All Recipes, Mains, Paleo, Super Easy, Vegetarian

Vegetable Loaded Baked Sweet Potatoes

November 11, 2012
loaded baked sweet potatoes

I conjured up this meal the other day when I running low on main course items in the fridge.  I had to get creative and use what was on hand. A little creative thinking produced this recipe as a result! This is an excellent recipe because it’s completely Paleo, super healthy, and very filling!

This isn’t your typical baked potato- with the butter, cheese, sour cream and other unhealthy toppings… oh no, this baked potato gets all of its flavor from the heaping pile of veggies thrown on top!

Are you loving the paper plates in my picture above? I didn’t originally plan on blogging about this thrown-together meal (let alone taking pictures of it) but after I made it, it looked SO good I had to share. We recently invested in a giant pack of paper plates from Costco. Living in a house with no dishwasher and washing dishes all of the time (especially with how much I cook) can get real old, real fast. Paper plates are the best known gift to man for me right now.

Sweet potatoes (also known as yams) are one of my favorite go-to veggies while following a Paleo diet. I make a lot of things like sweet potato fries, mashed sweet potatoes, baked sweet potatoes, sweet potato hash with turkey, or sweet potato chunks added to a veggie stir fry. And to think, a few years ago I only ate sweet potatoes at Thanksgiving with butter and brown sugar.

loaded baked sweet potatoes

This is a very versatile dish, you can throw anything that you have in your fridge on top.

Vegetable Loaded Sweet Potatoes

Serves 2


  • 2 Large sweet potatoes (yams)


  • As you can see in the picture above, I topped it with broccoli, corn, mushrooms, garlic and kale. That mix was really good  (especially the mushrooms, use a lot of mushrooms).
  • You can also use zucchini, roasted peppers, peas, carrots, spinach, leeks, onions, avocados… just a about anything!
  • Salt, pepper, oregano, garlic powder
  • Olive oil
  • Nutritional yeast (optional- I like to sprinkle a little on the very top for an added bonus)

To Do:

  • Wash and wrap the sweet potatoes in foil. Bake at 350 degrees for about 45 minutes to 1 hour, until you can stick a fork or knife easily through the middle (You can also use a toaster oven or microwave to cook the potatoes to save time).
  • While the potatoes are cooking, chop up you choice of veggies and saute them on the stove top in a little bit of olive oil. Season with salt, pepper, garlic powder, and oregano.
  • When the potatoes are done, lay them out on a plate and cut them open. Pour a little olive oil on top along with the seasonings: salt, pepper, garlic powder, oregano and nutritional yeast.
  • Lastly, pour on the cooked veggies and enjoy!

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