Name: Sweet Potato with Crispy Cheddar
Yield: 2-4
Ingredients: 1 ½ pound sweet potatoes, peeled and cut into ½” thick disks; ¼ pound finely grated aged cheddar cheese (we prefer Kerrygold brand), divided; 2 Tbsp olive oil; 1 tsp fine sea salt, divided; 4 Tbsp Mousa blend, divided

Tender on the inside and crispy on the outside with aged cheddar flavor. These addictive disks of caramelized flavor are great as a side dish. Make sure to have extra, they are tough to resist straight off the tray as you try to plate them. Part of the key is using a silicon baking mat (silpat) or parchment paper to prevent the crispy baked cheese from sticking to the baking tray. We also like to serve with it creamy delicious dipping sauce (see Recipe Notes Below).

Sweet Potato with Crispy Cheddar

Rated 3.8 stars by 28 readers

Author

Helen Park

Servings/Yield

2-4

Image of Sweet Potato with Crispy Cheddar

Ingredients

1 ½ pound sweet potatoes, peeled and cut into ½” thick disks
¼ pound finely grated aged cheddar cheese (we prefer Kerrygold brand), divided
2 Tbsp olive oil
1 tsp fine sea salt, divided
4 Tbsp Mousa blend, divided

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Directions

Preheat the oven to 400°F.
Onto an oven-safe tray line with a silicon baking mat, evenly sprinkle half of the cheddar cheese, half of the salt, and then half of the Mousa blend.
Toss the sweet potato sliced with olive oil to coat well and arrange the slices onto the seasoned cheese.
Sprinkle on the remaining half of the salt, Mousa blend, and cheese on top.
Bake for 30 minutes or until the sweet potatoes are completely tender and the baked cheese is crispy and caramelized.
Remove the tray from the oven and allow the cheese to set for 5 minutes.
Using another tray the same size as the baking tray, flip the trays and potatoes over. Remove the original baking tray from the stack and carefully peel back the baking sheet, allowing the sheet to roll back horizontally instead of pulling straight up into the air.
Break the crispy disks apart and enjoy!