This loaded baked sweet potato makes a perfect side dish for the holiday dinners. Full of the flavors of the season, you’ll want to skip the main dish and just eat this instead!

I dressed this loaded baked sweet potato up with coconut, brown sugar, walnuts, and a bit of graham cracker. This spectacular looking dish is actually easy to prepare.

The best part about this dish is exactly how simple it is to make. You can just pop the sweet potato into the oven next to your main dish and set a timer.

No real work involved. Not only is it easy to make, it’s easy on the budget as well.

Sweet potatoes are on sale at a very reasonable price during the fall and winter months. They are usually each large enough for several servings too. At least, the ones in my grocery store were.

I’ll bet each sweet potato on the display at my grocery weighed in at a pound or more. That’s a lot of sweet potato. In fact, if you’re using this as a side dish, you may only need one potato to serve four people.

Consider the serving size of a vegetable dish should be between a half cup and a cup, or the size of your fist. My potatoes definitely could feed four.

When you’re baking a sweet potato, you’ll want to poke holes in the skin, just like you do with white potatoes. This will allow steam to escape while the potato is baking and it won’t explode all over your oven.

Talk about a mess to clean up. Imagine how stuck on those bits of starch will be on the oven rack.

If you don’t want to heat up the entire kitchen by using the oven, or if your oven is full of other dinner entrees and sides, you can bake the sweet potato in the slow cooker.

Yes, that’s right! Slow cookers will work for this menu item just as well as they do for baked white potatoes. You will need to adjust the baking time, probably to two or three hours. Use this chart to help calculate the time.

Make the most of your time, while the sweet potato is baking, mix up the topping. I used walnuts because I had them on hand. You can substitute pecans or other nuts in this topping. It’s about personal preference.

If you’re serving this dish to someone with a nut allergy, there is no harm in leaving the nuts out.

Make It a Meal:

Serve this dish with some other traditional holiday items and your family will leave the table with happy, full bellies: Corn Pudding, Green Bean Casserole, Roasted Onions, Baked Beans, Baked Apples.

The main dish can be ham, turkey, chicken, roast beef or steak. These sides will work perfectly with all of them.

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I love this loaded baked sweet potato with my meal. Truth be told, I could (and did) make a meal out of them alone. The left over sweet potato will store in the fridge for a week in an airtight container.

I haven’t tested storing baked sweet potato in the freezer to give an idea on that time frame – simply because by time the week is up, I’ve eaten the potato that was in the fridge.

Loaded Baked Sweet Potato Recipe

Ingredients:

Sweet potato, brown sugar, cinnamon, graham cracker, walnuts or pecans, coconut – all the seasonal flavors you expect during the holiday time.

Recipe Directions:

Bake the sweet potato, top it with the goodies and serve.

Talk about easy. No matter what your cooking skill level, you can manage this as if you were a master chef!

Approximate Nutritional Information:

Servings Per Recipe: 4, Amount Per Serving: Calories: 295, Fat: 14g, Cholesterol: 0g, Sodium: 107mg, Carbs: 39g, Protein: 7g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

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