Loaded Baked Sweet Potatoes

With all the cell division happening in this house (pregnant mama + busy toddler) our meals have tended lately toward decadence. Meats, whole dairy, eggs, nuts, and butter grace our table daily. But even in this season of calorie-dense foods, veggies never fall by the wayside.

Sweet potatoes, those vibrant, earthy tubers, Darwin's first food, hold a special place in my heart. I love their humbleness, natural sweetness, and amazing nutrition. Swapping in a sweet potato makes magic out of a classic loaded baked potato, yeilding a better balance of flavors and a bigger punch of fiber and vitamins than the original version. So much for keeping the oven off in July.

Try any combination of toppings, and let your kids assemble. We love melted sharp cheddar, chopped scallions, fresh parsley, torn strips of bacon, and a good dollop of sour cream. Salsa and minced red onions are also delicious.

For the bacon, we buy the nitrate-free kind (usually from Applegate Farms), though I've read conflicting reports about sodium nitrate vs. celery powder, and which is safer. Without a clear consensus, as Hoots the Owl might say, bacon is a sometime food.

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Loaded Baked Sweet Potatoes
Serves 4

2-4 sweet potatoes
4oz sharp cheddar cheese, grated from the block
3 scallions, chopped
1/4 cup fresh parsley, chopped
8oz bacon, cooked and coarsely crumbled
sour cream

Stab sweet potatoes with a fork and bake for 1 hour in a 400 degree oven, turning once.

When the potatoes are very tender, place each one on a plate and slice lengthwise. I sometimes pinch or slice off the ends, which can be slightly fibrous.

Sprinkle with cheese first to melt, then remaining toppings as you like. Serve!