Sweet Potato Cheese Whole Roast (Printable)

Tender roasted sweet potatoes stuffed with rich melted cheese, ideal for a cozy main dish.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes, approximately 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)

# How To Make It:

01 - Heat oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce sweet potatoes multiple times with a fork. Rub each lightly with softened butter and sprinkle with sea salt.
03 - Arrange sweet potatoes on the baking sheet and roast for 50 to 60 minutes until 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 press ends to open. Fluff interior with fork and season with black pepper and smoked paprika if using.
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, top with chopped chives or parsley if desired, and serve immediately holding like a sandwich.

# Expert Suggestions:

01 -
  • It requires almost no skill but tastes like you spent hours fussing in the kitchen.
  • One hand, one plate, zero pretense—pure satisfaction in the most forgiving vegetarian form.
  • The sweet potato does the heavy lifting while cheese makes everything taste like home.
02 -
  • Cutting all the way through turns it into two potato halves instead of one elegant boat—stop just short of the bottom.
  • Cold potatoes won't melt cheese evenly, so don't skip the warm stuffing step or you'll eat lukewarm cheese on tepid potato.
03 -
  • Buy potatoes of similar size so they roast together; one oversized potato will still be hard when the smaller ones are falling apart.
  • Grate your own cheese from a block instead of using pre-shredded—it melts smoother and tastes richer because there's no anti-caking powder in the way.
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