Loaded Baked Sweet Potato

Give baked sweet potatoes a delicious makeover by adding crunchy pecans, creamy goat cheese, and ripe avocado slices.

Photo by Tempest R.
Adapted from realsimple.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

potato

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 4

    large sweet potatoes (about 3 pounds total)

  • 2

    tablespoons canola oil

  • kosher salt

  • Freshly ground black pepper

  • 2

    tablespoons olive oil

  • 1

    avocado, sliced

  • 1/4

    cup chopped pecans, toasted

  • 1/4

    cup chopped fresh flat-leaf parsley leaves

  • 4

    ounces fresh goat cheese, crumbled (about 1 cup)

  • green salad, for serving

Directions

Heat oven to 400° F. Rub the sweet potatoes with the canola oil and season with ¼ teaspoon salt. Bake on a rimmed baking sheet until tender, 40 to 50 minutes. Split the potatoes open lengthwise and drizzle with the olive oil. Season with ½ teaspoon each salt and pepper. Top the potatoes with the avocado, pecans, parsley, and cheese. Serve with the salad.

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