Loaded Baked Sweet Potato

Loaded Baked Sweet Potato

1fat
2starch
1dairy
2vegetable

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!

icon1 loaded potato
icon1 hour
Dinner
Sides
Gluten Free
Vegetarian
Ingredients
1 serving
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  • Sweet potato, medium to large
    8 ounce
  • Onion, sliced
    4 ounces
  • Mushrooms, sliced
    2 ounces
  • Bell Pepper, sliced
    2 ounces
  • Parsley, chopped
    1 tablespoon
  • Salt
    1 pinch
  • Pepper
    1 pinch
  • Feta cheese
    1 ounce
  • Olive oil
    1 teaspoon
  • Eggs (optional)
    2 egg
Directions
  • 1
    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).
  • 2
    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.
  • 3
    Serve sweet potatoes halved with all onions, peppers, mushrooms, egg, feta and parsley on top.
  • 4
    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.