Sweet Potato Cheese Whole Roast (Printable)

Tender roasted sweet potatoes filled with melted cheese, seasoned and baked to perfection.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes, scrubbed, about 8.8 oz each

→ 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 fresh chives or parsley, chopped (optional)

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato multiple times with a fork, rub with softened butter, then 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 lengthwise without cutting through completely. Gently open the sweet potatoes, fluff the inside with a fork, and season with black pepper and smoked paprika if desired.
05 - Fill each sweet potato with approximately 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 fresh chives or parsley if using, and serve hot, eating like a sandwich.

# Expert Advice:

01 -
  • It's vegetarian comfort food that actually feels like a proper meal, not a compromise.
  • The whole potato becomes edible once roasted, so there's zero waste and maximum flavor.
  • You can stuff it, eat it like a sandwich, and feel genuinely satisfied without spending your whole evening cooking.
  • Works beautifully as a main dish or a side, which makes weeknight planning way easier.
02 -
  • Don't skip the resting period after roasting—trying to slice a potato that's too hot falls apart into a mess, but waiting even five minutes makes it completely manageable.
  • The cheese really does need to go back in the oven; scattered cold cheese on a hot potato never reaches that creamy, melted state that makes this dish worth making.
03 -
  • If your sweet potatoes are different sizes, cut the larger ones in half lengthwise before roasting so everything finishes around the same time.
  • Make the roasted potatoes ahead if you need to—they keep for three days in the fridge and reheat beautifully; just add the cheese and toast them until bubbling.
Go Back