loaded sweet potatoes

Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.

Loaded Sweet Potato Skins

sweet potatoes

olive oil

milk*

salt

black pepper,

shredded cheese (I use half sharp cheddar and half mozzarella)

chives

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.

Reduce oven temperature to 375°F (191°C). Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.

Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.

Skins are best enjoyed immediately

Cover leftovers tightly and store in the refrigerator for up to 3 days.

It's time consuming but delicious!  I used almond milk even though I had heavy cream but I'm going low fat.

Roasted sweet potatoes loaded with crispy roasted beans and a simple homemade pesto. A healthy, vibrant vegan dinner.

Vegan loaded sweet potatoes

tbsp oil

cashew nuts ((or pine nuts))

garlic, (peeled)

basil

tbsp extra virgin olive oil

Salt

Black pepper

water

~ 6 cherry tomatoes, (quartered)

tbsp tinned sweetcorn kernels

parsley

tsp garlic granules

Place the sweet potatoes on a baking tray, and rub lightly with a dash of oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, until they're almost soft in the middle.

While the potatoes are roasting, prepare the pesto. Add the nuts, garlic, basil and olive oil to a mini food processor, and blitz thoroughly until smooth. Season to taste, and add enough water to give your desired consistency (I wanted a pourable pesto, so I added a few tablespoons of water).

To prepare the black beans, add them to a mixing bowl with the tomatoes, sweetcorn, parsley, garlic granules, salt and pepper. Drizzle with a little oil, and mix to combine.

When the potatoes are almost soft in the middle, add the black bean mixture to the baking tray, and return to the oven for a further 20 minutes. The beans should be slightly crispy, and the tomatoes will be soft and juicy.

Serve the roasted sweet potatoes topped with the roasted beans, and drizzled with pesto.

Smoky lentil stuffed sweet potatoes are vegan and gluten-free with a one-two punch of protein and fiber. Serve with a side salad for a hearty, healthy meal.

Smoky Lentil Stuffed Sweet Potatoes

Tbsp. olive oil

shallot (minced)

garlic

tomato paste

red pepper flakes

smoked paprika

kosher salt

tsp. black pepper

red lentils

vegetable broth

walnuts

Optional toppings: fresh cilantro leaves (Greek yogurt (or coconut milk yogurt

Preheat oven to 450°F. Poke each sweet potato a few times with the prongs of a fork. Wrap each potato in foil. Place on center oven rack and bake for 60 to 80 minutes, until fork tender.

While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 2 to 3 minutes, until softened. Add garlic; cook 1 minute, until aromatic. Add tomato paste and red pepper flakes; cook 1 minute, stirring often. Stir in smoked paprika, salt, black pepper, and lentils; cook 1 minute, stirring to coat lentils. Add broth and water, bring mixture to a simmer over medium-high. Reduce heat to medium-low, cover, and cook 20 to 22 minutes, stirring occasionally, until lentils are tender and have absorbed most of the liquid. Stir in chopped walnuts.

Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Garnish with fresh cilantro, yogurt, and avocado, if desired.

An easy healthy breakfast you can make in advance. These breakfast sweet potatoes topped with crunchy granola are so delicious and packed with goodness! The recipe can be adapted to be gluten free, dairy free and/or vegan.

Breakfast Sweet Potatoes with Granola

Greek yoghurt

granola

blueberries

strawberries

tsp honey

Preheat oven to 180C (350F). Wash the sweet potatoes but leave the skin on. Prick the potatoes a few times with a fork. Place on a baking tray and roast whole until soft, which should take between 45-60 minutes depending on the exact size of the potatoes.

While the potatoes are baking wash and slice the berries as desired.

Once the sweet potatoes are cooked, let the potatoes cool a little then cut lengthways down the middle. Top the potatoes with yoghurt, berries and granola, then finish with a drizzle of honey. Serve.

If you&#039;re making these in advance, simply store the cooked sweet potatoes in an airtight container in the fridge and add the toppings just before you want to eat. The sweet potatoes can be used warm or cold.

Top 4 loaded sweet potatoes recipes from across the web

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Loaded Sweet Potato Skins

Vegan loaded sweet potatoes

Smoky Lentil Stuffed Sweet Potatoes

Breakfast Sweet Potatoes with Grano...

Top 4 loaded sweet potatoes recipes from across the web

The most viewed loaded sweet potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Loaded Sweet Potato Skins

Vegan loaded sweet potatoes

Smoky Lentil Stuffed Sweet Potatoes

Breakfast Sweet Potatoes with Grano...

The most viewed loaded sweet potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine