Pin it I stumbled onto this idea on a rainy Tuesday when I had four sweet potatoes rolling around in my vegetable drawer and a block of cheese that needed using. Instead of the usual mash or fries, I roasted them whole, sliced them open, and stuffed them with cheese until it oozed out the sides. The first bite was messy, warm, and exactly what I needed that night.
The first time I served these to friends, I worried they might seem too plain. But watching them pull apart the tender sweet potato and stretch the cheese between bites, I realized simplicity had won. One friend called it comfort food in its purest form, and I haven't stopped making it since.
Ingredients
- Sweet potatoes: Choose medium-sized ones that feel firm and have smooth skin, they roast more evenly and the flesh gets wonderfully creamy inside.
- Shredded cheese: Mozzarella melts beautifully and stretches, while cheddar adds sharpness, so I often mix both for the best of everything.
- Unsalted butter: Rubbing it on the skin before roasting gives you a slightly crispy, golden exterior that contrasts with the soft inside.
- Sea salt: A good sprinkle on the outside before baking draws out moisture and intensifies the natural sweetness.
- Black pepper: Freshly cracked pepper adds a gentle heat that cuts through the richness of the cheese.
- Smoked paprika: Just half a teaspoon brings a subtle smokiness that makes the whole dish feel more complex.
- Fresh chives or parsley: A handful of chopped herbs at the end adds brightness and a pop of color that makes it look like you tried harder than you did.
Instructions
- Prep the oven and potatoes:
- Preheat your oven to 200°C and line a baking sheet with parchment to keep cleanup easy. Pierce each sweet potato several times with a fork so steam can escape while they roast.
- Season and roast:
- Rub each potato with softened butter and sprinkle with sea salt, then place them on the sheet. Roast for 50 to 60 minutes until a knife slides through with no resistance.
- Slice and fluff:
- Let the potatoes cool just enough to handle, then slice lengthwise down the center without cutting all the way through. Push the ends together gently to open them up, and fluff the insides with a fork.
- Season the inside:
- Sprinkle black pepper and smoked paprika into the fluffy flesh, letting the warmth release their aromas.
- Stuff with cheese:
- Pile about 50 g of shredded cheese into each potato, pressing it down slightly. Return them to the oven for 5 to 7 minutes until the cheese melts and bubbles.
- Garnish and serve:
- Pull them out, scatter fresh chives or parsley on top, and serve immediately while the cheese is still gooey and stretchy.
Pin it One winter evening, I made these for my sister who was having a rough week. She sat at my kitchen table, pulled the sweet potato apart with her hands, and said it felt like eating a hug. That moment reminded me that the best recipes are the ones that bring warmth beyond just temperature.
Choosing Your Cheese
Mozzarella gives you that Instagram-worthy cheese pull, but cheddar or Gruyère add deeper, sharper flavor. I like mixing two or three types for balance, and sometimes I toss in a little crumbled feta for a salty kick. Whatever melts well and makes you happy is the right choice here.
Adding Extra Fillings
Once you have the base down, you can fold in sautéed mushrooms, caramelized onions, or wilted spinach before adding the cheese. I have also tucked in cooked bacon bits and a drizzle of sour cream, which turned it into something almost decadent. The sweet potato is a generous vessel, so do not be afraid to experiment.
Serving and Storing
These are best eaten fresh and hot, straight from the oven when the cheese is still molten. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat gently in the oven to bring back some of that crispy skin.
- Pair with a crisp green salad dressed in lemon vinaigrette for balance.
- Serve alongside roasted vegetables or a bowl of soup for a complete cozy meal.
- For a vegan version, swap in plant-based cheese and vegan butter without losing any of the comfort.
Pin it This dish has become my go-to when I want something hearty but simple, something that feels special without demanding much from me. I hope it brings the same warmth to your table that it has brought to mine.
Recipe FAQ
- → What type of cheese works best for this dish?
Melting cheeses like mozzarella, cheddar, or a blend enhance the creamy texture and rich flavor when stuffed inside the potatoes.
- → Can I add extra vegetables for flavor?
Sautéed mushrooms, caramelized onions, or cooked spinach can be added for deeper flavor and texture variety.
- → How do I know when the sweet potatoes are fully cooked?
They should be tender when pierced with a knife or fork, typically after roasting for 50–60 minutes.
- → Is there a vegan alternative for this dish?
Yes, substitute dairy cheese and butter with plant-based versions to keep it vegan while maintaining creaminess.
- → What seasonings complement the natural sweetness of the potatoes?
Sea salt, black pepper, and a touch of smoked paprika balance and highlight the sweet, savory flavors.