Sweet Potato & Cheese Roast (Printable)

Roasted sweet potatoes stuffed with melted cheese and seasoned with black pepper and paprika for a warm meal.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes (approx. 8.8 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, for garnish)

# How To Make It:

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 evenly with sea salt.
03 - Place potatoes on the baking sheet and roast for 50 to 60 minutes until tender when pierced with a knife.
04 - Remove potatoes and let cool slightly. Carefully slice lengthwise down the center without cutting fully through. Open gently, fluff the flesh with a fork, then season with black pepper and smoked paprika if desired.
05 - Divide 1.75 oz shredded cheese per potato and fill the cavities. Return to oven for 5 to 7 minutes until cheese melts and bubbles.
06 - Remove from oven, garnish with chopped chives or parsley, and serve immediately. Hold like a sandwich when eating.

# Expert Suggestions:

01 -
  • The whole roasted potato becomes impossibly creamy inside while staying sturdy enough to hold together like a sandwich.
  • It feels indulgent and restaurant-worthy but honestly requires almost no special skills or fussy techniques.
  • One dish can be vegetarian, gluten-free, and satisfy someone who's craving real food all at once.
02 -
  • Don't rush the roasting time—undercooked sweet potatoes stay grainy, and you miss the caramelized edges that make them taste almost like dessert.
  • The cheese needs only a few minutes to melt; too long and it starts to separate and turn greasy instead of staying gooey and perfect.
03 -
  • Pierce the sweet potatoes multiple times with a fork and roast them fully before adding cheese—this ensures the inside is creamy rather than starchy and dense.
  • Don't slice all the way through the potato; leaving it connected at one end makes it stronger and easier to eat like a sandwich, plus it looks more impressive on the plate.
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