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
