November 14, 2022

Loaded Sweet Potatoes

Loaded Sweet Potatoes

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!

How We Created This Recipe

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!

Ingredients for Holiday-Inspired Loaded Sweet Potatoes

  • Nuts: Pecans are by far my favorite nut to use in this recipe, but walnuts, or even pistachios, also work as a comparable substitute. The key in choosing your nut is to make sure it pairs well with your other toppings.
  • Dried Fruit: For me, no other dried fruit quite says the fall like dried cranberries. That is why I always use dried cranberries when making this recipe during the cold weather months. Dried cherries are the perfect substitute for dried cranberries if you want to go another direction.
  • Fresh Fruit: Diced apples really bring the dish together. Their texture and flavor complete the dish and bring it to the next level. An easy substitute for apples is to use pears.
  • Herb: I like to use whichever herb is in season during the time that I make these so I typically stick with cold-weather herbs such as rosemary, sage, or thyme.
  • Sweetener/Binder: The apple butter and honey not only add complementary sweetness to the topping, but they also bind everything together to create a compote-like consistency. Honey is my go to sweetener but if you are using another type of fruit, it is a good idea to use a jam or preserve made from that fruit.
  • Citrus: The zest and juice of the citrus is added to break through the sweetness and add a fragrant burst to the dish. If you choose not to use lemon, orange or even grapefruit are solid substitutes.

Tips for Making these Loaded Sweet Potatoes

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...

  • Taste the topping and adjust accordingly before baking: The recipe is simply a guideline. Make sure you taste a bit of the topping and adjust accordingly before topping the sweet potatoes. If you want more nuts in the topping, add more nuts! The same can be said for any of the other ingredients. Don’t be afraid to adapt the recipe and make it your own. That’s what cooking is all about.

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!

Loaded Sweet Potatoes

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.















  • 2 large sweet potatoes
  • ⅓  cup of chopped pecan
  • ⅓  cup of dried cranberries
  • ½ cup of diced apples (small dice)
  • 1 tablespoon of fresh sage (picked & chopped)
  • 1 teaspoon of fresh rosemary (picked & chopped)
  • 2 tablespoons of honey
  • ½ teaspoon of ground cinnamon
  • 2 tablespoons of apple butter (or apple sauce)
  • The juice and zest of 1 lemon
  • 2 pinches of salt + ¼ teaspoon salt for the sweet potatoes


  1. Preheat the oven to 350 F.
  2. Oil or spray a sheet pan and carefully cut each sweet potato in half, length-wise. Place each half skin side up on the sheet tray and bake at 350 F for about 45 minutes or until each half is tender.
  3. Prepare the topping by roughly chopping the pecans, dicing the apples into a small dice (about the size of your pinky nail), and picking and chopping the sage and rosemary. Add those to a bowl and add the dried cranberries, the honey, the ground cinnamon, the apple butter, the salt, and the zest and juice of the lemon. Mix everything to combine and evenly distribute the honey and apple butter.
  4. After the potatoes are tender (45 minutes), remove the sheet tray from the oven and flip each half of the sweet potato so that they are now skin side down.
  5. Season each half of the sweet potato with a pinch of salt and then evenly distribute the topping amongst the four halves.
  6. Bake for another 12-15 minutes.
  7. After 12-15 minutes, remove the sweet potatoes from the oven and allow them to cool slightly before enjoying.


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