These Loaded Sweet Potatoes are the perfect healthy twist on the traditional loaded potato skins. A gorgeously vibrant combination of flavours, perfect for brunch! – Hungry now? Jump to Recipe
You know what, I’ve seen (and eaten) enough loaded potatoes to last me a lifetime. So naturally I thought it was about time to jump aboard and create some of my own, of course. My only sliiiiiight issue with loaded potatoes is that they can sometimes be an incy wincy bit, ermmm, generic? Yeah I guess that’s the right word. You know, the standard cheese, sour cream, green onion and bacon. WHICH by the way is one of the greatest combos of all time, not just on potatoes but literally anything. I.e my Crispy Baked Jalapeno Poppers. But this time round, I thought I’d mix it up a bit..
Hello sweet potato my friend, it’s been a little while.
Okay let’s move forward before I start expecting a response.
The sweet potato is too often forgotten in the world of loaded potatoes and today I took one step in trying to change that. Along with a couple of spices mixed in and a few more flavours plonked on top, the end result was beyond tasty.
No cheese pulling, no bacon, no fat dripping through the bottom. Just a whole lotta love.
And let me tell you, the flavours.. Just wow. These sweet potatoes aren’t just a pretty face.
Let’s take a closer look…
First things first, you can top and fill these sweet potato skins with whatever you fancy. Sweet potato skins with sweet toppings, sweet potato skins with savoury toppings, the world’s your oyster! Personally I love a balance between sweet and savoury.
Filling for Loaded Sweet Potatoes
- Salt & Pepper
Toppings for Loaded Sweet Potatoes
- Sour Cream
The combination of these flavours, in my opinion, is second to none. So heavenly I genuinely nearly cried when it was all over. The perfect balance of sweet, salty and spicy.
What’s best is this healthy sweet potato recipe couldn’t be easier to make!
How to make Loaded Sweet Potatoes
- Prick your sweet potatoes with a fork, coat them in salt and olive oil, then pop in the oven for a good 40-45mins until soft through the centre.
- Scoop out most of the centre (leaving some attached to the skin to keep shape) and mix in a bowl with your fillings.
- Scoop back into the skins and pop back in the oven for another 10mins until they just start to go crispy on the top.
- Sprinkle over your toppings and serve straight away!
I love this dish for an easy brunch or lunch. I’ve also served it as a starter before, if I’ve got some small sweet potatoes knocking about!
So get ready to tuck into some deliciousness without the added guilt! A colourful and vibrant meal that’s absolutely bursting with flavour. But don’t just take my word for it, see for yourself 🙂
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How to make Loaded Sweet Potatoes (Full recipe & Video)
These Loaded Sweet Potatoes are the perfect healthy twist on the traditional loaded potato skins. A gorgeously vibrant combination of flavours, perfect for brunch!
- 4 Large Sweet Potatoes
- 1/3 cup / 50g Danish Feta, crumbled
- 1/4 cup Fresh Pomegranate Seeds (small handfuls worth)
- 2 tbsp Sour Cream
- 1 tbsp Chives, finely diced
- 1 tbsp Butter
- 1/4 tsp Paprika
- 1/8 tsp Cinnamon
- 1 Pinch Nutmeg
- Salt & Pepper, to taste
- Olive Oil
Cut off any ugly bits from the Potatoes (i.e the very ends). Pierce several times with a fork, lightly coat them with Olive Oil & Salt and pop in the oven at 200c/390f for 40-45mins, or until golden/crispy on the outside and soft on the inside.
Horizontally slice your spuds, gently scoop out the contents and place in a bowl, leaving a thin layer attached to the skin to keep shape.
In your bowl, mix in the Butter, Paprika, Nutmeg, Cinnamon and Salt & Pepper. At this point taste for seasoning and add more to suit preference. Scoop back in to the skins and pop back in the oven for a good 10 minutes or so, until they just start to crisp on top.
Drizzle your Sour Cream and top with Pomegranate, Chives and Feta. Serve immediately.
Watch how to make it!
a) Oven Timings - These will vary depending on the size of your sweet potatoes. You want to be able to comfortably slice a knife through the centre before you take them out.
b) Butter - Use salted or unsalted, just check for seasoning before you add anymore salt if you are using salted butter. You might not need anymore!
c) Calories - Based per potato and using a total of 1 tbsp of olive oil.
For another delicious sweet potato recipe, check out my Roasted Sweet Potato and Black Bean Quesadillas!