Everyone has had a loaded baked potato, but have you ever had a loaded sweet potato? We hadn’t either until we blew our own minds with this holiday-inspired creation!
The creation of this dish to be completely honest, came from me trying to utilize everything we had in our fridge. Having recently made a baked brie, we found ourselves with some of the topping left over. A few days later, when I was making dinner, I put a few sweet potatoes in the oven and scanned the fridge for accompaniments to go with the sweet potatoes and pork chops I was already set on making. As I was scanning the fridge, my eyes came upon the leftover topping I insisted Alejandra did not throw out from the baked brie.
Knowing that I would hear a “I told you so!” if I let it go bad, I knew I had to get creative. “Let’s see….. Apples, pecans, dried cranberries, fall spices, and fall herbs... that sounds like it would be pretty good on sweet potatoes.”
So I baked the sweet potatoes, cut them in half, topped them with the topping and baked them further. The result, a pretty freaking good side that had all the homey-comfort of a loaded baked potato. I’m sure glad I didn’t let Alejandra throw out the extra filling!
Making these Loaded Sweet Potatoes is actually pretty easy. Basically, you start by cutting the sweet potatoes in half and baking them for 45 minutes. While they are baking, you perform a few knife cuts and prepare the topping. After about 45 minutes, you remove the sweet potatoes from the oven, season each half with salt, top each half with the topping, and bake them for another 15 minutes. Bam! There you go.
We have one tip for you here and that is...
Give this one a try and let us know what you think! We both really love this recipe and it has now become a staple of ours this holiday season and will be in the cooler months to come.
Cheers and eat well!
With a topping composed of dried cranberries, apples, pecans, and fall herbs and spices, we have officially put your search for the perfect side to bring to your holiday dinners.
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