Loaded Sweet Potatoes Recipes

Steps:

• Fill a large pot with 1" water. Place potatoes in a steamer basket and lower into pot. Cover pot and bring to a boil. Steam until potatoes are fork-tender, 25-30 minutes.
• Place an oven rack about 8" from broiler; preheat broiler. Coat a rimmed baking sheet with 1 Tbsp. oil. Arrange potatoes skin side down on prepared pan. Score or lightly mash flesh with a fork; season all over with salt and pepper. Drizzle with remaining 2 Tbsp. oil, then top with cheese (taking care to keep it on the potatoes, not the pan). Broil potatoes, watching carefully to make sure they don't burn, until cheese is bubbling and golden brown, 3-5 minutes.
• Transfer potatoes to a platter. Serve with sour cream, avocado, radishes, scallions, cilantro, pickled onion, lime wedges, and hot sauce for topping alongside, if desired.
• Do Ahead: Potatoes can be steamed 5 days ahead. Transfer to an airtight container and chill.

Steps:

• Pierce air sweet potato with a fork and microwave on high for 9-12 minutes until fully cooked.
• Top with black beans, broccoli, corn, guacamole, tomatoes, and cilantro.
• Enjoy!

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Place the sweet potatoes on one of the prepared baking sheets. Bake until the sweet potatoes are soft to a light squeeze (with a mitt or towel), 45 minutes to an hour.
• Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and set aside.
• Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot. Add 1 tablespoon water to the skillet and stir until the sugar is melted. Stir in the pepitas until they are completely coated, then spread the mixture on the other lined baking sheet. Let cool completely.
• Let the sweet potatoes cool slightly. Slice them in half, then lightly mash the flesh in the skin with a fork. Transfer the sweet potatoes to a serving tray. Dollop each with about 1/4 cup sour cream, then sprinkle each with the pepitas and mint. Serve immediately.

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours., Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes., Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat., Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Prick potatoes all over with a fork. Rub with 2 tablespoons oil; season with kosher salt. Place directly on top rack, with a parchment-lined rimmed baking sheet on rack below. Roast 45 minutes.
• Meanwhile, toss broccoli rabe with remaining 1 tablespoon oil; season with kosher salt and pepper. Carefully remove parchment from lower baking sheet; add broccoli rabe in a single layer. Roast, tossing once, until tender and bright green and potatoes are soft and oozing, 15 minutes. Transfer vegetables to a cutting board; let cool slightly, then chop broccoli rabe into bite-size pieces. Split sweet potatoes open; mash lightly with a fork. Top with broccoli rabe, beans, and pepperoncini. Serve, drizzled with oil and brine and sprinkled with flaky salt.

Steps:

• Wash the sweet potatoes and puncture with a fork then wrap in aluminum foil.
• Place on baking sheet and bake at 375 degrees for 1 hour.
• When the potatoes are almost done, melt butter and mix with brown sugar and cinnamon.
• Remove potatoes from oven and change oven temp to broil.
• Unwrap potatoes leaving the foil under them to catch any drippings.
• Slice potatoes down the middle and spoon butter mixture evenly into all 5 potatoes.
• Top each potato with 1/4 cup marshmallow cream.
• Place pan in broiler and broil for 1-3 minutes. (watch closely because they can burn easily if forgotten).
• ENJOY!