Sweet Potato & Cheese Roast (Printer View)

Whole roasted sweet potatoes filled with melted cheese and seasoned for a cozy, satisfying dish.

# Components:

→ Vegetables

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

→ Dairy

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

→ Seasonings

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

# Method:

01 - Heat oven to 400°F and 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 - Arrange 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, let cool slightly, then carefully slice lengthwise without cutting through. Gently open and fluff the inside with a fork; season with black pepper and smoked paprika if desired.
05 - Divide shredded cheese evenly (about 1.75 oz per potato) and stuff into each sweet potato.
06 - Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - Remove from oven, garnish with chopped chives or parsley if using, and serve warm, eating like a sandwich.

# Expert Advice:

01 -
  • The entire thing comes together in just over an hour with minimal hands-on time.
  • It's genuinely satisfying to eat with your hands, like a warm, savory sandwich that melts on your tongue.
  • One potato is a complete meal, and the leftovers reheat beautifully the next day.
02 -
  • Don't slice the potato completely in half; leave the bottom connected so it stays sturdy when you open it and hold it like sandwich bread.
  • Let the potatoes cool for just a minute or two after roasting—handling them while they're piping hot makes slicing harder and burns your fingers, but doing it when they've cooled too long means the cheese won't melt the same way.
03 -
  • If your cheese is cold from the fridge, shred it just before stuffing so it melts faster and more evenly when it hits the warm potato.
  • The smoked paprika is optional, but it creates a subtle complexity that makes people wonder if there's something more going on—use it when you want to feel like a quiet genius in the kitchen.
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