Sweet Potato Cheese Whole Roast (Print Version)

Whole roasted sweet potatoes stuffed with melted cheese for a warm, filling dish.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes (approx. 9 oz each), scrubbed

→ Dairy

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

# How To Make:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork, rub with softened butter, and sprinkle with sea salt.
03 - Place sweet potatoes on the baking sheet and roast for 50–60 minutes until very tender.
04 - Remove from oven and let cool briefly. Slice lengthwise down the center without cutting all the way through.
05 - Gently push ends together to open, fluff the interior with a fork, and season with black pepper and smoked paprika if desired.
06 - Fill each sweet potato with 1.75 oz shredded cheese, then return to oven for 5–7 minutes until cheese is melted and bubbly.
07 - Remove from oven, garnish with chopped chives or parsley, and serve warm, holding like a sandwich.

# Expert Advice:

01 -
  • It's genuinely one-handed eating—there's something fun and liberating about that.
  • The contrast of creamy melted cheese against fluffy roasted sweet potato never gets old.
  • You can have dinner on the table in just over an hour with minimal hands-on time.
  • It's the kind of vegetarian dish that doesn't make anyone feel like they're missing something.
02 -
  • Don't skip piercing the potatoes—I learned this the hard way when one burst in the oven and made a mess.
  • The cheese needs just 5–7 minutes to melt, not longer, otherwise it can start to separate and lose that creamy, gooey magic.
  • Make sure your potatoes are roughly the same size so they finish cooking at the same time.
03 -
  • Use a blend of cheeses for more complex flavor—try mixing mozzarella with a sharper cheddar or gouda.
  • Don't rush the roasting time; undercooked sweet potatoes won't have that perfect fluffy texture inside.
  • If you're making this for a crowd, you can prep everything ahead and stuff the potatoes just before the final 5–7 minute melt.
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