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Loaded Baked Sweet Potatoes with Ginger Citrus Vinaigrette

Loaded Baked Sweet Potatoes with Ginger Citrus Vinaigrette

Image credit to: Christopher McIntosh


  • 4 6-inch sweet potatoes
  • sea salt and pepper, to taste
  • 2 tangelos, peeled and broken into segments
  • 2 avocadoes, peeled, pitted and chopped
  • 1/2 a red onion, minced
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup haloumi, crumbled (optional)
For the citrus vinaigrette:
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp minced red onion
  • 1 Tbsp lime juice
  • 1 Tbsp citrus zest (lime, tangelo or whatever you have on hand)
  • 1 Tbsp minced cilantro
  • 1 tsp minced fresh ginger
  • 1/4 tsp seas salt
  • 1/4 tsp ground cayenne
  • 3 Tbsp extra virgin olive oil


Preheat oven to 400 degrees F.

Wash sweet potatoes well, dry and poke all over with a fork. Wrap tightly with aluminum foil. Set on rimmed baking sheet and bake 50 - 60 minutes or until fork tender.

To make dressing, add each ingredient one at a time, whisking constantly.

Set each roasted sweet potato on a plate and sprinkle with a pinch each sea salt and pepper. With a sharp knife, cut a slit down the center. Drizzle in a bit of vinaigrette. Pile on your preferred toppings and finish with 1 - 2 tsp more vinaigrette and a squeeze of lime. Serve immediately.

Adapted from

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