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:

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!

Make-ahead tip: Baked sweet potatoes keep well in the fridge for up to 3 days, making weeknight assembly quick and easy.

---

Loaded Sweet Potatoes, 3 Ways

1. Mediterranean-Style Sweet Potatoes

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, stems removed

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 to thin

• Sea salt, to taste

Instructions

Roast the chickpeas:
While the sweet potatoes bake, spread chickpeas on a baking sheet. Drizzle with olive oil, season with salt, pepper, and thyme, and roast for 20–25 minutes, until golden and crisp.

Make the dressing:
Whisk tahini, lemon juice, paprika, salt, and water until smooth and drizzleable. Add more water if needed and adjust seasoning to taste.

Sauté the greens:
Slice the Dino kale into thin ribbons and sauté with a little olive oil and salt until tender.

Assemble:
Slice a wedge out of each sweet potato. Fill with roasted chickpeas and kale, then finish with a generous drizzle of smoky tahini dressing.

Notes

• Protein boost: Add a poached or fried egg.

• Extra chickpeas and dressing keep in the fridge for up to 4 days.

---

2. Thai Peanut Sweet Potatoes

Filling for 2 sweet potatoes

• 2 cups shredded purple cabbage

• 1/4 cup Thai Peanut Hummus (below)

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped scallions (light green parts)

• 4 tablespoons chopped peanuts or cashews

• Sriracha, to taste

Thai Peanut Hummus

• 1 can chickpeas, drained and rinsed

• 2 tablespoons natural peanut butter

• 1–2 teaspoons Sriracha

• 1/4 teaspoon ground ginger

• 2 small cloves garlic

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

• 1 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 3–4 tablespoons cold water

Instructions

Make the hummus:
Add all ingredients except olive oil and water to a food processor. Pulse until combined, scraping down sides as needed.
With the motor running, drizzle in olive oil and cold water until smooth and creamy. Adjust seasoning to taste.

Assemble:
Slice a wedge from each sweet potato. Top with shredded cabbage, a generous scoop of peanut hummus, herbs, nuts, and a drizzle of Sriracha if you like heat.

Notes

• Protein boost: Delicious with teriyaki tofu or chicken satay.

• Extra hummus keeps for 3–4 days in the fridge.

---

3. Mexi-Style Sweet Potatoes

(We love orange, yellow, or purple sweet potatoes here.)

Filling for 2 sweet potatoes

• 1 cup shredded red cabbage or chopped romaine

• 1/2 cup cooked black beans

• 2–4 tablespoons easy guac (below)

• Sliced serrano or jalapeño

• 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

• Pickled red onions, optional

Easy Guac

• 1 small avocado

• 2 teaspoons fresh lime juice

• 1/4 teaspoon sea salt

Instructions

Make the filling:
Toss cabbage or romaine with black beans, pepper slices, pepitas, olive oil, lime juice, chili powder, and salt. Chill until ready to use.

Make the guac:
Mash avocado with lime juice and salt just before serving.

Assemble:
Slice a wedge from each sweet potato, fill with the bean mixture, and top with guac. Serve with salsa and pickled onions.

Notes

• Protein boost: Add scrambled eggs or tofu.

• Serving ideas: Pickled jalapeños, grilled corn, or crispy plantain chips on the side.