{"id":3636,"date":"2025-02-10T21:15:11","date_gmt":"2025-02-10T21:15:11","guid":{"rendered":"https:\/\/cookingwithmydeadmom.com\/?p=3636"},"modified":"2025-02-10T21:17:55","modified_gmt":"2025-02-10T21:17:55","slug":"cheese-stuffed-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/cookingwithmydeadmom.com\/?p=3636","title":{"rendered":"Cheese Stuffed Sweet Potatoes"},"content":{"rendered":"\n

Five weeks into this project and I am already slacking with missing a post. The stretch from the last week of January\/first week of February was a difficult one. The end of my November-January \u201cbusy season\u201d is always a challenge. Add in having to close out the month on Friday, Jan 31st<\/sup> and my brain was pretty much broken.<\/p>\n\n\n\n

Also, our refrigerator decided to stop working. So, the last few weeks have involved lots of adulting, which is one of my least favorite things to do.<\/p>\n\n\n\n

Before everything went to shit, I made a cheese stuffed sweet potatoes recipe that was in my mom\u2019s \u201cfriends and family\u201d recipe binder. I really wasn\u2019t sure what to expect with this one. First of all, it said to \u201ccook sweet potatoes in salted water\u201d which made no sense to me. The only way that I have ever known to cook a sweet potato is in the oven (or air fryer). The recipe mixes the sweet potatoes with cheddar cheese and sour cream which seemed like a really strange combo to me.<\/p>\n\n\n\n

But, the note on this one says that it is a favorite of Sue Wood (my mom) and I had most of the ingredients on hand so I went for it.<\/p>\n\n\n

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\n\t\t\t\t\t\"Cheese\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Cheese Stuffed Sweet Potatoes<\/h2>Recipe by Megan<\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4 large sweet potatoes<\/span><\/p><\/li>

  • <\/span>

    3\/4 C shredded cheddar cheese<\/span><\/p><\/li>

  • <\/span>

    1\/2 C sour cream<\/span><\/p><\/li>

  • <\/span>

    1\/ C firmly packed brown sugar<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Cook sweet potatoes in salted water. Peel, mash and combine with remaining ingredients. Beat until light and fluffy. Put in a baking dish and bake at 400 degrees for 15 minutes. (May coop out sweet potatoes, mix pulp according to above directions and return to hulls for baking.) Freezes well.<\/li><\/ul><\/div>