This Japanese-Style Cheesy Sweet Potato is a warm and creamy snack made with yellow-fleshed sweet potatoes, honey, butter, heavy cream, and shredded cheese. The sweet potato flesh is mashed and seasoned, then spooned back into the skins and baked until golden on top.
Using small yellow-fleshed sweet potatoes makes the filling easier to scoop and gives it a drier, creamier texture that works especially well for this recipe. The result is soft, lightly sweet, buttery, and cheesy, making it a comforting afternoon snack or simple homemade treat.
Japanese-Style Cheesy Sweet Potato
A warm Japanese-style sweet potato snack made with yellow-fleshed sweet potatoes, honey, butter, cream, and shredded cheese. The creamy filling is spooned back into the skins and baked until golden. Makes 6 small halves.
Equipment
- Food Steamer
- Pastry Brush
- Air Fryer or oven
Ingredients
- 3 small yellow-fleshed sweet potatoes about 110g each
- 1 tbsp honey
- 30 g unsalted butter
- 20 g heavy cream
- 1 egg yolk for brushing
- 30 g shredded cheese
Instructions
- Wash the sweet potatoes well and trim off both ends. Steam until very soft, about 20 to 30 minutes. Cooking them until soft will make them easier to scoop and mash later.
- Cut each sweet potato in half lengthwise. Carefully scoop out the flesh and transfer it to a mixing bowl. Take your time while scooping. Small cracks in the skin are fine as long as the shell still holds its shape.
- Add 30g unsalted butter and 1 tbsp honey to the sweet potato.
- Pour in 20g heavy cream and mix well. Use a spoon to mash the sweet potato as you mix until the filling becomes smooth and evenly combined.
- Add 30g shredded cheese and mix again until evenly distributed.
- Spoon the seasoned sweet potato mixture back into the reserved skins. Fill them evenly, then smooth the tops with a spatula.
- Brush the tops lightly with egg yolk.
- Air fry at 200°C for 12 minutes, or bake in a preheated oven at 200°C for about 15 minutes, until the tops are golden.
- Remove from the air fryer or oven and let them rest for 2 to 3 minutes. They will be quite soft while very hot. Serve warm and enjoy.
Video
Notes
Nutrition is estimated per sweet potato half and may vary depending on the type of sweet potato and cheese used.
Cooking & Storage Tips
- Steam the sweet potatoes until very soft. This makes the flesh much easier to scoop, mash, and mix. Check for doneness with a fork. If it slides in easily, the sweet potatoes are ready.
- Scoop the sweet potato flesh out gently. Small cracks in the skin are fine as long as the shell still holds its shape, since the filling will help support it once added back.
- Mix the butter, honey, and heavy cream into the sweet potato first, then add the shredded cheese last. This makes it easier to combine everything evenly.
- Use a cheese that melts well, such as mozzarella, mild cheddar, or a shredded cheese blend. The flavor can be adjusted depending on how sweet or savory you want the filling to taste.
- Air fryer and oven cooking times may vary depending on the size and model of your appliance. Watch the tops during the final few minutes and remove them once they are golden.
- Yellow-fleshed sweet potatoes work best for this recipe because they tend to be drier and creamier. Red- or purple-fleshed varieties can contain more moisture and may make the filling softer. Smaller sweet potatoes are also easier to scoop, refill, and serve.
Tools & equipment you may need
Steamer
Air Fryer
Last Updated on 2026-09-25