Mexican cheesy sweet potato bowls
This dish is surprisingly filling, I figured 2 sweet potatoes per person, but if you are serving a lot of other things then figure 1/2 a sweet potato per person. Serve with grilled corn, rice, or a fresh salad.
Cuisine: Vegetarian
Special Diet: Gluten Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 450°F. Prepare a baking dish with parchment paper.
  2. Wrap the sweet potatoes like a present, so they are completely closed in by the tinfoil and place them on the parchment paper and in the oven for 1 hour. (This can be done up to 4 days ahead)
  3. In a serving bowl add the rest of the ingredients, except the cheese. Mix well.
  4. Remove the sweet potatoes from the oven and use a spoon to completely open them. Add cheese inside and bake for 5 more minutes.
  5. Top with the Mexican avocado salsa!
Notes & Tips:

You can bake the sweet potatoes up to 4 days in advance and then just top them with cheese and bake them for 5 minutes when you are ready to eat them!