Loaded baked sweet potatoes with tomatoes, red pepper and green onions

I was craving a baked potato with lots of sour cream and green onions, but I wanted to be “healthy” so I decided to make a baked sweet potato instead of a Russet potato. Baked sweet potatoes don’t always have to be topped with cinnamon, sugar and butter. You can make a savory baked potato that is very tasty! For this one, I put butter, green onions, red pepper and heirloom tomatoes topped with sour cream. You can make any version though. Corn, black beans, salsa. Tomatoes, cucumber, feta cheese. So many possibilities. It was very tasty and a great side for a unique “steak and potato” meal.


Loaded baked sweet potatoes with tomatoes, red pepper and green onions

Preptime: 15 minutes
Cooktime: 1 hour
Serves: 4

4 medium sweet potatoes or jeweled yams

4-5 green onions, thin sliced
1 red pepper, diced
Cherry and grape heirloom tomatoes, quarterd
Salt and pepper
Sour cream

Pre-heat the oven to  475 degrees. Pierce the sweet potatoes with a fork all over, wrap in foil and bake for about 45 minutes to an hour or until soft.

Prepare all of your toppings.

Cut the potatoes in half, smash the insides with the back of a fork. Add some butter, salt and pepper. Add the toppings. Enjoy!


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