Baked Sweet Potato With Cheese Recipe

Preheat

Preheat your oven to 400°F (200°C). If using a charcoal or gas barbecue for smoky flavor, preheat to medium (about 375–400°F / 190–200°C) and set up for indirect heat if possible.

Wash and scrub the sweet potatoes thoroughly. Pat dry with a towel.

Prick each sweet potato several times all over with a fork to allow steam to escape during baking. Rub each potato with about 1/2 tablespoon olive oil and sprinkle lightly with kosher salt and a little black pepper so skins crisp and seasonings adhere.

Place sweet potatoes on a baking sheet lined with foil or directly on the oiled grill rack if using a BBQ (use indirect heat to avoid flare-ups). Roast/bake until very tender when pierced with a knife or skewer, about 45–60 minutes in a conventional oven, or 50–70 minutes on a grill depending on size. Turn once halfway through to promote even cooking.

Test for doneness by inserting a fork into the center — it should meet little resistance and flesh should be soft. Remove from oven/grill and let rest 5 minutes.

While the sweet potatoes are roasting, shred the cheddar and grate the Parmesan if not pre-shredded. Measure out butter, milk, and spices so everything is ready.

Prepare the filling

When potatoes are cool enough to handle, slice each lengthwise down the middle, leaving the ends intact (do not cut all the way through). Using a fork, gently fluff the flesh toward the edges to create a cavity for the filling.

Add 1 tablespoon butter and about 1 tablespoon milk to each potato (adjust amounts slightly for larger potatoes). Using the fork, mash the butter and milk into the sweet potato flesh until creamy but still slightly textured. Season each with about 1/8 teaspoon garlic powder, a pinch of smoked paprika, and salt and pepper to taste.

Stir or fold in about 3/8 cup shredded cheddar into the mashed flesh of 3–4 potatoes (reserve about 1/2 cup cheddar for topping) so the cheese melts into the filling. Mix in 1 tablespoon grated Parmesan per two potatoes for extra savory depth.

Return the filled potatoes to the baking sheet or to a foil tray for the grill. Dot the remaining tablespoon of butter over the tops of each potato and sprinkle the reserved shredded cheddar and remaining Parmesan evenly over all potatoes.

Place the potatoes back in the oven or on the grill for 5–10 minutes, until the cheese is melted and bubbling and edges are slightly golden. If you want browned spots on the cheese, switch oven to broil for 1–2 minutes or move potatoes briefly to the hotter part of the grill — watch carefully to avoid burning.

Remove the potatoes and let rest 2 minutes.

Sprinkle chopped fresh chives over the top.

If using bacon, cook until crisp (pan-fry, oven-bake, or grill) and crumble. If using BBQ sauce, warm slightly so it’s easy to drizzle.

Top each cheesy sweet potato with crumbled bacon and a drizzle (about 1–2 teaspoons) of BBQ sauce per potato, if desired. The sweet-savory BBQ note complements the smoky paprika and cheddar.

Serve immediately while hot.