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 Fresh Start 21-day 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.
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 2020 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
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.
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 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
- 2 sweet potatoes
- 1 cup fresh 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
- 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.