Loaded Sweet Potatoes 3 Ways

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Loaded Sweet Potatoes 3 Ways

Sweet potatoes consistently top our list of favorite superfoods. What’s with our obsession? Well, the benefits are pretty SWEET! One sweet potato is an excellent source of vitamin A and fiber, and provides more potassium than a banana. Bursting with antioxidants - they help fight inflammation in the body and prevent disease. Because they are high in natural sugars but low on the glycemic index, they provide a steady source of energy and are a favorite fuel for athletes.

We're sharing our 3 favorite fillings for Loaded Sweet Potatoes below. Each of these sweet potato recipes is simple and full of flavor. Enjoy!

The first step in making loaded sweet potatoes is baking the potatoes. Here’s how we do it:

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.

  2. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet

  3. Roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

You can bake the sweet potatoes ahead of time as they will keep in the fridge for up to 3 days. Then, all you have to do is assemble your filling and load up your potatoes when you’re ready to eat!




Filling for 2 sweet potatoes:

  • 1 can chickpeas, drained and rinsed

  • extra-virgin olive oil, for drizzling

  • sea salt and freshly ground black pepper

  • 1/2 teaspoon dried thyme

  • 1 bundle Dino kale leaves

Smoky Tahini Dressing (Recipe inspiration from Vegan At Times)

  • 1/2 cup tahini, well stirred

  • 6 tablespoons fresh lemon juice

  • 4 teaspoons paprika

  • 1/4 cup water, plus more for thinning


1. Roast the chickpeas: While the sweet potatoes bake, spread the chickpeas on a separate baking sheet, drizzle them with olive oil and pinches of salt and pepper and the dried thyme, and roast for 20-25 minutes - until golden brown and crispy around the edges. Remove the chickpeas from the oven, and set aside until ready to use.

2. Make the dressing: In a small bowl, whisk together the tahini, lemon juice, paprika, salt and water until smooth. If it's too thick , stir in a little more water if needed for desired consistency - you want to drizzle. Taste for salt, adding more if needed.

3. Just before the sweet potatoes are done: Cut one bundle of Dino kale into thin ribbons. Saute with a touch of olive oil and salt over medium heat until your greens are tender. Set aside.

4. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a “wedge” from each potato to make space for the filling. Add a serving of the chickpeas and the chopped kale. Top with a drizzle of the smoked tahini dressing.


  • Protein lovers: Add a poached or fried egg.

  • Store extra dressing and chickpeas in air tight containers in the fridge for up to 4 days.



Filling for two sweet potatoes:

  • 2 cups shredded purple cabbage

  • 1/4 cup Thai Peanut Hummus (recipe below)

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh scallion (just the light green part)

  • 4 Tablespoons chopped peanuts or cashews

  • For spice lovers, a little sriracha

Thai Peanut Hummus

  • 1 can chickpeas, rinsed and drained

  • 2 tablespoons natural peanut butter

  • 1-2 teaspoons Sriracha (or more if you like spice)

  • 1/4 teaspoon ground ginger

  • 2 small cloves garlic, minced

  • 1/2 tablespoon honey (or maple syrup for vegans!)

  • 1 teaspoon sea salt

  • 1/4 teaspoon pepper pepper

  • 1 tablespoon olive oil

  • 3-4 tablespoons cold water


1. Make the hummus: Add chickpeas, peanut butter, Sriracha, ginger, garlic, honey, and salt and pepper to taste into a food processor. Process until broken up. Scrape the sides with a spatula as needed.

With the motor running, drizzle in olive oil and cold water. This will help the mixture come together and get super-smooth. Once the hummus is processed to your desired texture, taste and adjust the salt and pepper.

2. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a “wedge” from each potato to make space for the filling. Top with cabbage, a 1/4 cup of peanut hummus, fresh herbs, and crushed nuts.


  • Protein lovers: Pairs beautifully with teriyaki tofu or chicken satay.

  • Spicy lovers: Add an extra drizzle of Sriracha or sprinkle of red pepper

  • Store extra hummus in an airtight container in the fridge for 3-4 days.



Filling for 2 sweet potatoes: (we like orange, yellow or purple sweet potatoes for this recipe)

  • 1 cup shredded red cabbage or chopped romaine

  • 1/2 cup cooked black beans

  • 2-4 tablespoons easy guac (recipe below)

  • a few slices of serrano or jalapeño pepper

  • 2 tablespoons toasted pepitas

  • 1/2 teaspoon extra-virgin olive oil

  • 1 teaspoon fresh lime juice

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon sea salt

  • 1/4 cup salsa, for serving

  • 1/4 pickled red onions, optional for serving (recipe below)

Easy guac:

  • 1 small avocado

  • 2 teaspoons fresh lime juice, or to taste

  • 1/4 teaspoon sea salt, or to taste


1. Make the filling: In a large bowl, mix together the cabbage or romaine, black beans, serrano, pepitas, olive oil, lime juice, chili powder, and salt. Adjust seasonings to taste. Chill until ready to use.

2. Just before serving, make the guac: In a small bowl, use a fork to mash together the avocado, lime juice, and salt.

3. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a "wedge" in each potato and remove to make space for the filling. Add the filling and top with the guac. Serve with the salsa and pickled onions on the side.


  • Protein lovers: Add scrambled egg or tofu

  • Additional serving ideas: Top with pickled onions or pickled jalapeno, grilled corn and crispy plantain chips served on the side