Fully Loaded Sweet Potato

 

First, spread olive oil over the potatoes. Then, sprinkle salt over the potatoes. Take a fork and poke holes into the potato skins.

One of the key nutritional benefits of sweet potatoes is that they're high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed. Another bonus that I used is drizzling olive oil on top. Adding the olive oil increases the absorption of the beta-carotene.

Ingredients for this recipe:

All toppings are used with desirable amount.

1. Sweet potatoes ( I cooked 4 since I have 4 people in my family that are eating solids)
2. olive oil for drizzling
3. reduced fat shredded cheddar cheese
4. scallions, chopped into pieces
5. turkey bacon, cooked, cooled, and chopped
6. plain greek yogurt (in place of sour cream) 
7. aluminum foil (easy clean up)
8. kosher salt and ground black pepper to taste

Directions for this dish

Preheat oven to 450 degrees. Line a baking pan with foil and place potatoes on top. Drizzle with olive oil and brush covering all sides with the oil. Season with salt and pepper and poke holes using a fork. Cook for 1 hour. Remove from oven and let cool 5 min. Slice down the middle vertically and horizontally. Coat with toppings and devour.