Baked Sweet Potatoes With Cinnamon-Whipped Goat Cheese

November 16, 2022
3 Ratings
Photo by Marissa Mullen
  • Prep time 7 minutes
  • Cook time 50 minutes
  • Serves 3
Author Notes

Potatoes are most likely the world’s most versatile vegetable, and definitely one of my favorite discussion topics. They can be deep fried in strips, curls, or waffles, mashed into a savory dish, or baked to absolute perfection. Ask someone their top three favorite potato styles and I think you’ll learn a lot about them. Between the holidays of Thanksgiving, Hanukkah, and Christmas, potatoes really have their moment to shine with plenty of side dishes galore.

Sweet potatoes, aka nature’s best candy, are one of my favorite potato varieties. Even just baked and served on their own without toppings, these orange delights are packed with flavor. With this recipe, however, I decided to elevate the baked sweet potato with a tasty autumnal makeover.

Perfect for the fall and winter months, I topped this sweet potato with a creamy and buttery cinnamon whipped goat cheese, also blended with greek yogurt and honey. The combination almost tastes like a sweet and savory pie filling, and can easily be served as dessert if that's what your heart desires. The tangy, creamy chèvre, gooey honey, and smooth greek yogurt generously melt over the hot potato right out of the oven, making for a decadent treat.

To add more crunchy textures and to balance out the tasting notes, I finished the potato with toasted walnuts, dried cranberries, and fresh, herbaceous thyme to complete the creation. Serve immediately out of the oven for best results, and don’t be afraid to go back for seconds (or even thirds)!
Marissa Mullen

What You'll Need
  • 3 medium sweet potatoes, scrubbed clean
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon flaky sea salt, divided
  • 4 ounces goat cheese (at room temperature)
  • 2 tablespoons greek yogurt
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/4 cup dried cranberries
  • 1 bunch fresh thyme, to garnish
  1. Heat oven to 425°F. Line a baking tray with parchment paper. With a fork, poke holes in each sweet potato, cover with 1 tablespoon of olive oil and ¾ teaspoon salt. Bake for 45-50 minutes, until the skin is crispy and the interior is soft. Remove the sweet potatoes from the oven and let rest for 5 minutes.
  2. Meanwhile, make the topping. In a food processor, or in a medium bowl using a whisk, combine goat cheese, greek yogurt, vinegar, honey, remaining olive oil, cinnamon and ¼ teaspoon salt until smooth.
  3. Slice the cooled sweet potatoes halfway through lengthwise (leaving space at the bottom without cutting all the way through). Top with goat cheese mixture, walnuts, cranberries, and fresh thyme. Serve immediately.

See what other Food52ers are saying.

  • BarbaraTheCook
  • Julie
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

2 Reviews

BarbaraTheCook March 5, 2023
Pretty good-- I loved it more than hubby. Needed more salt, but we had big, huge potatoes. I cooked an additional 10 minutes because of their size, and that was perfect. Lots of substitutes for the cranberries, I can imagine. I don't know that I loved them with the potatoes. Walnuts were perfect though. I would roast them ahead of time next time I make these. A great part of the meal as we are snowed in in a vacation house in Utah! :D
Julie December 25, 2022
This is a really easy, delicious recipe. The proportions worked out nicely as well - there was just enough whipped cheese to split among the three potatoes. The flavors worked together well and were very balanced. I left off the cranberries and thyme, but I'll bet keeping those would have made it even better. I can absolutely imagine how some acidity and herbal notes would have worked with the other flavors. I will definitely be making this again.