Sweet Potato Cheese Roast (Printable View)

Tender roasted sweet potatoes stuffed with melted cheese and seasonings for a comforting meal.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes (about 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)

# How To Make It:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato multiple times with a fork. Rub gently with softened butter and sprinkle evenly 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 and let cool slightly. Carefully slice each sweet potato lengthwise without cutting through completely. Open ends to create a pocket, fluff the flesh with a fork, then season with black pepper and smoked paprika if desired.
05 - Fill each sweet potato with 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 like a sandwich.

# Expert Advice:

01 -
  • It feels like comfort food but requires almost no technique—just roasting and melting.
  • The sweet potato skin becomes a natural edible bowl, so there's barely any cleanup.
  • You can eat it with your hands, which somehow makes everything taste better.
02 -
  • Don't skip the cooling step—trying to slice a burning-hot sweet potato is dangerous and will fall apart; waiting two minutes makes the difference.
  • If your cheese isn't melting in the final step, you might have sliced too shallow into the potato; aim for about three-quarters of the way through so there's a good pocket for the cheese.
03 -
  • Buy your sweet potatoes a day or two before cooking; they roast faster and more evenly when they've had time to sit at room temperature.
  • If you're cooking for a crowd, you can roast the potatoes ahead and stuff them with cheese just before serving—saves stress and means you can be present with your guests instead of hovering over the oven.
Go Back