Edamame Parmesan Artichoke Lemon Loaded Sweet Potatoes

Ingredients

• 1½ lbSweet Potato
• 2 tbspOlive Oil
• 10 ozEdamame
• 4 ozParmesan Cheese
• 8 ozArtichoke
• 2 tbspLemon Juice
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Sweet Potato, rub it with half of the Olive Oil and half of the Table Salt, and arrange it in a baking dish.
2. Bake the Sweet Potato until nearly tender. Prepare the Edamame, Parmesan Cheese, Artichoke, Lemon Juice, draining and rinsing any canned ingredient, then combine them with the remaining Olive Oil and Table Salt.
3. Open or hollow the baked Sweet Potato when its shape allows, add the Edamame, Parmesan Cheese, Artichoke, Lemon Juice, and return the loaded Sweet Potatoes to the oven until hot and browned. Rest for 5 minutes before serving.