Looking for a fabulous & unique way to make everyone happy at your Thanksgiving table? A Loaded Baked Sweet Potato Bar is a super fun, delicious & easy answer! Everyone gets to choose the sweet potato toppings that bring them joy, like spiced chickpeas, candied pecans, marshmallow fluff (of course!!), maple syrup, mini marshmallows and whatever else your heart desires. A Loaded Baked Sweet Potato Bar makes everyone thankful on Thanksgiving!!
Loaded Baked Sweet Potato Bar
Everyone loves sweet potatoes on Thanksgiving. Sweet potatoes are an essential part of the fall and holiday season culinary experience. They’re one of the perfect foods, packed with vitamins, antioxidant and fiber, but best of all…they’re delicious! When deciding on recipes to make for the season, I knew that I had to make something with sweet potatoes. There’s already a bunch of sweet potato recipes on Kosher Everyday (I’ll post link to them below), but when I saw the recipe for Loaded Baked Sweet Potatoes on the New York Times recipe page, lightbulbs went off above my head! What if instead of just one or two sweet potato toppings, we had a lot of toppings and created a Loaded Baked Sweet Potato Bar with smaller sweet potatoes so everyone could make their own!!! And so.. here we are.
What to include in a Loaded Baked Sweet Potato Bar
It was pretty obvious that the Loaded Baked Sweet Potato Bar was going to be epic. It was essential to include almost anything that people would put on a baked sweet potato!
Small Baked Sweet Potatoes are the best base for a Loaded Baked Sweet Potato Bar!
The Baked Sweet Potato
The original New York Times recipe calls for large sweet potatoes. The reality is that if you’re going to use sweet potatoes as a side dish in a sweet potato bar, with other foods like Roasted Turkey, you need to make them smaller or people won’t take them.
Trader Joe’s Sweet Potatoes are the perfect size for a Loaded Sweet Potato Bar.
I found adorable smaller sized sweet potatoes at Trader Joe’s. They’re the perfect size for a Loaded Baked Sweet Potato Bar and everyone can eat a whole one (or two!) and not be overwhelmed by the size.
Baked Small Sweet Potatoes are just the right size for the Loaded Sweet Potato Bar as a side dish.
Spiced Roasted Chickpeas
One of the unexpected toppings that the New York Times included was Spiced Chickpeas. They’re really aromatic with savory spices like cumin, paprika and cayenne. The chickpeas are easy to make and I’m including them in my Loaded Baked Sweet Potato Bar.
Loaded Baked Sweet Potato Bar with Spiced Roasted Chickpeas.
The rest of the Loaded Baked Sweet Potato Bar toppings
Basically… whatever YOU want!! While I recommend starting with the base that the New York Times recipe recommends, the sky is the limit when creating a Loaded Sweet Potato Bar. Here are some of the toppings I suggest:
- Marshmallow Fluff
- Mini Marshmallows
- Candied Chopped Pecans
- Non-dairy sour cream (if serving with turkey)
- Chopped green onion
- Brown sugar
- Cinnamon Sugar
- Chopped Cilantro
- Maple Syrup
- Plant based butter
The rest is up to you!!!
Here’s the Recipe for Loaded Baked Sweet Potatoes
As with nearly every Kosher Everyday recipe, this recipe is a guideline for you to make your own! I’d love to hear what toppings you include in your Loaded Sweet Potato Bar!!!
Loaded Baked Sweet Potato Bar
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Category: Vegetable
- Method: Baking
- Cuisine: Plant Based
- Diet: Gluten Free
Description
Looking for a fabulous & unique way to make everyone happy at your Thanksgiving table? A Loaded Baked Sweet Potato Bar is a super fun, delicious & easy answer! Everyone gets to choose the sweet potato toppings that bring them joy, like spiced chickpeas, candied pecans, marshmallow fluff (of course!!), maple syrup and mini marshmallows and whatever else your heart desires. A Loaded Baked Sweet Potato Bar makes everyone thankful on Thanksgiving!!
**The original recipe for Loaded Baked Sweet Potatoes, by Lidy Heuck can be found on the New York Times Website: Loaded Baked Sweet Potatoes.
Ingredients
For the Sweet Potatoes and Chickpeas**
- 12 mini sweet potatoes
- 3/4 teaspoon garlic powder (see note)
- 3/4 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- pinch ground cayenne
- 2 tablespoons extra-virgin olive oil
For the Toppings
- Marshmallow Fluff
- Mini Marshmallows
- Candied Chopped Pecans
- Non-dairy sour cream (if serving with turkey)
- Chopped green onion
- Brown sugar
- Cinnamon Sugar
- Chopped Cilantro
- Maple Syrup
- Plant based butter
- Any other toppings you choose
Instructions
For the Sweet Potatoes and Chickpeas**
- Heat oven to 425°F or 400°F convection. Line half of a sheet pan with parchment paper or aluminum foil. Prick the potatoes all over with a fork and place on the lined half of the pan.
- In a medium bowl, combine the garlic powder, cumin, paprika, salt and cayenne. Remove 1 teaspoon of the spice mixture and set aside for later.
- Add the olive oil to the bowl and mix with a fork until smooth. Add the chickpeas, toss well and spread them out on the unlined half of the sheet pan.
- Roast the chickpeas and potatoes for 30 to 35 minutes, tossing the chickpeas halfway through, until they are browned and crisp. Transfer chickpeas to a small bowl to cool.
- Return the potatoes to the oven and roast until slightly puffed and very tender when pierced with a fork, 15 to 20 minutes more. Set them aside to cool for 5 minutes
For the toppings
- Place each topping in a small serving bowl with a fork or spoon for serving.
To Finish
- Cut the sweet potatoes in half lengthwise, leaving them intact at the bottom.
- Sprinkle each potato with a generous pinch of the reserved spice mixture.
- Place the potatoes on a long tray, then arrange the toppings around the tray.
- Load them up as desired.
Equipment
Baking Sheet Duo – Black and Gold
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CODE: KosherEveryday20 – Bamboozle X Elizabeth Karmel Prep ‘n Serve Tray Set
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If you are a person that can’t tolerate garlic in recipes feel free to substitute the garlic powder and extra virgin olive oil in the recipe for 1 tablespoon garlic oil + 1 tablespoon extra virgin olive oil.
I baked the sweet potatoes and chickpeas according to the original New York Times recipe, but feel free to use two baking sheets instead.
I estimated the number of servings to be between 6 and 8 based upon the assumption that everyone would eat one or two mini potatoes. You can make as many or as few mini sweet potatoes as you like depending upon how many you think your friends/family/guests will eat.
As always, you are the executive chef in your kitchen. Use the toppings that make you happy!
Nutrition
- Serving Size: 1-2 Mini Sweet Potatoes
More Super Sweet Potato & Pumpkin Recipes!
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