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South West Stuffed Purple Sweet Potato

Updated: Sep 23, 2019

Y'all. Lets talk about purple sweet potatoes for a minute. They are freaking beautiful. No shame in saying that this recipe can 10000% be made with regular potatoes. But I like pretty things. And I honestly believe that when food is colorful and beautiful it legit tricks your brain into wanting to eat it more. I mean if you think about all of the people in this world that have made livings off of being food stylist. Huge corporations are paying people literally hundreds of thousands of dollars each year to style food in a way that will make you want to buy it.



I genuinely believe that you can do that with yourself at home. Make pretty food filled with fresh fragrant herbs and lots of colorful veggies. The sight and smell of it alone will make you excited about eating your veggies.


Anyway, thats my rant about pretty food for the day. And these stuffed sweet potatoes are the perfect example.


South West Stuffed Sweet Potatoes


Lets start by saying that this was a recipe that I threw together with literal left overs and things that I already had laying around in my refrigerator. I had a left over roasted chicken from meal prepping an entire chicken for the week. I also had already purchased the sweet potato because I was obsessed with how beautiful they were at my local farmers market. Everything else for the recipe were things that I usually have on hand all the time. I always have onions and bell peppers in my fridge to sauté with my eggs in the morning. Avocados are a daily snack for me, so those are always on hand. Jalapeños and cilantro are staples since my family usually has taco salad at least once a week.


So when I say that this is a 20 min recipe, I genuinely believe that this recipe is a easy quick throw together thing for when you just have to use up what ever is in your fridge. I have stuffed sweet potatoes with everything from kale to aged gouda. I cannot stress enough that this does not have to be a south west recipe! THROW WHAT EVER YOU WANT IN THERE GUYS!


This is just my version of it!




Ingredients

- 1 pound of shredded left over chicken ( rotisserie or crock pot shredded Mexican chicken)


- 2 tablespoons olive oil


- 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper.


- 1/2 small white onion.


- 1 bunch of fresh Cilantro


- 1 large Jalapeno.


- 6 medium Japanese Purple Sweet Potatoes.


- 1 large hass avocado


- 1 Lime


- Salt, garlic powder, cumin, and black pepper to taste.


- Optional for topping: sour cream, your favorite hot sauce, pico de gallo.


Directions

1. preheat oven to 400 degrees.

2. Lay the potatoes on a baking sheet. Drizzle with one tablespoon of olive oil. Save the rest of the olive oil for later. Sprinkle a little salt on the outside of the sweet potatoes.

3. Bake sweet potatoes until they are tender with a fork and cooked all the way through. Between 20-40 min.

4. While the potatoes are cooking sauté the bell pepper in olive oil with lots of cumin and salt. ( I love cumin can never have too much in Mexican dishes for me. But its a total preference thing so smell and taste until you have the right amount.) Sautè until cooked through but stop while still firm. You don't want you bell peppers to get too mushy.

5. Chop your onion and set aside ( technically you can sautè this with the bell pepper but I like mine raw for more flavor.)

6. Then take your avocado and mash it up. Add salt, pepper, and garlic to taste. Squeeze 1/4 of the lime into the avocado mash and mix together to create a simple guacamole.

7. When your potatoes are finished cooking slice them open. Fill them with the shredded chicken. Add your sautéed peppers, add the chopped onion.

8. Add a generous portion of the Guacamole to your potato and top with what ever else you choose. I always top with Jalapeño and cilantro cause I love a little freshness paired with Spice.



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