Cheesy Twice Baked Sweet Potatoes

This twist on the classic twice-baked sweet potato is easy to prepare and just as easy to devour! Feel free to play around with different kinds of shredded cheese.

Difficulty

Easy

Diet

Vegan, Vegetarian

Cooking Technique

Air Fry

Keywords

4 servings, air fry, chives, cook 40 min, easy, festive, for garnish, holiday, Instant Pot Culinary Team, minced, prep 20 min, salt, shredded gouda cheese, sides, sour cream, sweet potatoes, thanksgiving, vegan, vegetables, vegetarian

Prep Time

20 min

Cook Time

40 min

Servings

4 Servings

Ingredients

2 large sweet potatoes
1 cup Gouda cheese, shredded
½ cup sour cream
2 tsp. salt
Chives, minced, for garnish

Instructions

Using the point of a sharp knife, poke the sweet potato all over about 10 times. This allows the steam to escape during cooking, so the sweet potatoes do not explode. Place the sweet potatoes in the air fryer basket.
Air Fry at 390°F / 200°C for 30-35 minutes, or until the sweet potatoes are fork tender. To assess, insert the end of a knife or a fork. If the utensil releases easily, then the sweet potatoes are cooked enough. Remove from the air fryer basket and set aside to cool until easy to handle.
Cut the sweet potatoes in half, creating four halves. Be careful to not burn your hands from any lingering steam. Scoop out the insides of each sweet potato and place in the bowl of a stand mixer fitted with a paddle attachment. Add the shredded cheese, sour cream, and salt. Beat on medium-high speed until smooth and incorporated, about 3 minutes.
Scoop the cheesy filling into each of the leftover sweet potato skins. Smooth the top.
Air Fry at 400°F / 205°C for 10-12 minutes, or until the tops are golden. Serve warm and garnish with chives. Enjoy!