Loaded Sweet Potatoes

Happy Friday ya’ll! I feel like the weekends are totally meant for the “treat yo self” mentality. You’re finally free of work (hopefully), you’ve made fun plans to do something, whether thats to see friends, have a night out or simply just to relax and enjoy life.

Unfortunately for us, going out and having fun isn’t an option right now due to the global pandemic. We’ve had to become really creative in what we can do around the house. Puzzles, bingeing Netflix, painting, and of course LOTS of cooking.

With that said, the sudden increase in cooking means a rapid increase in calories. And without being able to go to the gym or really anywhere to get exercise, it’s hard to keep those “just one more bites” unnoticeable.

So, how do you still indulge but keep it healthy?

Easy. Load up some sweet potatoes.

Sacrificing flavor is not an option for me when it comes to eating healthy. Just because it’s healthy doesn’t mean it has to be boring, right?

These sweet potatoes are fresh, wholesome, and packed with nutrient rich ingredients. If you want an indulgent baked potato without all the calories this is choice for you.

Give it a try and tell me what you think in the comments below. I love hearing from you guys 🙂

Healthy Loaded Sweet Potatoes

These sweet potatoes are fresh, wholesome, and packed with nutrient rich ingredients. If you want an indulgent baked potato without all the calories this is choice for you.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4


Healthy Loaded Sweet Potatoes

  • 4 large sweet potatoes
  • 3 thinly sliced, cooked chicken thighs (see recipe notes for how I cooked my chicken) You can buy precooked chicken to save on time
  • 3 cups roughly chopped kale, rinsed and dried, ribs and stems removed
  • 1 medium onion, cut in half, then thinly sliced 
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flake
  • 2 tbsps salted butter
  • 1 avocado, thinly sliced
  • 1 fresno chili, thinly sliced
  • Radish, thinly sliced
  • Cojita cheese
  • Fresh cilantro

Chipotle Crema

  • 1 cup crema or crème fraiche
  • 2 chipotles in adobo sauce 
  • 1 clove garlic 
  • Juice of 1/2 a lime 
  • 1/4 tsp paprika
  • 1/4 tsp salt


For the chipotle crema:

  • Blend all ingredients in food processor. Chill until ready to use.

For the sweet potatoes:

  • Preheat oven to 375°F. Using a fork or sharp pairing knife puncture a few holes into the sweet potatoes and place them on a baking sheet lined with with foil. Cook the sweet potatoes for 1 hour or until they can be easily pierced by a fork.
  • 3/4 of the way through the cooking time of the sweet potatoes, heat 2 Tbsp olive oil in a medium sized skillet over medium heat. Add garlic and red pepper flake. Cook until fragrant, about 30 seconds. 
  • Add onions and cook until they begin to sweat, about 5 minutes. Add chopped kale. 
  • Cover and cook until kale is tender, about 7-10 minutes. Season with salt and pepper to taste. (Keep on a low heat until ready to use)
  • When sweet potatoes are finished cooking let them rest for 2-3 minutes. After resting cut length wise down the center without cutting through to the bottom. With a fork, fluff the inside of each sweet potato with 1/2 Tbsp of butter. 
  • Load the potatoes. Start first with the kale mixture, then add sliced chicken, Cojita cheese, sliced avocado, sliced radish, fresno chili, and cilantro. 
  • Drizzle each potato with chipotle cream. Enjoy! 


I seasoned the chicken with garlic powder, onion powder, salt, pepper, paprika, chili powder, and cumin. To achieve a “crust” on the outside of the chicken I pan fried the chicken thighs in a cast iron skillet. You can easily do this step while the sweet potatoes are baking. 

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