Tiny New York Kitchen: Loaded Sweet Potatoes

By Victoria Hart Glavin of Tiny New York Kitchen

Try cooking up these delicious Loaded Sweet Potatoes. They’re simple to make and they’ll become everyone’s new favorite.


  • 6 Sweet Potatoes
  • 1 1/2 Cups Sharp Cheddar Cheese (Grated)
  • 1 Cup Guacamole

Preheat oven to 400 degrees. Wash sweet potatoes. Puncture with fork and wrap in foil.  Place on baking sheet and place in oven for 50 minutes.  Remove potatoes from oven and allow to cool a bit.  Slice potatoes in half. Scoop out a bit, but not all, of inside of potatoes. You basically want to make a well for cheese.

Sprinkle cheese on top. Return potatoes to oven for 2 minutes. Remove from oven and add a dollop of guacamole.  Transfer to serving platter and serve immediately.  Serves 6

Prep Time: 20
Cook Time: 52
Total Time: 72

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.