Sweet Potato Cheese Roast - Collation Sport

# What You’ll Need:

→ Vegetables

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

→ Dairy

02 - 7 oz shredded cheese (mozzarella, cheddar, or blend)

03 - 2 tablespoons unsalted butter, softened

→ Seasonings

04 - 1 teaspoon sea salt

05 - 1/2 teaspoon black pepper

06 - 1/2 teaspoon smoked paprika (optional)

07 - 1 tablespoon chopped fresh chives or parsley (optional)

# How-To:

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

02 - Pierce each sweet potato multiple times with a fork. Lightly rub with softened butter and sprinkle with sea salt.

03 - Arrange sweet potatoes on the baking sheet and roast for 50 to 60 minutes until very tender.

04 - Allow sweet potatoes to cool slightly. Slice lengthwise down the center without cutting all the way through. Gently open and fluff the inside with a fork. Season with black pepper and smoked paprika if desired.

05 - Stuff each sweet potato with 1.8 oz shredded cheese. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.

06 - Remove from oven, garnish with chopped chives or parsley, and serve immediately, holding like a sandwich.

# Expert Advice:

01 -

It looks fancy enough to impress but honestly takes no culinary skill, just patience and an oven.
That moment when you open the roasted potato and steam billows out, revealing golden melted cheese, never gets old.
It's naturally vegetarian, filling, and somehow feels lighter than it tastes.

02 -

Don't skip piercing the sweet potatoes with a fork—I learned this the hard way when one burst in the oven and made a mess.
If your cheese doesn't seem fully melted after the initial 5–7 minutes, give it another 2–3 minutes; some cheeses need extra time to reach that perfect gooey state.

03 -