Baked Sweet Potato Recipe

Preheat and prepare

Preheat the oven to 400°F (205°C). Line a baking sheet with foil or parchment for easier cleanup.

Prick each sweet potato several times all over with a fork to allow steam to escape while baking.

Place the sweet potatoes on the prepared baking sheet, spaced evenly. Rub each lightly with a teaspoon of oil if you want a crisped skin (optional).

Bake in the preheated oven for 45–60 minutes, until a paring knife or skewer slides easily to the center. Exact time depends on potato size. For more even baking, rotate the pan halfway through.

When done, remove from oven and let rest for 5 minutes. Using a sharp knife, slice each potato lengthwise down the center and gently push the ends toward each other to open.

Make a roux

While potatoes bake (or after removing potatoes), melt 3 tbs unsalted butter in a medium saucepan over medium heat. Once melted and foamy, sprinkle in 3 tbs all-purpose flour. Whisk constantly for 1–2 minutes until the paste smells slightly nutty and the raw-flour taste is gone; do not let it brown.

Add liquids

Slowly whisk in 2 cups whole milk until smooth, then whisk in 1 cup chicken or vegetable broth. Increase heat slightly and bring the mixture to a gentle simmer, whisking so it thickens and becomes glossy, about 3–5 minutes.

Season and finish

Lower heat to medium-low. Whisk in 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp Dijon mustard, 0.75 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Add 2 tbs cream cheese (if using) and stir until incorporated. Remove the pan from heat and gradually stir in 1.5 cups finely shredded white cheddar cheese until fully melted and the sauce is smooth. Taste and adjust seasoning; add a splash more broth or milk if too thick.

Keep the gravy warm over the lowest heat, stirring occasionally, while the sweet potatoes finish resting. If it thickens too much, loosen with 1–2 tbs milk or broth.

Place each opened baked sweet potato on a serving plate. Add 1/2 tbs unsalted butter into the cavity of each potato if desired for extra richness.

Ladle 3–4 tbs (or more to taste) of warm white cheddar gravy over each sweet potato, allowing some to pool around the potato.

Sprinkle each potato with chopped fresh chives (about 1/2 tbs per potato) and a light dusting of cracked black pepper.

Serve immediately so potatoes are hot and gravy is smooth. Leftover gravy can be refrigerated up to 3 days; reheat gently, adding a splash of milk to loosen if necessary.