Dairy-FreeGluten-FreeRecipesVegan

LOADED SWEET POTATO RECIPE

Here is a tasty way to prepare a simple, yet incredibly nutritious, sweet potato.

It’s an inexpensive and filling way to make a meal out of this orange-fleshed, beta-carotene powerhouse! This Loaded Sweet Potato recipe will leave you wondering if you’re eating a meal or dessert! It’s that good!


Ingredients:

1 large sweet potato
1 tbsp butter (for non-dairy, use 1/2tbsp-1tbsp of coconut oil)
1 tsp brown sugar
1 tsp maple syrup
1 tbsp chopped pecans

*Adjust toppings based on desired sweetness level.


Instructions:

  1. Preheat oven to 400 degrees.
  2. Pierce the sweet potato 4-6 times with a fork.
  3. Place on a foil-lined baking sheet or glass baking dish.
  4. Bake for 45 minutes to an hour. The potato is ready when you can easily pierce it with a knife.
  5. Let the potato cool for 10 minutes, then slice in half. Use a fork to gently break apart flesh and then top with remaining ingredients.

More About the Ingredients:

Sweet Potatoes: The butter or coconut oil in this dish is a great addition not only for taste, but may also help you more effectively absorb the nutrients from the sweet potato! According to The World’s Healthiest Foods, “Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes.”

Butter: I recommend Kerrygold Butter because it is made from grass-fed cows.

Maple Syrup: I use pure maple syrup, in order to avoid unwanted chemical additives.

Loaded Sweet Potato

Here is a tasty way to prepare a simple, yet incredibly nutritious, sweet potato. This recipe will leave you wondering if you’re eating a meal or dessert! It’s that good!
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Servings 1 person

Ingredients
  

  • 1 Sweet Potato
  • 1 tbsp Butter for non-dairy, use 1/2tbsp-1tbsp of coconut oil
  • 1 tsp Brown Sugar
  • 1 tsp Maple Syrup
  • 1 tbsp Chopped Pecans

Instructions
 

  • Preheat oven to 400 degrees.
  • Pierce the sweet potato 4-6 times with a fork.
  • Place on a foil-lined baking sheet or glass baking dish.
  • Bake for 45 minutes to an hour. 
    The potato is ready when you can easily pierce it with a knife.
  • Let the potato cool for 10 minutes, then slice in half. Use a fork to gently break apart flesh and then top with remaining ingredients.

Notes

More About the Ingredients:

Sweet Potatoes: The butter or coconut oil in this dish is a great addition not only for taste, but may also help you more effectively absorb the nutrients from the sweet potato! According to The World’s Healthiest Foods, “Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes.”
Butter: I recommend Kerrygold Butter because it is made from grass-fed cows.
Maple Syrup: I use pure maple syrup, in order to avoid unwanted chemical additives.

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