
03 -
  • Choose sweet potatoes that are similar in size so they finish roasting at the same time; one slightly smaller potato might be done while another is still firm.
  • Tenting the potatoes loosely with foil during the first roast if your oven runs very hot prevents the skin from charring before the inside cooks through.
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