Loaded Sweet Potato Recipe By Tasty

LOADED SWEET POTATO SKINS RECIPE BY TASTY

Steps:

• Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
• Let potatoes cool then cut in half lengthwise.
• Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
• Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
• Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
• Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
• Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
• Enjoy!

LOADED BREAKFAST SWEET POTATO RECIPE BY TASTY

Steps:

• Using a fork, poke holes on the top of the sweet potato.
• Microwave on high for 10 minutes, or until the potato can be easily pierced with a knife.
• Gently slice the sweet potato in half, lengthwise, and spread almond butter on each side. Top with banana slices, almonds, and blueberries, and drizzle with honey.
• Enjoy!

LOADED SWEET POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Take potatoes and poke them on all sides with a fork, then place on a parchment-lined baking tray
• Bake for 50 minutes, or until fork tender.
• Allow potatoes to cool, then cut off either end and cut in half lengthwise.
• Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil.
• Bake skins at 400˚F (200˚C) for 10 minutes.
• Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
• Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese and diced tomatoes.
• Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
• Allow to cool 5 minutes.
• Enjoy!

LOADED SWEET POTATO NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Evenly slice sweet potatoes into rounds.
• In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
• Lay rounds flat on a parchment-lined baking sheet and set aside.
• On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
• Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
• Allow both to cool. Then, shred the chicken using two forks.
• Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
• Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
• Enjoy!