I’ve espoused my love of sweet potatoes before; They are truly one of my favorite fall vegetables – naturally both sweet and savory. These loaded baked sweet potatoes are a delicious, seasonal alternative to the classic baked russet potato, and could also be served in lieu of candied yams. I added rich blue cheese, chopped pecans, fresh thyme and a drizzle of maple syrup in this version, but you can top the baked sweet potatoes with just about any combination of sweet and salty you like. These vibrant orange spuds pair wonderfully with roast chicken or pork, and are equally satisfying alongside a green salad for a light vegetarian lunch.

Loaded Baked Sweet Potatoes
Serves 4

4 sweet potatoes
4 tbsp unsalted butter
1/2 cup good blue cheese, crumbled
1/4 cup pecans, finely chopped
2 tbsp pure maple syrup
1/2 tbsp fresh thyme, finely chopped
kosher salt

1. Preheat oven to 400 degrees. Using a fork, prick the sweet potatoes all over. Place on a baking sheet and bake until tender, about 45-55 minutes, depending on size. Remove and let cool.

2. Using a knife, split the sweet potatoes open and sprinkle each with a pinch of salt. Top with the butter, blue cheese, pecans, maple syrup and thyme, divided equally. Serve immediately.

May We Also Recommend:

Sweet Potato Gratin Roasted Sweet Potatoes Herbed Buttermilk Smashed Potatoes Roasted Fingerling Potatoes Baked Eggs in Tomato Sauce

3 Comments

1. 

   Julie

   November 12, 2012 at 4:23 pm

   I LOVE this recipe. I had it for the first time at a restaurant (I don’t remember which, I was really young) and haven’t had it since. This is EXACTLY what I remember, thank you so much for posting!!

   Reply
2. 

   jaime @ sweet road

   October 27, 2012 at 1:18 am

   This just sounds like the dictionary definition of fall in my mouth. Can’t wait to try it!

   Reply
   • 

     Laura

     October 27, 2012 at 6:51 pm

     Thank you!! I hope you enjoy…

     Reply