YOU GUYS! These delicious loaded sweet potatoes are insane. I was convinced I invented them and was the creator of a new 'loaded baked potato'/ hybrid of the tasty well known holiday casserole. I thought, "Okay, this is it. I'm a genius and have just made my giant contribution to society."
. . . According to google, I am not the first person who thought of this brilliant idea, but I'd still like to take credit as the inventor ???????? (kidding, sort of). Another thing to mention is that sweet potatoes are a delicious vegetable, AND a super food. They are loaded with nutritious fiber, vitamin A, vitamin C, and they're incredibly photogenic.
PREPARING THE SWEET POTATO:
Prior to roasting the sweet potato make sure you gently wash and completely dry it. Before it gets baked take a fork and poke holes all over.
HOW TO BAKE & MAKE A DELICIOUS LOADED SWEET POTATO:
{printable version with measurements below}
Bake sweet potatoes (on a lined baking sheet for easy cleanup!) at 425° rotating the potato every 10 minutes, so it doesn't overcook on one side. Bake until the sweet potato becomes soft and begin to caramelize (you should be able to easily poke a fork through them), about 40-50 minutes.
Split potato in half lengthwise, and push top and bottom together to open it up. From there, place small pats of butter or coconut oil inside. Sprinkle with a bit of brown sugar and sea salt.
Top with a little bit of creamy marshmallow fluff and dust with cinnamon!
This delicious loaded sweet potato is the perfect side to a savory dinner. It's a sweet spin on the classic loaded baked potato, and a tasty new take on the well known sweet potato casserole!
Preheat oven to 425° and line a baking sheet (for easy cleanup!)
Prior to roasting the sweet potato make sure you gently wash and completely dry it. Take a fork and prick a few holes around the potato.
Bake sweet potatoes at 425° rotating the potato every 10 minutes, so it doesn't overcook on one side. Bake until the sweet potato becomes soft and begin to caramelize (you should be able to easily poke a fork through them), about 40-50 minutes.
When potatoes are tender, remove from oven and let cool for about 5 minutes. Split potato in half lengthwise, and push top and bottom together to open it up.
From there, evenly place small pats of butter or coconut oil inside.
Sprinkle with a bit of brown sugar and sea salt.
Top with a little bit of creamy marshmallow fluff and dust with cinnamon- Enjoy!
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