Sweet potatoes are nature’s perfect edible bowl — just bake, split, and load with your favorite toppings. These four loaded sweet potato recipes turn a simple side into a complete, satisfying meal!
Taco Loaded
All the flavors of taco night stuffed into a sweet potato — seasoned meat, black beans, cheese, and all the fixings.
Ingredients
- 4 medium sweet potatoes
- 1/2 lb ground turkey
- 1 Tbsp taco seasoning
- 1/2 can black beans
- 1/2 cup corn
- 1/2 cup shredded Mexican cheese
Toppings
- Sour cream
- Diced avocado
- Salsa
- Cilantro
- Hot sauce
Steps
- Bake sweet potatoes at 400F for 45 minutes until tender.
- Cook ground turkey with taco seasoning.
- Split sweet potatoes and fluff the insides.
- Load with taco meat, black beans, corn, cheese, and all the toppings.
Broccoli Cheddar
The comforting flavors of broccoli cheddar soup — right on top of a baked sweet potato. Cozy and cheesy.
Ingredients
- 4 medium sweet potatoes
- 2 cups broccoli florets, steamed
- 1 cup shredded sharp cheddar
- 2 Tbsp butter
- 2 Tbsp sour cream
- Salt and pepper
Toppings
- Extra shredded cheddar
- Crispy bacon bits
- Chives
- Sour cream
Steps
- Bake sweet potatoes at 400F for 45 minutes.
- Steam broccoli until tender-crisp.
- Split potatoes, add butter and sour cream, and fluff.
- Top with broccoli, a generous pile of cheddar, and broil 2 minutes to melt.
BBQ Pulled Pork
Smoky, saucy pulled pork piled onto a sweet potato with crunchy coleslaw on top — a mashup made in heaven.
Ingredients
- 4 medium sweet potatoes
- 1.5 cups pulled pork
- 1/4 cup BBQ sauce
- 1 cup coleslaw mix
- 2 Tbsp coleslaw dressing
- Pickled jalapenos
Toppings
- Coleslaw
- Extra BBQ sauce
- Pickled jalapenos
- Green onions
Steps
- Bake sweet potatoes at 400F for 45 minutes.
- Warm pulled pork with BBQ sauce.
- Toss coleslaw mix with dressing.
- Split potatoes, pile with BBQ pork, and top with coleslaw and jalapenos.
Mediterranean
Light and fresh — chickpeas, cucumber, feta, and a lemon tahini drizzle make this the healthiest loaded potato ever.
Ingredients
- 4 medium sweet potatoes
- 1 can chickpeas, drained
- 1/2 cucumber, diced
- 1/4 cup crumbled feta
- 1/4 cup Kalamata olives, halved
- 2 Tbsp tahini
- 1 Tbsp lemon juice
Toppings
- Tahini drizzle
- Fresh parsley
- Red onion
- Sumac sprinkle
Steps
- Bake sweet potatoes at 400F for 45 minutes.
- Season chickpeas with cumin and roast at 400F for 15 minutes.
- Whisk tahini with lemon juice and a splash of water for the drizzle.
- Split potatoes and load with chickpeas, cucumber, olives, feta, and tahini drizzle.
Meal prep tip: Bake a batch of sweet potatoes on Sunday and store in the fridge. Reheat in the microwave for 2 minutes and add fresh toppings for a meal in under 5 minutes.