Sweet Potato And Cheese: A Perfect Pairing

Sweet potatoes are a versatile ingredient that can be used in both sweet and savoury dishes. They are a great source of fibre, vitamins and minerals and can be roasted, baked, grilled, or mashed. When it comes to cheese, there are several varieties that pair well with sweet potatoes, including cheddar, mozzarella, parmesan, and brie. For a simple, tasty side dish, try roasted sweet potatoes with garlic butter, mozzarella, and parmesan. If you're feeling more adventurous, you could try sweet potato skins stuffed with a creamy sweet potato, shallot, spinach, and chickpea filling, topped with mozzarella. Sweet potatoes can also be sliced thinly and baked in a gratin with layers of gruyere, cheddar, and parmesan cheese. For a gluten-free option, you can even use sweet potato slices instead of bread to make grilled cheese bites with brie and cheddar.

Sweet potato skins with spinach and chickpeas

Ingredients:

• 2 medium or large sweet potatoes
• 1 1/2 tablespoons butter
• 1 bag fresh baby spinach
• 1/4 cup light sour cream or Greek yogurt
• 2 ounces light cream cheese
• 1/4 cup shredded Mozzarella cheese
• Salt and pepper to taste
• Olive oil

Method:

First, bake the sweet potatoes at 350 degrees Fahrenheit for 45-60 minutes, or until fork-tender. Cut the sweet potatoes in half and let them cool for 5-10 minutes.

While the sweet potatoes are cooling, saute the shallots with butter over medium heat until translucent. Add the fresh spinach and heat for 2-3 minutes, until the spinach has cooked down. Set aside.

Next, scrape the sweet potato out of its peel, leaving a thin layer of potato inside the skin so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream or Greek yogurt. Stir in the chickpeas, spinach, and plenty of salt and pepper.

Now, coat the potato skins with a drizzle of olive oil and bake for about 5 minutes to get a crispier outside. Remove from the oven and fill each skin with the sweet potato mixture, topping with shredded mozzarella cheese.

Finally, bake again for 10-15 minutes, or until the cheese is melted and the filling is heated through.

Tips:

• For less stringy, more melty cheese, try using Gouda instead of Mozzarella.
• If you want to add some extra flavour and texture, try topping the potato skins with bacon!

Cheese and Sweet Potato Pairing:

Sweet potatoes have a natural sweetness that pairs well with a variety of cheeses, including cheddar, mozzarella, Gruyere, and brie. When choosing a cheese to pair with sweet potatoes, consider the desired flavour profile and texture of the final dish.

For a crispy and indulgent sweet potato dish, a combination of mozzarella and parmesan cheese can be used to create a golden and bubbly topping. On the other hand, if a creamy and rich filling is desired, a blend of gruyere, sharp cheddar, and parmesan can be used to create a decadent gratin.

Additionally, sweet potatoes can be sliced and layered with cheese, creating a hybrid between garlic bread and roasted sweet potatoes. This dish can be customised with various cheeses such as gouda, gruyere, Swiss, or cheddar, depending on personal preference.

When creating sweet potato skins, the addition of mozzarella cheese adds a melty and stringy texture, while gouda provides a less stringy and more creamy mouthfeel.

Nutrition:

Sweet potatoes are a great source of fibre, vitamins, and minerals, making them a nutritious addition to any meal. They are also naturally sweet, which pairs well with a variety of cheeses.

By stuffing sweet potato skins with a creamy sweet potato, shallot, spinach, and chickpea filling, this recipe provides additional protein and nutrients while still tasting delicious.

Sweet potato bites with pear and brie

Ingredients:

• Sweet potatoes
• Olive oil
• Butter
• Brie cheese
• Aged white cheddar
• Red pear

Optional:

• Honey
• Fresh rosemary

Method:

• Thinly slice the sweet potatoes into 2mm thick slices.
• Heat half of the olive oil and butter in a large nonstick skillet and add in the sweet potato slices in batches. Brown each slice for about 2-3 minutes on each side before transferring to a paper towel-lined plate.
• Add a slice of brie cheese (about 1-2mm thick) on top of half of the sweet potato slices, then top with a thin slice of pear, a pinch of grated cheddar, and the other sweet potato slice.
• Heat the remaining butter and oil in the skillet and pan-fry again until the cheese melts and the sweet potato bites are golden on the outside.

Tips:

• Cut your sweet potatoes to the same thickness to ensure even cooking.
• If you're having trouble slicing the sweet potatoes, use a mandolin.
• Try to purchase sweet potatoes that are a similar size.
• You can use a nonstick pan or a cast iron skillet for this recipe. Just be sure to use enough oil to prevent sticking.
• You can use any crisp fruit of your choice. Apples are a great alternative to pear.
• For the best taste, serve the sweet potato bites straight out of the pan. However, you can make them ahead of time by slicing and grilling the sweet potato slices, then storing them in an airtight container in the fridge for 2-3 days. When you're ready to serve, heat them up on the stovetop and add in the cheese and pear.

Variations:

• For a different texture, make your sweet potato rounds extra crispy.
• For a vegan option, use soft vegan cheese instead of brie and drizzle with maple syrup instead of honey.

Cheesy garlic sweet potatoes

Ingredients

• 4 small or medium-sized sweet potatoes, halved lengthwise, ends trimmed
• 1 pinch coarse salt to taste
• 1 pinch cracked pepper to taste
• 3/4 cup shredded mozzarella cheese
• 1/2 cup parmesan cheese, freshly grated
• 2 tablespoons fresh parsley or dried, chopped
• 1/4 cup butter, softened at room temperature
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 pinch salt, to taste

Method

• Heat the oven to 220°C | 425°F.
• Brush the potatoes with the garlic butter and season each potato with salt and pepper.
• Arrange the potatoes cut-side down on a lightly greased baking sheet and bake until golden brown and the flesh is tender (about 20-30 minutes, depending on your oven).
• Remove them from the oven, flip them cut-side up (skin side down) and top with the mozzarella, parmesan and parsley.
• Change oven settings to broil on low or medium heat and broil until the cheese is golden and melted (about 2 minutes).
• Sprinkle with more salt and pepper, if desired. Serve warm.

Tips

• You can use dried thyme or rosemary instead of parsley.
• Try using other types of cheese such as gouda, gruyere, swiss, or cheddar.

Sweet potato gratin

Sweet potatoes are a great source of fibre, vitamins, and minerals and can be prepared in many ways. Here is a recipe for a delicious sweet potato gratin.

Ingredients:

• 2 pounds sweet potatoes, peeled and sliced into 1/8-inch thick rounds
• 2 tablespoons melted butter
• 1 tablespoon fresh thyme leaves, chopped
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 ounce finely grated Parmesan cheese
• 3/4 cup grated Gruyere cheese

Method:

• Preheat the oven to 425°F. Coat a round pie dish or other 6-cup gratin dish with olive oil spray.
• In a large bowl, combine the sweet potato slices with melted butter, thyme, salt, and pepper. Toss to ensure all slices are well coated.
• Arrange the sweet potato slices in the baking dish, pressing down to keep them at an even thickness.
• Sprinkle the Parmesan and Gruyere cheeses evenly over the top.
• Spray one side of a piece of aluminium foil with olive oil spray. Cover the dish with the foil, oiled side down, to prevent the cheese from sticking.
• Bake the gratin for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is melted.
• Let the gratin rest for 5 minutes before serving.

Tips:

• You can make this dish ahead of time and reheat it before serving. Simply bake the dish without the cheese for 30 minutes, let it cool, and refrigerate. When ready to serve, cover with foil and bake until warm. Then, add the cheese and bake for 15 minutes.
• To make slicing easier, use a mandoline or a sharp knife.
• Feel free to experiment with different types of cheese, such as Swiss, white cheddar, or fontina.

Mashed sweet potatoes with ricotta and parmesan

Ingredients

• 3 medium sweet potatoes, cut in half lengthwise
• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 1/2 cup fat-free ricotta cheese
• 1 tablespoon brown sugar
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1/4 cup grated parmesan cheese
• 2 1/2 tablespoons chopped fresh sage

Method

• Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes with a fork and bake them until soft, which should take about an hour.
• Remove the potatoes from the oven and leave to cool for around 20 minutes, or until they can be handled.
• While the potatoes are cooling, reduce the oven temperature to 350 degrees Fahrenheit and grease a large baking sheet.
• Heat the oil in a small skillet over medium heat. Add the shallots and cook until they are softened and beginning to brown, which should take around 10 minutes.
• Scoop the sweet potato flesh out of each half, leaving a thin amount of flesh with the skins. Place the flesh into a blender or food processor and blend until smooth.
• Add the ricotta, brown sugar, salt, pepper, and ginger to the blender or food processor and blend until smooth.
• Transfer the potato mixture to a bowl and stir in the cooked shallots, parmesan, and sage.
• Spoon the mixture into the potato skins and place them onto the prepared baking sheet.
• Bake until heated through, which should take around 30 minutes.

Tips

• If you prefer, you can skip the second baking step and simply serve the mashed sweet potatoes as they are.
• You can also experiment with adding other ingredients, such as caramelized shallots or honey.
• If you don't have ricotta cheese, you can try substituting it with another type of cheese, such as cheddar or mozzarella.

Frequently asked questions