Loaded Baked Sweet Potatoes with Ginger Citrus Vinaigrette

• 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.