That’s a mouthful, but a delicious one at that!
I was having a pretty lackluster day and was yearning for some comforting food. At this point, I’m not ready to trade health for comfort nor was I willing to leave my apartment and get the ingredients for traditional comfort food (read: ice cream, chips, etc.). When I was a child, anytime I was sick or sad my mom would make me her amazing mashed potatoes on demand. I wanted to recreate that today but minus the butter and add in some fun ingredients to make it a full meal without much work on my part. I have three major projects I’m working on for school, plus blog work to do, plus Summer Camp wrapping up to plan! I didn’t have time to really create in the kitchen.
So while I should have been crafting a beautifully written research paper on The Cold War and Its Affects on the American Childhood or The Constitutionality of Using School Grounds for Religious Activities Outside of School Hours, I was dreaming up an easy recipe that would satisfy all the different criteria going on in my head: creamy, rich, spicy, and tangy.
There my Avocado Stuffed Sweet Potato was born.
Avocado Stuffed Sweet Potatoes
1 medium sized sweet potato (~8 oz)
2.5 t. of taco seasoning (I used this recipe but even a packaged one works).
1 T. hot sauce (optional)
juice of 1 lime
1/2 large tomato, diced
1/2 avocado, diced
1. Preheat oven to 400 F.
2. Pierce sweet potato with a fork and bake for ~40 minutes until soft.
3. Cut a ‘top’ off of the potato and scoop out the meat from the inside.
4. Mash the sweet potato with a fork and add the taco seasoning, hot sauce and lime juice. Add the tomato and avocado.
5. Serve in the sweet potato ‘shell’
The beauty in this is the simplicity- pop a sweet potato in the oven. Go away and do your thing. Come back, take out some aggression with your mashing (let’s just say my potatoes were perfectly uniform, not a single lump), stir in a few things, and EAT. That’s my kind of meal! It seriously smelled like greasy tacos but tasted so much better.