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This loaded sweet potato is big on flavor and crunch. It’s a fav fall recipe for tens of thousands of whole food foodies all over the world. This baked sweet potato recipe can be found right in my Plant-Based Cleanse. This is a whole food, plant-based cleanse that helps you flush out toxins and kickstart weight loss, as well as gain glowing skin, renewed strength, and rest.

a beautifully plated loaded sweet potato

How to Make Oven-Baked Sweet Potatoes

While there are several different baked sweet potato recipes out there, using several different appliances, I love the tried and true method in the oven. This loaded baked sweet potato should be tender on the inside, yet crispy on the outside, and the oven does this job beautifully. Here’s how to get the perfect potato every time:

  1. Scrub the sweet potatoes with a brush and water.
  2. Poke the potatoes with a fork or knife multiple times to allow air into the potato while cooking.
  3. Set in the middle of the oven, straight on the rack. (I put a layer of tin foil on the bottom rack to catch the drippings).
  4. Cook at 400 degrees for 45 minutes, or until soft to the touch. Liquid should be oozing out of the holes. That’s the gooey sweet goodness that lets you know they’re ready.
open stand with fresh, whole food produce including a bin full of sweet potatoes ready to be turned into oven baked sweet potatoes

Baked Sweet Potato Recipe

This recipe looks incredibly decadent, yet really only takes 30 minutes to prepare. It’s a bit of chopping and mixing, but most of the work happens in the oven as the sweet potatoes cook. Feel free to double the recipe and reheat the potato for leftovers the next day… that’s what I always do.

Buying the perfect sweet potato

Potatoes are on the EWG’s Dirty Dozen list, so I try to always buy organic. This list comes out each year, and ranks the most popular 47 fruits + veggies for pesticide contamination after the produce is washed and prepped for eating. If buying all organic produce doesn’t fit into your budget, I’d recommend at least looking for organic options (like sweet potatoes) from the Dirty Dozen list each year. This way you know the foods you’re consuming are as safe as possible.

Smaller sweet potatoes are my go-to for this baked sweet potato recipe, as they are packed with flavor. I find that larger sweet potatoes are often more bland, and I want all the flavor I can get.

Nutrient-Powered Kale Slaw Ingredients

This loaded sweet potato isn’t complete without the incredible kale slaw topping. Just look at this star-studded cast of ingredients:

  • Fresh kale: 208% of the recommended daily value of vitamin A, plus 684% of the RDV of vitamin K and 134% of the RDV of vitamin C.
  • Red cabbage: 56% of the RDV of vitamin C.
  • Carrots: full of soluble fiber, that helps lower blood sugar and cholesterol.
  • Avocado: contains more potassium than a banana. Can also be used as a stand alone topping for oven baked sweet potatoes!
  • Sunflower seeds: great source of plant protein. 1 serving contains 7 grams of protein.
  • Pepitas (pumpkin seeds): 42% of the RDV of manganese, which helps with brain function.
beautiful loaded sweet potato with kale slaw in fun a gratin bowl oven baked to perfection

More Sweet Potato Recipes

My love for sweet potatoes extends beyond this loaded baked sweet potato. Check out some of my other fav sweet potato recipes below, and let all the fall vibes flow right into your kitchen:

If you have golden potatoes on hand, try making my Vegetarian Shepherd’s Pie. It’s hearty, delicious and packed with vegetables. If you can’t tell, I love comforting meals that are packed with a variety of vegetables.

If this loaded sweet potato recipe has you checking your produce drawer for ingredients, or if you have another sweet potato recipe to share, I’d love to hear about it. Leave a comment so that we can keep sharing the delicious whole food love!

4.93 from 14 votes

Loaded Sweet Potato with Kale Slaw

Enjoy this Loaded Sweet Potato recipe that is filling and helps balance your blood sugar. It's also packed with vitamin A, B vitamins, potassium and fiber. They provide the perfect base for this delicious kale slaw, which is teeming with nutrients that help stimulate digestion and absorption.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Author: Jen Hansard
Course: Entree
Cuisine: Plant-Based
Serves: 2


  • oven


  • 2 sweet potatoes
  • 1 cup kale stems removed and shredded
  • 1 cup red cabbage shredded
  • 1 cup carrot grated
  • 1 avocado diced
  • 2 tbsp sunflower seeds
  • 2 tbsp pepitas
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • black pepper to taste
  • sea salt to taste
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  • Preheat oven to 400°F. Prick sweet potatoes with a fork and bake for 45 to 60 minutes, until tender.
  • Meanwhile, place shredded kale, cabbage, and grated carrots in a bowl. Cover with the avocado and seeds.
  • In a separate bowl, combine oil, lemon juice, and mustard. Add to the shredded vegetables and gently toss to coat. Season with salt and pepper to taste.
  • When sweet potatoes are finished baking, cut a slit in the top and pour the salad generously on top.



Calories: 653kcal, Carbohydrates: 70g, Protein: 13g, Fat: 40g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 24g, Trans Fat: 1g, Sodium: 231mg, Potassium: 1883mg, Fiber: 18g, Sugar: 15g, Vitamin A: 46753IU, Vitamin C: 88mg, Calcium: 186mg, Iron: 5mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

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  1. Is the nutritional information listed for one serving or for the whole recipe (2 servings)?

  2. 5 stars
    amazing, I made this for Dinner tonight and it was so so good, I don’t even like cabbage, you can eat the salad by it self.. Thank you so much for this i’m learning to like vegetables now.

    1. Aww that warms my heart, so glad you are learning to like vegetables!

  3. 4 stars
    This delicious. Love the bright taste of this tangy slaw with the warm sweetness of the sweet potatoes. We’ll enjoy this again at my house.

  4. 5 stars
    I have been looking at this recipe for a year or two and finally made it yesterday for dinner as a side with my salmon. It was so good. I think it had a bit too much mustard but it was delicious. I will definitely make this again. It was yummy!

  5. 5 stars
    This was one of the very first fall cleanse recipes I made and I’ve loved it ever since! 🙂

  6. 5 stars
    This is one of my favorite go-to meals! Fast and flavorful and full of nutrients.

  7. I know sweet potatoes are supposed to be more “fall”, but you guys…This is SO GOOD! I’ll be having it year-round!!

    1. The dressing is so good! If you have time, make the slaw a day ahead to let it marinate in the dressing overnight. You’ll love it even more!

    1. I think a lot of folks in our Rawkstar community feel the same way! It’s that good. 🙂