Best Cheesy Sweet Potatoes Recipes

CHEESY SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place an oven rack in the middle of the oven. Butter a 2-quart casserole dish.
• Mix together smoked Cheddar cheese and Parmigiano-Reggiano cheese in a large bowl. Set aside 1/3 of the cheese mixture in a small bowl for topping.
• Stir heavy cream, garlic, thyme, kosher salt, and pepper into the large bowl with the cheese mixture. Add sweet potatoes and combine using your hands until every potato slice is fully coated with mixture and not stuck together.
• Pick up potato slices a small handful at a time and organize into stacks. Arrange neatly in the prepared casserole dish with potato edges aligned vertically. Begin by placing potato stacks around the perimeter of the dish, working towards the center to create a tightly packed spiral.
• Pour leftover cheese and cream mixture over potatoes until mixture comes halfway up the sides of the casserole dish, making sure not to add too much, as it will bubble over. Cover tightly with aluminum foil.
• Bake in the preheated oven for 30 minutes.
• Remove foil and continue baking until top is golden brown and starting to crisp, about 30 minutes more.
• Remove from the oven and sprinkle with remaining smoked Cheddar cheese and Parmigiano-Reggiano cheese. Return to the oven and bake until dark brown and crispy on top, about 30 minutes more.
• Remove from the oven. Let cool 5 to 10 minutes, and serve hot.

CHEESY LOADED SWEET POTATOES

Steps:

• Fill a large pot with 1" water. Place potatoes in a steamer basket and lower into pot. Cover pot and bring to a boil. Steam until potatoes are fork-tender, 25-30 minutes.
• Place an oven rack about 8" from broiler; preheat broiler. Coat a rimmed baking sheet with 1 Tbsp. oil. Arrange potatoes skin side down on prepared pan. Score or lightly mash flesh with a fork; season all over with salt and pepper. Drizzle with remaining 2 Tbsp. oil, then top with cheese (taking care to keep it on the potatoes, not the pan). Broil potatoes, watching carefully to make sure they don't burn, until cheese is bubbling and golden brown, 3-5 minutes.
• Transfer potatoes to a platter. Serve with sour cream, avocado, radishes, scallions, cilantro, pickled onion, lime wedges, and hot sauce for topping alongside, if desired.
• Do Ahead: Potatoes can be steamed 5 days ahead. Transfer to an airtight container and chill.

CHEESY TACO SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are tender, about 50 minutes.
• Heat a skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper until beef is no longer pink, 5 to 7 minutes. Stir in salsa and taco seasoning.
• Halve potatoes lengthwise and spoon flesh into a bowl. Stir in cream cheese, milk, salt, and pepper; mash to combine, then spoon into the potato skins. Top with beef mixture and Cheddar cheese.

CHEESY SCALLOPED SWEET POTATOES

Steps:

• Heat oven to 350ºF.
• Cook onions in large nonstick skillet on medium heat 5 to 7 min. or just until tender, stirring frequently. Add broth, Neufchatel and garlic; cook 5 min. or until Neufchatel is completely melted and sauce is well blended, whisking constantly. Remove from heat.
• Add Parmesan, parsley and half the shredded Italian* Five Cheese; mix well. Stir in potatoes.
• Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 55 min. to 1 hour or until potatoes are tender, uncovering after 40 min. Top with remaining shredded cheese; bake 5 min. or until melted. Let stand 10 min. before serving.

CHEESY MASHED SWEET POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain.
• Mash potatoes. Add cream cheese, milk and 3 Tbsp. Parmesan; mix well.
• Sprinkle with remaining cheese and sunflower kernels.