Sweet Potato Cheese Roast (Printable)

Tender roasted sweet potatoes stuffed with melted cheese for a comforting, filling meal.

# Components:

→ Vegetables

01 - 4 medium sweet potatoes, about 8.8 ounces each, scrubbed

→ Dairy

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

→ Seasonings

04 - 1 teaspoon sea salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon smoked paprika (optional)
07 - 1 tablespoon chopped fresh chives or parsley (optional)

# 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 lightly 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 very tender when pierced with a knife.
04 - Remove from oven and let cool slightly. Slice each sweet potato lengthwise down the center without cutting all the way through. Gently push the ends toward each other to open. Fluff the interior with a fork and season with black pepper and smoked paprika, if using.
05 - Divide shredded cheese evenly, placing approximately 1.75 ounces into each sweet potato. Return to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
06 - Remove from oven, garnish with chopped chives or parsley if desired, and serve immediately. Hold like a sandwich when eating.

# Expert Advice:

01 -
  • It's foolproof enough to feel impressive but relaxed enough that mistakes barely matter.
  • Your hands become the utensil, making dinner feel like a small act of permission to eat without formality.
  • The contrast between the sweet, yielding potato and the salty, melted cheese is genuinely addictive.
02 -
  • Don't skip the fork work on the inside—fluffing the potato flesh helps it absorb seasoning and creates better texture for holding the cheese.
  • Room temperature butter spreads evenly without tearing the skin; cold butter frustrates everyone involved.
03 -
  • Medium sweet potatoes are your friend—large ones take forever and have a texture that can get almost mealy, while small ones don't roast to that perfect falling-apart tenderness.
  • Mixing your cheeses (like half mozzarella, half sharp cheddar) gives you the best of both worlds: melt and flavor.
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