If you are trying to spruce up your usual baked sweet potato, look no further! Our loaded sweet potato recipe makes for a veggie-packed lunch, dinner, or side dish!
1 loaded potato
Sweet potato, medium to large
Bell Pepper, sliced
Preheat the oven to 400ºF. Prick the outside of the sweet potato all over with a fork. Wrap it in aluminum foil and place in the preheated oven for 45 minutes to 1 hour depending
on the size of the sweet potato. (To test doneness, give a gentle squeeze: we are looking for classic baked potato consistency. If it’s too firm, let it roast another 10-15 minutes).
Prepare the toppings while the potato is baking. Season onion, mushrooms, and bell pepper with a pinch of salt and pepper. Cook in a frying pan over medium heat with a dash of olive oil until softened and browned 5 to 7 minutes.
Serve sweet potatoes halved with all onions, peppers, mushrooms, egg, feta and parsley on top.
Optional: Add 1-2 poached eggs on top for added protein. Poached eggs work great here: bring a small pot of water to a simmer and add a dash of vinegar. Crack the egg into a small bowl. Stir the pot of water to create a vortex and gently drop the egg in from the small bowl. Cook for 2 to 3 minutes and remove with a slotted spoon.