Baked Sweet Potato with Greens

Top your baked sweet potato with a Swiss chard and onion mix with avocado slices.

  • Servings: 2

Photography: Bryan Gardner

Recipe continues below this recipe video

Source: Whole Living, January/February January/February 2013


  • 2 pricked sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 thinly sliced small onion
  • 1 stemmed and chopped bunch Swiss chard
  • Coarse salt
  • 1 sliced avocado, divided
  • Cayenne
  • Lemon


  1. Heat oven to 400 degrees. Bake sweet potatoes until tender, about 45 minutes.

  2. Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 6 minutes. Add chard and cook, stirring, until bright green and wilted, about 5 minutes. Season with salt.

  3. To serve, split potatoes and top each with the greens and 1/2 sliced avocado. Season with cayenne, salt, and a squeeze of lemon.

Cook's Notes

Refrigerate potatoes and greens in an airtight container up to 2 days.


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