Step 1

First, gather all the ingredients you’ll need for the recipe. I’m using Beauregard sweet potatoes for their creamy texture, but you can also use Japanese sweet potatoes for a sweeter flavor. Plan for 2 medium sweet potatoes per person (6 total for 3 people). If you’re making a smaller batch with only 3 sweet potatoes, be sure to halve all the other ingredient quantities as well.

Step 2

Wash the sweet potatoes thoroughly, pat them dry, and then carefully cut them in half lengthwise. Be extra cautious with the knife to avoid any injuries.

Step 3

Arrange the halved sweet potatoes cut-side up in a steamer basket. Add just enough water to the steamer pot so that it almost touches the bottom of the sweet potatoes without submerging them.

Step 4

Cover the steamer with a lid and steam over medium heat for about 30 minutes. The cooking time might vary slightly depending on the size and type of sweet potato, so adjust as needed.

Step 5

After about 30 minutes, insert a chopstick or skewer into the sweet potato. If it goes in smoothly with no resistance, they are perfectly cooked.

Step 6

While the sweet potatoes are still warm (but cool enough to handle), use a spoon to carefully scoop out the flesh, leaving about a 1cm border around the skin. Instead of scraping, gently press down with the spoon and scoop to cleanly remove the flesh, keeping the skin intact.

Step 7

When scooping out the flesh, make sure to leave about a 1cm thick layer of sweet potato attached to the skin. Avoid scraping too close to the inside of the skin, as this can weaken it and affect the final shape.

Step 8

Set the hollowed-out sweet potato skins aside for a moment. Place the scooped-out sweet potato flesh into a mixing bowl.

Step 9

Add the sweet potato filling ingredients to the bowl with the scooped flesh: 6 Tbsp milk, 2 Tbsp oligosaccharide, 2 Tbsp butter, 1/3 Tbsp salt, and a pinch of black pepper. Mash the sweet potato with a spoon or fork until smooth, and mix everything together thoroughly to create a delicious and creamy filling.

Step 10

Next, cut the Cheddar cheese slices into pieces roughly the same size as the grated Mozzarella cheese. This will help them melt evenly and look appealing on top.

Step 11

Now, carefully spoon the prepared sweet potato filling back into the hollowed-out sweet potato skins, filling them generously.

Step 12

Evenly top the filled sweet potatoes with the cut Cheddar cheese pieces, followed by a good amount of Mozzarella cheese. Finish with a light sprinkle of parsley flakes. They are now ready for baking or microwaving.

Step 13

Place the prepared sweet potato cheese bakes in the microwave and heat for about 1 to 3 minutes, or until the cheese is melted and bubbly. Microwave cooking times can vary significantly depending on the appliance’s power and the amount of food. Adjust the time accordingly. (For reference, it took me about 2 minutes and 30 seconds to melt the cheese on 4 pieces.)

Step 14

Enjoy the wonderful combination of warm, sweet potato and stretchy, melted cheese! Your delightful Sweet Potato Cheese Bake is ready to be served as the perfect late-night snack.

Step 15