Baked sweet potatoes loaded with all the greatness of a classic cobb salad for a deliciously filling meal the whole family will enjoy!
Whew, life has been really busy lately, hence my lack of posts the past few weeks. I have so many great recipes I’m eager to share, but when life happens, life happens, y’all. I’m thankful that I have the flexibility and awareness to redirect my priorities when need be.
My father-in-law has been in the hospital the past few weeks recovering from broken ribs due to some pretty bad falls he had while living at home alone. We’re thankful he’s recovering well and will be discharged soon. And we’re excited and relieved that he’ll be moving here to Dallas (from Tulsa) where we can see him and care for him often. Between visiting him at the hospital several times a day, finding a great place here in Dallas for him to live, coordinating all the details of his move and making sure everything’s taken care of back at his house, we’ve been going non-stop, but everything’s going well and we’re just so thankful he’s doing better and smiling through it all. God bless him!
We’re also in the process of redoing our playroom because I was fed up with how unorganized it had become (I’ll post details with before and after pics soon), we’ve had lots of family in town for various reasons (which we love!), the boys (especially a certain set of 3-year old twins) are keeping us on our toes and have us reaching into the wine cabinet often ;);), and we’re just soaking in summer with lots of time in the pool.
With everything going on, we’ve been eating out or ordering in A LOT! We all like eating out and I sure appreciate a break from cooking and doing dishes every once in a while, but I really love cooking and eating at home. It just feels good to prepare something yummy we can all enjoy together. I’m at the point where I’m tired of eating out.
These cobb salad sweet potatoes have been a family favorite over the past few months and we’ve all been craving them lately. They’re on the menu this week! They’re easy to prepare and when served so that each person can build their own, everyone’s happy!
Whenever I make these, I always prep extras of everything so I can make one for lunch the next day or easily serve them again for dinner the next night. The boys LOVE building their own and it’s so neat to see them take pride in the sweet potato they create and then quickly devour.
There’s certainly nothing new about a cobb salad, but layering all that cobb salad greatness on top of a baked sweet potato drizzled with ranch or blue cheese dressing makes for an extra special meal that will fill you up yet leave you wanting more.
Add these cobb salad sweet potatoes to your weeknight dinner schedule ASAP. They’ll quickly become a family fave everyone will crave!
- 4 baked sweet potatoes
- 3 cups mixed greens
- 2 large boneless skinless chicken breasts, cooked and diced (about 2 cups)
- 4 strips bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, peeled and chopped
- 3 hard-cooked eggs, chopped
- ½ medium red onion, peeled and chopped
- ½ cup crumbled blue cheese
- ½ cup ranch or blue cheese dressing (we love Bolthouse yogurt dressings)
- Split the baked sweet potatoes in half. Top each sweet potato with ¾ cup mixed greens. Divide diced chicken, crumbled bacon, halved tomatoes, chopped avocado, chopped egg, chopped onion and crumbled blue cheese evenly among the mixed green topped sweet potatoes. Drizzle each one with 2 tablespoons ranch or blue cheese dressing.