Sweet Potato Cheese Whole (Print Version)

Whole roasted sweet potatoes filled with melted cheese for a warm, satisfying vegetarian main course.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes, approximately 8.8 oz (250 g) each, scrubbed

→ Dairy

02 - 7 oz (200 g) shredded cheese, such as mozzarella, cheddar, or a 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)

# Directions:

01 - Set the oven to 400°F (200°C) and 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 the sweet potatoes on the baking sheet and roast for 50 to 60 minutes until very tender when pierced with a knife.
04 - Remove from oven and allow to cool slightly. Carefully slice each sweet potato lengthwise without cutting all the way through. Gently push the ends inward to open, fluff the interior with a fork, and season with black pepper and smoked paprika if desired.
05 - Fill each sweet potato with approximately 1.8 oz (50 g) of shredded cheese.
06 - Return the stuffed sweet potatoes to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
07 - Remove from oven, garnish with chopped chives or parsley, and serve warm. Hold the sweet potato with both hands and enjoy like a sandwich.

# Expert Tips:

01 -
  • It feels indulgent but comes together in about an hour, making it perfect for weeknight comfort without the fuss.
  • The contrast between the creamy sweet potato and melted cheese is genuinely addictive, even for people who think they don't like sweet potatoes.
  • It's gluten-free and vegetarian, so there's no explaining or adjusting needed when feeding a mixed group.
02 -
  • Don't skip piercing the potatoes with a fork—if you do, they'll steam unevenly and some parts will be mushy while others stay firm.
  • Let the potatoes cool just slightly before opening them; rushing this step means the insides won't have that perfect tender texture you're after, and you'll burn your fingers.
03 -
  • If your sweet potatoes are large, they may take closer to 65 minutes to roast; start checking at the 50-minute mark to avoid overcooking smaller ones.
  • Shredded cheese melts more evenly and quickly than chunks, so do yourself a favor and buy it pre-shredded or grate it yourself rather than tearing it up.
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