Loaded Baked Sweet Potatoes Recipes

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:

• 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:

• 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!

Steps:

• Preheat oven to 400°F; line a baking sheet with foil. Prick sweet potatoes a few times with a fork and rub skins with oil; season with a pinch each of salt, pepper, and cinnamon.
• Place sweet potatoes directly on the oven rack, with prepared pan placed on a lower rack to catch any drips. Bake until sweet potatoes are very tender, about 1 hour.
• Meanwhile, stir together black beans, 2 teaspoons oil, and 1/4 teaspoon cinnamon; season to taste. Slash open potatoes and season insides to taste. Divide bean mixture and avocado between potatoes. Serve hot, with crème fraîche, toasted sesame seeds, and a generous pinch of cinnamon.