Sweet potatoes are a great side dish that pair well with almost any meal! Before paleo, I thought of sweet potatoes purely as a Thanksgiving vegetable. This all changed after going paleo. Sweet potatoes provide a wide array of nutrients from vitamin C, antioxidants to paleo-friendly carbs! They are a versatile vegetable that can be baked, roasted, mashed, pureed and grilled.
I love Mexican flavors and wanted to create an easy side dish to pair with my taco salad. The best part is you can bake your sweet potatoes the night before to cut down on same day cooking time! These slightly smokey Mexican stuffed sweet potatoes are great by themselves or topped with fajita meat and guacamole!
Mexican Stuffed Sweet Potatoes
Ingredients
- 2 round sweet potatoes
- 1/2 tbls ghee
- 1 green bell pepper, diced
- 1/2 white onion, diced
- 2 garlic cloves, minced
- 1 small jalapeños, deseeded and minced
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp sea salt
Directions
- Heat oven to 400 degrees.
- Cook sweet potatoes on a baking sheet for 45-55 minutes.
- Remove from oven and let cool.
- While the sweet potatoes are cooling, melt ghee in a large skillet.
- Toss in bell pepper, onion, garlic and jalapeño.
- Cook for about 5 minutes until veggies are softened.
- Stir in remaining spices and cook for another minute.
- Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato.
- I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
- In a large bowl, mash sweet potato with skillet veggies until well combined.
- Scoop filling back into sweet potato skins and serve!
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i am always incorporating sweet potato into my dinner some how and i would love to try this! I am a huge fan of mexican flavors. Pinned 🙂