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+ servings
Loaded Sweet Potatoes with Ginger Citrus Vinaigrette, Tangelos, and Haloumi
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

Decadent yet healthy loaded sweet potatoes topped with tangelos, avocado, and haloumi, and drizzled with ginger-citrus vinaigrette.

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
Sweet Potatoes
  • 4 garnet sweet potatoes, 6-inches long (also called garnet yams)
Ginger Citrus Vinaigrette
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced red onion
  • 1 tablespoon lime juice
  • 1 tablespoon citrus zest (lime, tangelo, or whatever you have on hand)
  • 1 tablespoon minced cilantro
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cayenne (optional)
  • 3 tablespoons extra virgin olive oil
  • sea salt and pepper , to taste
  • 2 tangelos , peeled and broken into segments
  • 2 avocados , peeled, pitted, and chopped
  • 1/2 red onion , minced
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup haloumi , crumbled (optional)
  • lime wedges
  1. Preheat oven to 400 degrees F.

  2. Wash sweet potatoes well, dry, and then poke all over with a fork. Wrap tightly with aluminum foil and set on a rimmed baking sheet. Bake 50 - 60 minutes or until sweet potatoes are fork tender.

  3. To make dressing, whisking constantly, add each ingredient one at a time.
  4. Set each roasted sweet potato on a plateWith a sharp knife, cut a slit down the center. Sprinkle with sea salt and pepper. Drizzle with vinaigrette. Pile on your preferred toppings and finish with 1 - 2 teaspoons more vinaigrette and a squeeze of lime. Serve immediately.