A loaded sweet potato is nothing like a loaded question. It doesn’t try to pry information out of you or make you feel uncomfortable. It’s just there, delicious and honest, filled with everything (or, almost everything) that you love.
I’ve made many a loaded potato in my day, but I never thought to put avocado on top. All that changed when I saw this recipe on Anett Velsberg’s blog.
The colors in the dish immediately stood out. I loved the way the avocado looked against the orange sweet potato, the purple cabbage and the bright green cilantro. It was almost like a painting, but one that I could actually recreate.
Here is a song I’ve been jamming out to today. It’s been pretty rainy and gross in D.C., so I like to play music that pretends like it’s not.
Loaded Roasted Sweet Potato (ever-so-slightly adapted from Anett Velsberg)
3-4 medium-sized sweet potatoes
1 avocado, thinly sliced
1/4 small purple cabbage, thinly sliced
5 cherry tomatoes, quartered
1/4 red onion, thinly sliced
handful of fresh coriander
salt, to taste
pepper, to taste
sriracha, for drizzling over
1-2 pieces tempeh bacon
2-3 mushrooms, quartered and lightly sautéed
Preheat oven to 375 F. Wash and scrub the sweet potatoes very well, the use a fork to prick holes in it. Place on a baking sheet and cook in the oven for 30-45 minutes, until soft.
Cut an opening on one half of the sweet potato and open it up. Season with salt, pepper and lime juice and then fill with your toppings of choice. Serve immediately. Enjoy!