Loaded Baked Sweet Potato

Loaded Baked Sweet Potato

1fat
2starch
1dairy
2vegetable
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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
Diverticulosis
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.