Sweet or savory?! These loaded sweet potatoes give you the best of both worlds—one topped with yogurt, banana, and honey, the other with cottage cheese, sun-dried tomatoes, balsamic drizzle, and a hint of heat.
1 sweet potato
1 tsp extra virgin olive oil (for roasting)
½ cup Greek yogurt
1 small banana
¼ cup walnuts
2 tbsp honey
2 tsp ground cinnamon (halved – one for roasting & one for topping)
1 sweet potato
1 tsp extra virgin olive oil (for roasting)
½ cup cottage cheese
2 tbsp sun-dried tomatoes
¼ raw cup walnuts
Drizzle of balsamic glaze (~1 tbsp)
1 tsp flaky salt (halved – one for roasting & one for topping)
1 tsp crushed red pepper
Start by taking a fork and poking a bunch of holes into the outside of the sweet potato.
Coat outside of sweet potato with extra virgin olive oil and ground cinnamon.
Add your potato to air fryer at 400F for ~30-40 minutes.
Remove from air fryer and slice down the middle opening up the center.
Add all of the remaining toppings to the center and serve.
Start by taking a fork and poking a bunch of holes into the outside of the sweet potato.
Coat outside of sweet potato with extra virgin olive oil and flaky salt.
Add your potato to air fryer at 400F for ~30-40 minutes.
Remove from air fryer and slice down the middle opening up the center.
Add all of the remaining toppings to the center and serve.
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