Sweet. Spicy. Silky. Crunchy. The Loaded Sweet Potato That Redefines Comfort Food — with CBD
When we talk about comfort food, we often think of nostalgia. Simplicity. Warmth. But true comfort isn’t just about familiarity — it’s about complexity that still feels effortless. About food that surprises you and grounds you. That’s where our Loaded Sweet Potato comes in.
Built on a base of perfectly roasted, caramel-soft sweet potato, layered with fiery chili oil, cool crème fraîche, a silky poached egg, toasted hazelnuts, fresh chives, and a CBD-infused drizzle, this dish is a masterclass in contrast. Sweet, spicy, rich, crunchy, herbal, calming — all at once. It’s everything you didn’t know you needed on one plate.
This isn’t a garnish-heavy side or a throwaway vegetarian option. This is the centerpiece. A comfort food icon reimagined — upgraded with bold flavors, luxurious textures, and botanical balance.
Layer by Layer: What Makes This Dish Special
What makes this more than the sum of its parts is the precise balance of contrasts:
- The sweet potato is naturally rich and comforting — its flesh roasted until deep orange, almost buttery.
- The chili oil hits with warmth and slow-building heat. It’s not aggressive, but it demands attention.
- The hazelnuts bring toasted crunch and that unmistakable nutty depth, like browned butter in solid form.
- The poached egg adds silk — a golden, fatty sauce that breaks and runs through every bite.
- Crème fraîche adds cooling acidity, cutting through the richness.
- Chives sharpen the finish with clean, bright herbaceousness.
- The final touch? A few drops of CBD-infused olive oil — mellow, grassy, grounding. It’s not just a garnish. It’s part of the experience.
This dish engages every part of your palate — and then invites your nervous system to exhale.
CBD in Food: Why It Matters Here
Let’s talk infusion. Our CBD oil is cold-pressed, full-spectrum, and designed for culinary application. It carries the natural terpenes of the hemp plant — light pine, grass, and citrus — which integrate beautifully into the flavor matrix of this dish.
Why use it here? Because this meal already has emotional and sensory weight. The sweet potato satisfies. The spice ignites. The egg comforts. CBD finishes that story — reducing post-meal stress response, calming inflammation, and keeping your mind clear but relaxed.
We typically infuse 10–20mg of CBD per serving, delivered through the crème fraîche or directly drizzled after plating. The key is never heating the CBD directly — preserving all the cannabinoids and therapeutic compounds.
Ingredients You’ll Need
Serves 2
For the base:
- 2 large sweet potatoes, washed and scrubbed
- 1 tablespoon olive oil
- Pinch of flaky sea salt
For the chili oil (or use high-quality store-bought):
- 3 tablespoons neutral oil (sunflower or grapeseed)
- 1 tablespoon Sichuan or Aleppo chili flakes
- 1 garlic clove, finely sliced
- 1/2 teaspoon toasted sesame seeds
- Pinch of smoked paprika or cumin (optional)
For the toppings:
- 2 eggs, poached
- 3 tablespoons full-fat crème fraîche
- 1/4 cup toasted hazelnuts, chopped
- 2 tablespoons finely sliced fresh chives
- 1–2 teaspoons high-quality CBD-infused olive oil
- Extra chili oil and salt, to finish
Step-by-Step Method: Make It Like a Pro
- Roast the sweet potatoes Preheat your oven to 200°C. Rub each sweet potato lightly with olive oil and sprinkle with sea salt. Place directly on the oven rack or a lined tray and roast for 45–55 minutes, until soft to the core and caramelized on the outside.
- Make the chili oil While the sweet potatoes roast, prepare the oil. Heat your neutral oil in a small pan until it shimmers. Turn off the heat and immediately stir in the chili flakes, sesame seeds, and garlic. Let steep for 5–10 minutes. Strain if desired. Set aside.
- Toast your hazelnuts Add raw hazelnuts to a dry skillet over medium heat. Toast until fragrant and golden, shaking often. Let cool slightly, then roughly chop. The skins can stay on — they add rustic texture.
- Poach the eggs Bring a small pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a ramekin, stir the water to form a whirlpool, and gently drop the egg into the center. Poach for 3–4 minutes until the white is set but the yolk is runny. Remove with a slotted spoon and drain on paper towel.
- Plate your masterpiece Slice each sweet potato open lengthwise and gently fluff the flesh with a fork. Spoon a bit of chili oil inside. Top with a poached egg. Add small dollops of crème fraîche around the sides. Sprinkle with chopped hazelnuts and chives. Finish with a second drizzle of chili oil, a pinch of sea salt, and your CBD-infused olive oil.
Serve immediately. Watch the egg yolk cascade. Feel the aroma of chili and sweet earth rise. And breathe.
Why Hazelnuts?
While peanuts or almonds often appear in savory dishes, hazelnuts bring an entirely different mood. Their flavor is more buttery and rounded — less sharp, more toasted and soft. Paired with the sweet potato, they taste almost like dessert in disguise. Add chili oil to that mix, and you get a beautiful collision between savory fire and nutty warmth.
Hazelnuts are also rich in healthy fats, vitamin E, and manganese. Toasting them deepens their flavor and adds essential crunch.
CBD and Sweet Potato: A Perfect Partnership
Sweet potatoes are naturally anti-inflammatory and low on the glycemic index. They’re grounding and satisfying — especially when roasted whole. Add CBD to that mix, and you amplify the functional calm of the meal.
This dish supports gut health, blood sugar balance, mood regulation, and nervous system calm. It’s not just fuel. It’s therapy.
Customizations & Variations
Want to build your own version? Here’s how:
- Vegan? Use a vegan crème fraîche or swap for coconut yogurt. Skip the egg and add miso-roasted mushrooms for umami.
- No chili? Use infused olive oil and za’atar or dukkah for spice-free depth.
- More protein? Add slow-roasted chickpeas or crumbled feta.
- Extra luxury? Finish with a shaving of aged goat cheese or truffle salt.
- Different nuts? Try pistachios or pecans — but hazelnuts are hard to beat.
Make this dish your ritual — but keep the balance. That’s where the magic lives.
Storage & Reheating
Leftovers? Store roasted sweet potatoes separately and reheat in the oven at 180°C for 10–15 minutes. Top freshly with poached eggs, sauce, and herbs. Do not store pre-poached eggs — make them fresh for the full experience.
Chili oil and hazelnuts can be prepped ahead and kept in airtight jars.
Pairing Suggestions
This dish shines solo but plays well with others:
- Bitter green salad with lemon vinaigrette
- Chilled herbal tea (mint, chamomile, CBD blend)
- Light white wine (Sauvignon Blanc, Grüner Veltliner)
- Infused mocktail with cucumber and lemon
Keep everything fresh, bright, and supportive. This dish doesn’t want competition — it wants harmony.
Final Thoughts: A Dish That Nourishes the Body and the Mood
There are few dishes as complete as this one. It satisfies your craving for warmth, spice, richness, and texture — but it doesn’t weigh you down. It lifts you. Comfort food doesn’t have to be heavy. It can be elevated. Introspective. Restorative.
This CBD-infused loaded sweet potato is proof.
Each element — the silky sweet potato, the fire of the chili, the toasted hazelnuts, the cool crème fraîche, the yolk, the oil — tells a part of the story. And you, the eater, get to feel it unfold in your body as well as your mouth.
This is more than a meal. It’s a sensory map. And once you’ve had it, no other comfort food quite compares.