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Loaded Sweet Potato Recipe

Loaded Sweet Potato Recipe


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Preheat the oven to 375 degrees.

Place the sweet potatoes on a baking sheet and poke them all over with a fork. Bake them until fork-tender, about 30 minutes.

In a dry sauté pan, toast the walnuts over medium-low heat until toasted and fragrant, about 5 minutes. Remove from pan and coarsely chop.

In the same sauté pan, heat the oil over medium-high heat. Add the greens and garlic. Season with salt and pepper, to taste. Sauté for about 5 minutes, until greens are wilted.

Remove sweet potatoes from oven and let cool for a bit. Slice along the side of each potato to open and mash the inside to break apart. Season each with salt and pepper, to taste, and add 1 teaspoon of butter to each. Divide the sautéed greens, the toasted walnuts, and the crumbled feta evenly among the 2 sweet potatoes.


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This is one of my easiest go-to weeknight meals. I throw the sweet potatoes in the oven, and I whip up the avocado crema and toppings about fifteen minutes before they are finished roasting. It does take a while for the potatoes to roast, but almost all this time is inactive, so you can be away from the kitchen taking care of other end-of-the-day tasks. If you&rsquore in a real rush to get dinner on the table, feel free to chop the sweet potatoes into small cubes and roast them at 400°F (200°C) for 20 to 35 minutes, flipping once halfway through, and then top them with the fixings. Green salad, rice and/or corn on the cob make perfect side dishes for this comforting dish, but it&rsquos satisfying all on its own too.

A fun way to vary this recipe is to swap the baked sweet potato for baked russet potatoes and the avocado coriander crema for my All-Purpose Cheese Sauce.

Serves 2 as a main course or 4 as a side


How to make Loaded Sweet Potatoes

  • Bake the potatoes: Wrapping potatoes in foil and cooking in the oven can take 1+ hours. To cut down the time it takes, cut the potatoes in half and bake them face down on a pan (no foil). The exposed flesh of the sweet potato becomes caramelized as it bakes on the tray.
  • Assemble the topping: While the potatoes are baking, we’ll assemble the “street corn” topping mix and chili powder sauce.
  • Makethesauce: This delicious sauce is simple to make and can be prepped right after the topping is assembled. It’s also very easy to make this sauce as hot or mild as you’d like.
  • Eat: Break up the baked sweet potatoes a bit with a fork, spoon on some topping, and finish with spoonfuls of the sauce. Add a squeeze of fresh lime and devour.


How To Make This Loaded Baked Sweet Potatoes Recipe

This meal is delicious and takes only 20 minutes to make, which is why I love making it after a long day at work – I know I’ll have something yummy in my stomach in the same amount of time it would take to pick up takeout. The husband loved it too, and it has since become a staple weeknight meal in our house. I hope you enjoy it as much as we do!


Loaded Indian Spiced Sweet Potatoes

It’s been a while since I’ve created a sweet potato recipe and this one combines some of my favourite flavours. The sweet flash of roasted sweet potato, spiced peas, creamy coconut and fresh coriander. A beautiful mix.

I think most people know about the health benefits of sweet potatoes as they are great sources of fibre, vitamins and minerals and I love to use them in curries, soups, stews etc

.I’ve got to say I don’t roast them as much as white potatoes but I love them here where I think the spices compliment the sweeter taste.

The curry is pretty mild so I think that all the family with love this. Top with a generous dollop of cream coconut yogurt and a sprinkle of fresh herbs! So good xx

  • This recipe also works with baked potatoes – just make sure that they are cooked through.
  • I love using peas but you could swap for chickpeas or beans of choice
  • If you dont have coconut cream or yogurt – you can use any plant based yogurt or Oatley creme fresh is brilliant as well.

Some more sweet potato recipes you might like

I absolutely LOVE seeing your gorgeous creations on social media so keep tagging me and ill try to best to repost and share @rebelrecipes #rebelrecipesSending all the love, Niki xxx


Sweet Potato Casserole Recipe

Sweet Potato Casserole is my favorite side dish at the Thanksgiving or Christmas table. When else do you get to eat basically a dessert and call it a side dish? I like using that excuse and add a hefty amount of this creamy goodness to my plate.

There are many Sweet Potato Casserole recipes floating out there, however, once you try this one, you won&rsquot need any other recipe ever. This casserole is loaded, in a good way. The potatoes are boiled and mashed, blended with some brown sugar, nutmeg, and cinnamon to elevate the fall flavors.

The best part of this casserole is the surprise brown sugar cinnamon filling, a delicious, mid-layer of cinnamon goodness. The topping is another highlight of this casserole. Made with toasted pecans, sweet marshmallow and more of the delicious cinnamon sugar filling mixture. Thanksgiving isn&rsquot complete without a Homemade Sweet Potato Casserole. So, give this one a try, and you will see why it is so special!


Marshmallow Stuffed Sweet Potato Fillings

I keep these stuffed sweet potatoes incredibly straight forward and simple.

Butter, mini marshmallows, brown sugar, cinnamon and pecans. You probably already have all of these ingredients in your pantry!

If you have ever been, they are very similar to the loaded sweet potatoes you can get at Texas Roadhouse.

However, I added roasted pecans. The crunch adds a little something extra to them, but is not necessary if you don’t like nuts.

If you don’t have some good pecans on hand, you can also use walnuts in their place.


Recipe Summary

  • 4 orange-fleshed sweet potatoes
  • ½ tablespoon olive oil
  • 1 (8 ounce) package bacon, diced
  • ⅓ cup sliced green onions
  • ¼ cup diced jalapeno peppers
  • salt to taste
  • freshly ground black pepper to taste
  • cayenne pepper to taste
  • ½ cup shredded sharp white Cheddar cheese
  • 2 tablespoons creme fraiche
  • 2 teaspoons fresh lime juice
  • 2 tablespoons shredded sharp white Cheddar cheese, or to taste

Preheat the oven to 400 degrees F (200 degrees C).

Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil rub to coat. Space sweet potatoes evenly apart.

Bake in the preheated oven until completely tender, about 35 minutes.

Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno cook and stir for 1 minute. Remove from heat and set aside.

Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.

Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.

Bake until heated through and tops have started to brown, 20 to 25 minutes.


Simple, delicious, and nutritious, this recipe is a great option for an easy breakfast, lunch, or dinner. The sweet potatoes can be batch baked in advance so you have enough for a week ahead. You can simply pop them in the oven to heat while you make the stir fry, which only takes a couple of minutes to cook. Even if you make the sweet potatoes fresh, it&rsquos easy to scrub a couple of sweet potatoes and throw them in the oven and get on with your to-do list while they bake. Enjoy these alone or serve them with a fresh salad.

Sweet potatoes are an important glucose and glycogen storage food for the liver. All sweet potatoes and yams are beneficial, even white sweet potatoes. Similar to regular potatoes, they help support almost every function for which the liver is responsible inside our bodies. Sweet potatoes have phytochemical properties that calm heated, angry, stagnant, sluggish, and toxic livers and help prevent spasming.

Stir Fry Loaded Sweet Potato

  • 4 medium-sized sweet potatoes
  • 1/2 cup thinly sliced onion
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes (optional)
  • 1 cup broccoli florets
  • 1/2 cup thinly sliced red and/or orange bell peppers
  • 1 tsp lemon or lime juice
  • 1/4 cup thinly sliced spring onions, to serve

Preheat oven to 400F/200C. Line a baking sheet with parchment paper.

Arrange the sweet potatoes on the baking sheet and pierce with a fork. Bake for 30-45 minutes, until cooked all the way through. Remove from oven and set aside.

While the potatoes are baking, place a ceramic non-stick skillet on medium-high heat and add the onions. Cook for 3-5 minutes, until the onions are tender, adding a bit of water if needed to prevent sticking.

Add the garlic, red pepper flakes (if using), and broccoli florets. Cook for 5-7 minutes, adding water when needed, until the broccoli is almost tender.

Add the bell peppers and lime juice and continue cooking until all the vegetables are tender, about 3-4 minutes.

To serve, cut an opening lengthwise through the sweet potatoes and fill the cavity with the vegetable stir fry. Sprinkle a tablespoon of spring onions onto each and serve immediately. Enjoy!

This item posted: 02-Feb-2021

Anthony William, Inc. - Disclaimer for Medical Medium Blog


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These loaded sweet potatoes from Food Network Magazine are perfect for the nacho lover who doesn’t like to share. Pile on seasoned beef, low-fat cheddar, salsa and crunchy shredded cabbage for a hearty main dish that’s lower in fat than most pub-sized nacho portions.


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