Cheesy Loaded Sweet Potatoes

From the kitchen of Carly

Steamed sweet potatoes split open and crowned with melted cheese, then finished under the broiler until bubbly. Top with cool sour cream, creamy avocado, peppery radishes, and bright scallions for a loaded potato that actually feels healthy.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 lb. sweet potatoes (4 large or 6 small), scrubbed, halved lengthwise
  • 13 Tbsp. extra-virgin olive oil, divided
  • 11 1/2 tsp. kosher salt
  • 11/2 tsp. freshly ground black pepper
  • 11 1/2 cups shredded Monterey Jack or cheddar cheese
  • 1Sour cream or plain yogurt
  • 1sliced avocado
  • 1thinly sliced radishes
  • 1thinly sliced scallions
  • 1cilantro leaves
  • 1Pickled Red Onions
  • 1lime wedges
  • 1and/or hot sauce (for serving; optional)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Do Ahead: Potatoes can be steamed 5 days ahead. Transfer to an airtight container and chill.