The Viral Cheese-Stuffed Sweet Potato

The Viral Cheese-Stuffed Sweet Potato trend, created by TikToker Courtney Cook Bales, has taken social media by storm. Slow-roasted sweet potatoes are stuffed with creamy Butterkäse cheese, creating a combination that's both sweet, savory, and irresistibly gooey. The mild, buttery cheese perfectly complements the "syrupy" sweetness of the potato, and it has quickly become a go-to meal for teachers and busy individuals alike. Here’s how to recreate this viral sensation, along with some fun variations!

Why Everyone Will Love This Recipe

• Simple yet satisfying: A few ingredients and minimal prep make this dish incredibly easy.
• Creamy, gooey goodness: The Butterkäse cheese melts beautifully, creating a silky texture that pairs perfectly with the sweet potato.
• Customizable: Add your favorite toppings or switch up the cheese for a fun twist.
• Healthy, filling lunch: Packed with nutrients from the sweet potato and protein from the cheese, this makes a well-rounded meal.
• Viral for a reason: It’s not just a trend—this sweet and cheesy combo has struck a chord for its comforting and melty appeal.

What Makes This Cheese-Stuffed Sweet Potato So Special?

The secret lies in the slow-roasting method, which transforms the sweet potato into a syrupy, tender interior that pairs perfectly with the creamy, melt-in-your-mouth Butterkäse cheese. This method creates a soft, almost custard-like texture in the potato, making it ideal for stuffing with cheese. It’s simple, but the combination of flavors feels indulgent without being overly complicated.

Cooking Tips for Success

• Slow roasting is key: Roasting the sweet potato at 300°F (150°C) for 1 to 1 ½ hours yields the best results, giving the interior the perfect creamy texture.
• Resting time: Let the potato rest in the oven after turning it off for 1 to 3 hours to get that signature syrupy consistency.
• Choose the right cheese: Butterkäse is the gold standard for this dish, but if it’s hard to find, Havarti, Muenster, or even American cheese can work as excellent substitutes.
• Gooey cheese: Be sure to add the cheese while the potato is still warm to let it melt beautifully without completely liquefying.
• Crispy skin: For extra flavor, rub the skin of the sweet potato with olive oil and salt before roasting for a crispy finish.

Frequently Asked Questions

Can I use a different type of sweet potato?

Yes, orange or Japanese sweet potatoes are the most commonly used, but any type of sweet potato will work.

What if I don’t have Butterkäse cheese?

Butterkäse is the preferred cheese due to its creamy, mild texture, but you can use Havarti, Muenster, or American cheese as substitutes.

Can I speed up the process?

For a faster version, you can roast the sweet potato at 400°F–425°F (200°C–220°C) for 45–55 minutes instead of slow-roasting it at 300°F. Just make sure to check the potato’s tenderness before adding the cheese.

What’s the best time to eat this?

The cheese should be added when the potato is warm but not scalding—this allows it to melt without becoming a puddle.

Can I make a larger batch?

Absolutely! You can easily scale this recipe to make multiple cheese-stuffed sweet potatoes at once. Just adjust the baking time for larger batches if necessary.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

How to Freeze

This dish doesn’t freeze well, as the cheese may lose its texture when thawed. It’s best to enjoy it fresh or store it in the fridge for a few days.

Ingredients

For the Potato:

• 1 medium sweet potato (orange or Japanese variety)
• ¼ cup Butterkäse cheese (or substitute with Havarti, Muenster, or American cheese)

For the Toppings:

• Coarse salt and black pepper (to taste)
• Optional: Cottage cheese, Giardiniera, or macaroni/potato salad (for savory variations)
• Optional: Olive oil and sea salt (for crispy skin)

How to Make the Viral Cheese-Stuffed Sweet Potato