Sweet Potato Cheese Roast (Printable Version)

Tender roasted sweet potatoes filled with melted cheese for a cozy, gluten-free main dish.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes (about 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 - 0.5 tsp black pepper
06 - 0.5 tsp smoked paprika (optional)
07 - 1 tbsp chopped fresh chives or parsley (optional garnish)

# How To Make:

01 - Set 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 - Arrange sweet potatoes on the baking sheet and roast for 50–60 minutes until tender when pierced with a knife.
04 - Remove from oven and let cool slightly. Carefully slice each lengthwise down the center, without cutting all the way through.
05 - Gently push ends inward to open sweet potato, fluff the flesh with a fork, then season with black pepper and smoked paprika if using.
06 - Fill each sweet potato with 1.75 oz shredded cheese and 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.

# Cooking Tips:

01 -
  • It's foolproof enough for a weeknight but feels indulgent enough to serve guests without apology.
  • Your hands get warm holding it, and there's something deeply satisfying about eating a meal that requires both hands and full attention.
  • The cheese melts into the sweet potato's flesh in a way that feels almost decadent for something this simple.
02 -
  • Don't skip the cooling step—sweet potatoes hold heat intensely, and you need that moment so you don't burn your hands or mouth.
  • The cheese needs the potatoes to still be hot when it goes in, but not actively steaming at the edges, or it seizes up instead of melting into that glossy state you're after.
03 -
  • If you're making these ahead, roast the potatoes completely, let them cool, then reheat gently in a 180°C oven with the cheese added fresh—they stay tender this way instead of drying out.
  • Keep the oven door closed while they roast; every time you peek, you lose heat and add minutes to the cooking time.
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