My wife and I make this together at home all the time. All you need is a few sweet potatoes, a few favorite toppings, a little creativity and a sense of adventure. It’s a quick weeknight meal and a great way to use up leftovers that don’t quite make a full meal for two.
The formula for a perfectly loaded sweet potato is simple: One Baked sweet potato plus Acid - Nuts - Chile - Cheese. Then it’s choose your own adventure!
At this time of year, this Mediterranean-inspired version is perfect for the transition from summer to fall. Loaded with crumbled ricotta salata cheese, pine nuts, aged balsamico, chopped scallions and some chopped Calabrian chile pepper, this makes a filling & healthy meal without being too heavy.
If you’re craving something more Asian-influenced, try topping your sweet potatoes with cooked ground pork, sriracha, peanuts and cilantro. For a Mexican twist, top with queso fresco, pepitas and your favorite hot enchilada sauce.
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