Stuffed Sweet Potatoes with Cheddar, Sour Cream & Chives
Fluffy roasted sweet potatoes loaded with sharp cheddar, cool sour cream, and fresh chives — comfort food with contrast and zero emotional labor.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes 10–12 oz each
- 1 tablespoon olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Toppings
- 1 cup sharp cheddar cheese freshly grated
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- 1/4 cup fresh chives finely sliced
Instructions
- Preheat oven to 425°F and line a baking sheet with foil or parchment.
- Scrub sweet potatoes, dry well, and prick each several times with a fork.
- Rub sweet potatoes with olive oil and sprinkle generously with salt.
- Roast for 45–55 minutes, until very soft and caramelized at the edges.
- Slice each potato lengthwise and gently press the ends to open the center.
- Add butter to each potato, fluff the flesh with a fork, and season with pepper.
- Top with grated cheddar and let it melt from the heat of the potatoes.
- Finish with sour cream and a generous scatter of chives. Adjust salt to taste.
Notes
Why it works: sweet, salty, sharp, and creamy all show up and mind their business. Shortcut: microwave sweet potatoes until tender, then broil with cheese for 3–4 minutes. Toddler-friendly: skip pepper, mash the inside with butter and cheese. Apéro energy: slice into thick rounds and serve as snackable bites.