Baked Sweet Potato - Messy, Loaded & Buttery

This loaded baked sweet potato is the ultimate lazy meal that hits every craving—crunchy pine nuts, tangy pickled onions, crispy pancetta, and creamy garlicky greens all stacked on a perfectly roasted, buttered-up sweet potato.

Oh, and did I mention it’s secretly gut-friendly and packed with 30g of protein per serving?

Minimal effort, maximum flavour. Let’s get into it.

Creamy Loaded Greens

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Baked Sweet Potato Loaded with Creamy Greens Recipe

Serves: 4

Difficulty: So easy,

Ingredients

The Sweet Potatoes:

• 4 x Sweet potatoes

• A knob of butter per potato

• A good pinch of salt

• A drizzle of Econa Hot Sauce 

• A snowfall of parmesan

• A handful of pine nuts

• Pickled red onions (I’ve got a recipe for this, go get it)
  

The Creamy Green Beans (AKA, the star of the show):

• 1.5 tbsp olive oil

• 100g pancetta (for that crispy, salty goodness)

• 3 x small red onions, sliced

• 2 x bay leaves

• 3 x garlic cloves, crushed

• 200g cavolo nero (stalks removed, leaves roughly chopped)

• 400g can kidney beans (hello, extra protein)

• 400ml chicken stock

• 70ml cream

• Salt (season with your soul)

Method

Step 1: The Sweet Potatoes

Prick those spuds all over like you mean it. Wrap each one in foil with a garlic clove, a drizzle of olive oil, and a pinch of salt. No need to preheat—just chuck them in the oven at 200°C and forget about them for an hour (or longer if they’re absolute units).

Step 2: The Creamy Green Situation

1. Heat the olive oil in a pan, then throw in the pancetta. Let it get all brown and crispy.

2. Add the onions, cavolo nero stalks, bay leaves, and a pinch of salt. Let them cook down for 10 minutes until soft and jammy.

3. Chuck in the garlic, cavolo nero leaves, kidney beans, and chicken stock. Cook uncovered on medium-high heat, stirring occasionally. Let the cavolo nero break down and soften—about 25 minutes should do it. If it looks thirsty, add a splash of water.

4. Drop the heat to low, stir in the cream, and let it thicken up for another 10 minutes. You want it creamy but not soupy—this is a topping, not a soup.

Step 3: The Grand Finale

1. Slice open the sweet potatoes and butter them up.

2. Sprinkle over a pinch of salt, a drizzle of Econa Hot Sauce, and a big spoonful of those creamy greens.

3. Finish with parmesan, pine nuts, and pickled red onions for the ultimate crunch + tang combo.