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Fully Loaded Sweet Potatoes Two Ways

Fully Loaded Sweet Potatoes Two Ways

Hey friends! I am super excited to share my fully loaded sweet potatoes TWO ways. These were both a huge hit on Instagram, so I figured it was about time I shared the recipes here.

The first is a healthy twist on the traditional fully loaded baked potato. You know the one with bacon, cheese, onions, sour creams and all that jazz.

I’ve lightened things up by using a sweet potato, swapping the sour cream for a Greek yogurt based tzatziki and used roasted chick peas, sliced cucumber and onion for the toppings.

The recipe is pretty easy.

Start by cutting the sweet potato in half and baking it in the oven for about 40 minutes or until soft in the middle.

Next , lay out a can of chickpeas on a baking sheet. I like to put a piece of tin foil or parchment paper underneath (saves a bit of a mess). Toss them with olive oil, paprika and garlic powder (feel free to add other spices as well). Bake them in the oven for about 30 minutes.

While the chickpeas and sweet potatoes are baking you can prepare the Tzatziki, cucumber and red onion. For the Tzatziki, combine plain Greek yogurt, juice from half a lemon, 1 quarter of a cucumber diced up, 1 tablespoon of dill, and a dash of of garlic powder. For the cucumber and red onion, simply slice them into thin pieces.

When the sweet potatoes and chickpeas are ready, take them out of the oven. Assemble the fully loaded sweet potatoes by adding a dollop of Tzatziki, then top with cucumbers, red onions and chick peas.

My second version of fully loaded sweet potatoes are still baked, but deconstructed!

For this version, start by chopping up the sweet potato into small square pieces. Slice red onion into small pieces. Toss both ingredients on a baking sheet (again use tin foil) with olive oil, balsamic, salt and pepper.

Bake in the oven for 40 minutes. When it comes out, sprinkle with feta cheese, fresh green onion and more balsamic vinegar… or balsamic glaze if you have some!

Fully Loaded Sweet Potatoes Two Ways

Fully Loaded Sweet Potatoes Two Ways

Ingredients

  • Fully Loaded Sweet Potatoes - Baked
  • 1 sweet potato
  • 1/4 cup Greek yogurt
  • 1/4 cucumber diced into small pieces
  • juice of half a lemon
  • pinch of garlic powder (for tzatziki)
  • pinch of black pepper
  • 1/4 red onion thinly sliced
  • 1/2 can chickpeas
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder (for chickpeas)
  • Fully Loaded Sweet Potato - Deconstructed
  • 1 sweet potato
  • 1 tbs feta cheese
  • 2 tbs green onion
  • 1/4 red onion
  • 4 tbs balsamic vinegar
  • olive oil
  • salt and pepper

Instructions

  1. Fully Loaded Sweet Potatoes - Baked
  2. Start by cutting the sweet potato in half and baking it in the oven for about 40 minutes or until soft in the middle.
  3. Next , lay out a can of chickpeas on a baking sheet. I like to put a piece of tin foil or parchment paper underneath (saves a bit of a mess). Toss them with olive oil, paprika and garlic powder (feel free to add other spices as well). Bake them in the oven for about 30 minutes.
  4. While the chickpeas and sweet potatoes are baking you can prepare the Tzatziki, cucumber and red onion. For the Tzatziki, combine plain Greek yogurt, juice from half a lemon, 1 quarter of a cucumber diced up, 1 tablespoon of dill, and a dash of of garlic powder. For the cucumber and red onion, simply slice them into thin pieces.
  5. When the sweet potatoes and chickpeas are ready, take them out of the oven. Assemble the fully loaded sweet potatoes by adding a dollop of Tzatziki, then top with cucumbers, red onions and chick peas.
  6. Fully Loaded Sweet Potatoes - Deconstructed
  7. Dice sweet potato into small square pieces. Slice red onion into thin pieces. Toss onion and sweet potatoes in olive oil, salt and pepper, and half the balsamic vinegar. Bake in oven for 40 minutes, tossing half way. When ready, top with feta cheese, the rest of the balsamic and green onion.
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