This post may contain affiliate links.
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 21-Day Cleanse. This is a whole food, plant-based cleanse that’s built around simple, nourishing meals, like the ones in my grain-free diet plan.
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:
- Scrub the sweet potatoes with a brush and water.
- Poke the potatoes with a fork or knife multiple times to allow air into the potato while cooking.
- 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).
- 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.
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 fiber, with a sweet flavor and a satisfying crunch.
- Avocado: contains more potassium than a banana. Can also be used as a stand alone topping for oven baked sweet potatoes!
- Sunflower seeds: crunchy, nutty, and a simple way to add plant-based protein.
- Pepitas (pumpkin seeds): 42% of the RDV of manganese.
NOVEMBER 9-13, 2026
Free 5-Day Soup Challenge
Celebrate this cozy season with us! For 5 days, we’re cooking up fall-inspired soup each day—packed with veggies, perfect for busy nights, and every bowl you make is a chance to win $750 in prizes!
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:
- Sweet Potato Noodles with Thai Sauce
- Sweet Potato Smoothie with Mango
- Spiralized Taco Salad
- Hemp Hearts Veggie Bowl
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!
Loaded Sweet Potato with Kale Slaw
Jen HansardVideo
Ingredients
- 1 sweet potato
- 1 cup kale stems removed and shredded
- 1 cup red cabbage shredded
- 1 cup carrot grated
- ½ avocado diced
- 2 tablespoon sunflower seeds
- 2 tablespoon pepitas
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- black pepper, ground to taste
- sea salt, unrefined to taste
Instructions
- Heat the oven to 400 °F. Prick the sweet potato all over with a fork and bake until tender, 45 to 60 minutes.
- Meanwhile, combine the kale, cabbage and carrot in a bowl and top with the avocado, sunflower seeds and pepitas.
- In a separate bowl, whisk together the olive oil, lemon juice and mustard. Pour over the vegetables, toss gently to coat and season with salt and pepper.
- Cut a slit in the top of the baked sweet potato and pile the slaw generously on top. Cut in half to serve.
Recipe Notes
- Microwave Method: To save time, microwave the pricked sweet potato for 5 to 8 minutes, turning it halfway, until tender.
- Prep Tip: The sweet potato is done when a knife slides easily into the center. Set it on a lined baking sheet to catch any drips.
- Texture Tip: Massage the kale with the dressing for a minute to soften it.
- Storing: Undressed slaw keeps in a sealed container in the fridge for 3 to 4 days. Dress it and cut the avocado just before serving.
Nutrition
Love my recipes?
Let me plan your week!
Dinner decided, grocery list done. 750+ ad-free recipe library and live coaching calls included.
7 days free. Cancel anytime.
Is the nutritional information listed for one serving or for the whole recipe (2 servings)?
It’s for 2 servings! 🙂