Loaded Baked Sweet Potato
Sweet potatoes are on our grocery list almost every week. Not only are they super nutritious, packed with vitamins A, C, and B6 (among others), they’re one of our favorite blank canvases on which to build dinner too. Bake a few or more on Sunday and be ready for delicious sweet or savory meals throughout the week.
Preheat the oven to 400°F. Rub your sweet potatoes with a little bit of neutral oil: canola, vegetable, and safflower are all good choices because their flavor won’t distract from the potato itself. Season the potatoes with salt and pepper and place on a rimmed baking sheet. If you have a rack that fits neatly inside the sheet, go ahead and use it—it will ensure that the sweet potatoes bake evenly all the way around. Sometimes when they’re sitting directly on the baking sheet, the bottoms will cook faster than the rest. Not a bad thing, per se, but something to keep in mind.
Bake the potatoes until a paring knife inserted in the thickest part of the potato meets little resistance. Let them cool just enough so you can handle them, then split the tops, fluff the interiors with a fork, and fill with the toppings of your choice. We like butter, brown sugar and toasted pecans at breakfast; avocado, herbs and salty cheese for lunch. Or try this family friendly approach: mix a bit of shredded rotisserie chicken with barbecue sauce, top the potatoes with sharp cheddar cheese, the saucy chicken, and a few sliced scallions.