Decadent yet healthy loaded sweet potatoes topped with tangelos, avocado, and haloumi, and drizzled with ginger-citrus vinaigrette.
Preheat oven to 400 degrees F.
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.
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.