Rating: 3 stars
78 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 21
  • 2 star values: 24
  • 1 star values: 4

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.

Gallery

Credit: Paul Sirasalee

Recipe Summary test

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Rub the sweet potatoes with the canola oil and season with ¼ teaspoon salt. Bake on a rimmed baking sheet until tender, 40 to 50 minutes.

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  • Split the potatoes open lengthwise and drizzle with the olive oil. Season with ½ teaspoon each salt and pepper.

  • Top the potatoes with the avocado, pecans, parsley, and cheese.

  • Serve with the salad.

Nutrition Facts

612 calories; fat 34g; saturated fat 9g; cholesterol 22mg; sodium 695mg; protein 13g; carbohydrates 66g; sugars 19g; fiber 14g; iron 3mg; calcium 154mg.
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