Ingredients
Sweet potatoes and filling
- 4 medium orange-fleshed sweet potatoes about 250 g each; 1 kg total
- 1 tsp olive oil 5 ml
- 1 tbsp unsalted butter 14 g; softened
- 1 cup shredded sharp cheddar cheese 113 g; divided
- 1/2 cup sour cream 120 g; divided
- 1/4 cup thinly sliced scallions 25 g; divided
- 1/2 tsp smoked paprika divided
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Equipment
- Colander
- Clean produce brush
- Rimmed baking sheet
- Baking parchment
- Oven mitts
- Cutting board
- Chef's knife
- Medium mixing bowl
- Fork
- Tablespoon
- Measuring cup and spoons
Instructions
Bake, fill and finish
- Rinse and scrub the sweet potatoes under running water with a clean produce brush, then dry thoroughly.
- Heat the oven to 400°F (200°C) with a rack in the middle. Line a rimmed baking sheet with parchment. Prick each sweet potato a few times with a fork and rub the measured olive oil lightly over the skins.
- Place the whole sweet potatoes on the baking sheet with space between them. Bake for 55–65 minutes, or until a knife slides easily into the thickest part. Larger potatoes may need longer. Use oven mitts to remove the sheet and let the potatoes cool for about 10 minutes, until manageable.
- While the potatoes bake, rinse and dry the scallions, then slice and measure them. Reserve half the cheddar, half the sour cream, half the scallions and a small pinch of the measured paprika for finishing.
- Cut a lengthwise slit along the top of each potato and gently open it. Scoop most of the flesh into a medium bowl, leaving a roughly ¼-inch (6 mm) border inside each skin so it holds its shape. Mash the flesh with a fork, the butter, and the unreserved cheddar, sour cream, scallions and paprika. Mix in the salt and pepper; keep the filling slightly textured.
- Spoon the filling back into the four whole potato skins and place them on the baking sheet. Sprinkle with the reserved cheddar and return to the oven for 10–15 minutes, until the filling is hot and the cheese is melted with lightly golden spots.
- Finish with the reserved sour cream, scallions and pinch of paprika. Serve one stuffed sweet potato per portion, handling the hot baking sheet with oven mitts.
Video
Notes
Timing is approximate: use tenderness, rather than the clock alone, to judge the first bake. This recipe makes four whole stuffed sweet potatoes; share smaller portions when serving as a side. Contains milk from butter, cheddar and sour cream.
The linked Wyse Guide video demonstrates a related twice-baked sweet potato technique with a different filling. Follow the cheddar, sour cream and scallion quantities here for this version.
Cost is an estimate in USD based on portions of ingredients used, not full package prices: about $4.40 for the whole recipe or $1.10 per serving. Prices vary by location and season. Refrigerate leftovers promptly.