Sweet Potato Cheese Whole Roast

# List of Ingredients:

→ 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 - ½ tsp black pepper

06 - ½ tsp smoked paprika (optional)

07 - 1 tbsp chopped fresh chives or parsley (optional, for garnish)

# Step-by-Step Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.

02 - Pierce each sweet potato several times with a fork. Rub each lightly with softened butter and sprinkle with sea salt.

03 - Place sweet potatoes on the prepared 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 down the center without cutting through entirely. Gently push ends toward each other to open.

05 - Fluff the interior with a fork, then season with black pepper and smoked paprika if desired.

06 - Fill each sweet potato with 1.75 oz shredded cheese. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.

07 - Remove from oven, garnish with chopped chives or parsley, and serve immediately. Hold like a sandwich when eating.

# Expert Suggestions:

01 -

It's hands-on in the best way, turning a simple vegetable into something that feels restaurant-worthy but tastes like home.
One sheet pan, minimal cleanup, and you've got a complete meal that somehow feels both nourishing and decadent.
The whole potato becomes edible, no waste, and you get to eat it like a sandwich, which makes everything taste better.

02 -

Don't skip the fork piercing step—sealed potatoes can explode in the oven, and it's as dramatic and messy as it sounds, learned this the hard way on my second attempt.
The cheese needs to go in while the potato is still warm from the first roast, or it won't melt properly no matter how long you leave it in the second round.

03 -