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.

Photo by Paul Sirasalee
Loaded Baked Sweet Potato 3.0 70 5 1
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  • Serves 4
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 612 calories
    • Fat 34 g
    • Sat Fat 9 g
    • Cholesterol 22 mg
    • Sodium 695 mg
    • Protein 13 g
    • Carbohydrate 66 g
    • Sugar 19 g
    • Fiber 14 g
    • Iron 3 mg
    • Calcium 154 mg

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.


  1. Check 4 large sweet potatoes (about 3 pounds total)
  2. Check 2 tablespoons canola oil
  3. Check kosher salt and black pepper
  4. Check 2 tablespoons olive oil
  5. Check 1 avocado, sliced
  6. Check 1/4 cup chopped pecans, toasted
  7. Check 1/4 cup chopped fresh flat-leaf parsley leaves
  8. Check 4 ounces fresh goat cheese, crumbled (about 1 cup)
  9. Check green salad, for serving


  1. 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.
  2. Split the potatoes open lengthwise and drizzle with the olive oil. Season with ½ teaspoon each salt and pepper.
  3. Top the potatoes with the avocado, pecans, parsley, and cheese.
  4. Serve with the salad.