I Tried the Viral Sweet Potato & Cheese Trend 😳🧀🍠

Ingredients

• 2 medium Sweet Potatoes (scrubbed, ends trimmed, skin left on (optional to peel))
• 1 cup Cheddar Cheese (shredded, sharp cheddar works best)
• 0.5 cup Breadcrumbs (plain panko or regular breadcrumbs)
• 1 tablespoon Olive Oil (extra‑virgin, plus a drizzle for the top)
• 0.5 teaspoon Salt (kosher or sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Dried Cranberries (optional, adds a sweet contrast)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 400°F

2. Wash and Dry Sweet Potatoes

   Scrub the sweet potatoes under running water, trim the ends, and pat them dry with a clean towel.

   Time: PT5M

3. Create a Pocket

   Using a sharp knife, make a lengthwise slit about ½ inch deep down the center of each potato, forming a pocket for the filling.

   Time: PT5M

4. Prepare Cheese‑Breadcrumb Filling

   In a mixing bowl, combine shredded cheddar, breadcrumbs, olive oil, salt, pepper, and optional dried cranberries. Mix until evenly coated.

   Time: PT3M

5. Stuff the Potatoes

   Spoon the cheese‑breadcrumb mixture into each potato pocket, pressing gently to fill the cavity completely.

   Time: PT5M

6. Arrange on Baking Sheet

   Place the stuffed potatoes on a baking sheet lined with foil or parchment. Drizzle a little extra olive oil over the tops.

   Time: PT2M

7. Bake

   Bake for 25 minutes, or until the sweet potatoes are fork‑tender and the topping is golden brown.

   Time: PT25M

   Temperature: 400°F

8. Rest and Serve

   Remove from the oven and let the potatoes rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

312

Protein

10g

Carbohydrates

45g

Fat

12g

Fiber

5g