Twisty Cheddar Stuffed Sweet Potatoes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Sweet potatoes nestled in salt beds, baked till tender. Cream cheese blends lustrously with smoked gouda, fresh chives, and toasted walnuts swapped in for pecans. A touch of garlic powder wakes the mix. Crispy golden cheese topping with nutty crunch closes the bake. Visual cues trump exact times; listen for that deep oven hum, feel flesh softness before digging in. Alternate nut options and cheese swaps mentioned. Oven broiler finish seals edges into gooey perfection. Easy to customize. No eggs or gluten. Vegetarian comfort with a smoky note twist.
Prep:
20 min
Cook:
Total:
Servings:
4 servings
#vegetarian
#sweet potatoes
#cheese
#baking
#nuts
#comfort food
Sweet potatoes baked in salt beds, a technique I first learned after burning too many bottoms trying direct roasting. Salt cradling presses even heat, draws moisture out subtly. Flesh soft as butter with a perfumey wonder scent. Mixing creamy cheese and smoky gouda, I swapped out pecans for walnuts a few tries in—their earthier tone and crunch cut richer fat better. Garlic powder adds punch, never omit. Fresh chives bring sprightly green pops that dance visually and in flavor. Once baked again with cheese topping, the smell fills the kitchen with nutty, golden crust excitement. Sounds of bubbling cheese signal game on. This dish sits comfortably on the table, a rustic love letter to winter evenings. Knowing when potatoes are done by feel beats timer every time. Thick skin but tender bite inside tells more than clocks. You’ll see the subtle crisp on nuts and edges before it’s perfect to serve—don’t rush or wait too long.
Ingredients
- 500 ml (2 cups) coarse kosher salt
- 4 large sweet potatoes, scrubbed
- 60 ml (1/4 cup) cream cheese, softened
- 250 ml (1 cup) smoked gouda, shredded
- 60 ml (1/4 cup) fresh chives, finely chopped
- 180 ml (3/4 cup) walnuts, coarsely chopped
- 1/2 teaspoon garlic powder
- Salt and freshly cracked black pepper
About the ingredients
Kosher salt isn’t just seasoning here; it creates a roasting bed that distributes heat and pulls excess moisture, preventing soggy potatoes. Coarse salt preferred over table salt for texture and even heat. Sweet potatoes must be large and firm—overripe ones get mushy too quickly, harder to hollow without breakage. Cream cheese lends smoothness but swap with ricotta for lighter a version. Smoked gouda replaced cheddar original—a personal tweak—gives a smoky depth uncommon with plain cheddar, but sharp cheddar also works. Fresh chives add vital green freshness; parsley is a viable substitute but mellower, scallions too pungent. Walnuts substituted for pecans for robustness; toasted almonds can work if chopped coarsely. Garlic powder is low-key here, enhances without dominating. Salt and pepper finishing crucial, balance cheese saltiness properly to avoid flatness.
Method
- Set oven rack to center position. Preheat oven to 205°C (400°F).
- Grab heavy oven-safe skillet or rimmed baking dish. Spread coarse salt evenly across base, thick layer. Gently push cleaned sweet potatoes into the salt, they should nest in but not float or tip.
- Roast 50 minutes or until potatoes yield easily when pierced with skewer or fork — test softness; external skin gets slightly brittle but inside melts to fork.
- Remove from oven, let stand 12 minutes. Surface cool to handle without burning but warm enough for easy flesh scooping.
- Slice lengthwise through skin, careful not to puncture bottom skin layer. Scoop flesh into bowl, leaving approximately half an inch thickness of flesh attached to skin to support final stuffed form.
- Into bowl, add softened cream cheese, half the smoked gouda, chopped chives, chopped walnuts (reserve some for topping), garlic powder. Mash with potato masher or wooden spoon. Don’t overwork; keep slight rustic lumps.
- Season with salt and crack fresh black pepper to taste. Taste test is key here. Adjust seasonings to balance sharp cheese and smoky undertone.
- Spoon mixture back into potato shells, mound but avoid overstuffing so filling can brown.
- Top with remaining shredded smoked gouda and reserved walnuts for texture contrast.
- Return to oven bake for 14 minutes until cheese bubbles and tops crisp. If edges color too fast but cheese remains pale, switch oven to broil for 1 to 2 minutes watching closely. Use broiler only briefly—too long and nuts char bitterly.
- Remove once golden brown, cheese caramelized, edges crispy, and filling steaming hot. Let cool slightly to set before serving.
Cooking tips
First step: setting oven rack matters; middle ensures sweet potatoes don’t scorch but cook evenly. Laying potatoes in coarse salt stops them from rolling, creates dry heat barrier—it’s an old trick I swear by. Test doneness by piercing; soft, almost collapsing flesh means ready. Let them rest after heat off, internal steam continues cooking slightly. Hollowing must keep skin and some flesh intact to prevent collapse when stuffed—don’t over-scoop. Mashing gently keeps texture—forget pureed smooth here; intention is rustic, slightly chunky for mouthfeel. Adding garlic powder into mash not only layers flavor but prevents one-note cheese tanginess. Taste mashed mix before stuffing, adjust salt/pepper thoughtfully. Topping with cheese and nuts adds contrast—not just decor. Final bake is variable; oven temps can vary. Watch cheese bubbling and nuts crisping carefully—too much broil and nuts burn quickly. Let cool briefly; filling firms and cuts cleanly, avoids molten cheese chaos. These steps save frustration, make serving smoother. Tried rushing once—cheese dripped everywhere. Never again.
Chef's notes
- 💡 Salt bed roasting stops rolling, distributes heat evenly, cuts sogginess. Use coarse kosher salt only — table salt clumps and bakes unevenly. Sweet potatoes large, firm, no bruises, easier to hollow without breakage. Test softness by piercing with skewer; skin brittle, insides soft, not mushy. Let potatoes rest after oven off—internal steam finishes cooking, flesh softens more. Timing varies by tuber size; go by feel not clock.
- 💡 Cut lengthwise skin carefully — keep bottom layer intact, about half-inch flesh thickness supports stuffing without collapse. Scoop gently, don’t overwork inside — rustic texture key; lumps give rustic mouthfeel. Mixing cheese and nuts: add garlic powder at mash stage for mild punch or omit for cleaner. Use wooden spoon or masher, avoid blender or pureed smooth results.
- 💡 Walnut swap for traditional pecans gives earthier crunch — toasted almonds coarse work too if walnuts not on hand. Cheese choices matter; smoked gouda brings smoky depth. Sharp cheddar is fine substitute for firmer flavor but expect less smoke aroma. Cream cheese can swap for ricotta to lighten, but texture changes. Chives green freshness; parsley possible but mellower. Scallions too pungent, can overwhelm.
- 💡 Final bake: cheese bubbling signals heat penetrated mix. Crispy edges form before cheese fully colors; if nuts or edges burn fast, switch to broil for 1-2 minutes max. Watch like hawk — nuts char bitter quickly. Oven temps vary, so rely on bubbling, aroma, crunch cues not strict timing. Let cool after bake — filling firms, slices cleaner, avoids molten cheese drips.
- 💡 Oven rack placement crucial — center rack stops bottom scorching, promotes even roast. Salt bed holds potatoes steady, no rolling fuss. Don’t rush resting stage; cool enough to handle but warm inside eases scooping. Taste mash before stuffing — adjust salt pepper carefully. Balance cheese saltiness with garlic punch and nut crunch for full flavor layers. Overstuffing causes filling spill and uneven browning.
Common questions
Can I use regular salt instead of kosher salt?
Avoid table salt if possible. It clumps, bakes unevenly, messes texture. Kosher coarse salt creates dry heat bed, keeps potatoes steady, helps moisture escape. Coarse grains make big difference roasting.
What if I don’t have smoked gouda?
Sharp cheddar is go-to sub; firmer, less smoky but works. Ricotta can replace cream cheese for lighter mash. Parmesan or gruyere can be layered in small amounts to tweak flavor profile. Mix and match nuts too—walnuts earthy, almonds toast well, pecans traditional.
Why do my potato skins collapse during scooping?
You’re probably scooping too deep. Leave at least half-inch flesh intact with skin or it breaks when stuffed. Resting after roast lets flesh firm up, easier to handle. Large, firm sweet potatoes better hold shape versus overripe mushy ones.
How long can leftovers keep?
In fridge wrapped tight, 3-4 days tops. Reheat covered in oven 20 minutes or microwave but lose crisp edges. Freeze not ideal — texture suffers, cheese might separate. Fresh bake better but quick storage fine if needed.
