Print Recipe
 Baked Sweet Potato Bar
Course Side Dish
Servings
Ingredients
  • Sweet Potatoes uniform size for even baking
  • olive oil
  • TOPPING POSSIBILITIES--
  • Basics salt, freshly ground pepper, butter, sour cream (or yogurt)
  • Cheese shredded cheddar/jack, crumbled blue/feta, grated Parmesan; ricotta
  • Fresh herbs and seasonings chopped fresh basil, cilantro, oregano, chives or dill; crushed red pepper;
  • Meats chili, taco meat, fajita chicken or beef, pulled pork, bacon, chopped ham, salami, meatballs, salmon
  • Vegetables chopped scallions or red onions; steamed broccoli, green beans, snow peas, or asparagus; grilled corn; canned beans; chopped fresh tomatoes or sun-dried tomatoes; sauteed spinach mushrooms or onions; roasted red peppers; jalapenos; thawed frozen peas; chopped avocado or guacamole; cole slaw
  • Sauces & dressings: salsa barbecue sauce; gravy; alfredo sauce; nacho sauce; blue cheese or ranch salad dressing; marinara sauce - or other red Italian sauce; pesto
  • Sweets brown sugar, honey, maple syrup
  • Toasted Nuts sunflower seeds, pepitas, pecans, almonds, walnuts, pine nuts, peanuts
Course Side Dish
Servings
Ingredients
  • Sweet Potatoes uniform size for even baking
  • olive oil
  • TOPPING POSSIBILITIES--
  • Basics salt, freshly ground pepper, butter, sour cream (or yogurt)
  • Cheese shredded cheddar/jack, crumbled blue/feta, grated Parmesan; ricotta
  • Fresh herbs and seasonings chopped fresh basil, cilantro, oregano, chives or dill; crushed red pepper;
  • Meats chili, taco meat, fajita chicken or beef, pulled pork, bacon, chopped ham, salami, meatballs, salmon
  • Vegetables chopped scallions or red onions; steamed broccoli, green beans, snow peas, or asparagus; grilled corn; canned beans; chopped fresh tomatoes or sun-dried tomatoes; sauteed spinach mushrooms or onions; roasted red peppers; jalapenos; thawed frozen peas; chopped avocado or guacamole; cole slaw
  • Sauces & dressings: salsa barbecue sauce; gravy; alfredo sauce; nacho sauce; blue cheese or ranch salad dressing; marinara sauce - or other red Italian sauce; pesto
  • Sweets brown sugar, honey, maple syrup
  • Toasted Nuts sunflower seeds, pepitas, pecans, almonds, walnuts, pine nuts, peanuts
Instructions
  1. Scrub potatoes under water and dry them off.
  2. Spray or rub potatoes with oil.
  3. Use a metal fork to poke a few holes in each potato.
  4. Put potatoes on a rimmed baking sheet, and bake at 400 degrees for 50-60 minutes, until soft.
  5. If baking potatoes ahead for a party, the hot, baked potatoes can be stored in a cooler for up to 4 hours. Preheat the cooler with hot water beforehand; empty and dry it right before adding the hot potatoes.
  6. When it's time to serve, cut potatoes longways across the top of each potato and squeeze the ends together to open the potato.
  7. Serve with a variety of toppings.
Recipe Notes

RECOMMENDED TOPPING COMBINATIONS: Barbecue - cole slaw, pulled pork, and barbecue sauce

 

Asian flavors - sauteed veggies (snow peas, mushrooms, bean sprouts), peanut sauce or soy sauce, chopped peanuts, chopped cilantro

 

Cheesecake - low-fat ricotta cheese, honey or brown sugar, toasted nuts (pecans, almonds, or walnuts) for crunch

 

Sweet Potato Pie - brown sugar or maple syrup, cinnamon or pumpkin pie spice, pecans Italian - chopped fresh tomatoes, pesto, grated Parmesan, pine nuts

 

Veggie - One or more steamed or sauteed veggies (asparagus, broccoli, spinach), crumbled feta or blue cheese, chopped scallions, freshly ground black pepper