Southwestern Stuffed Sweet Potatoes

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I made these on a whim this past week and holy cow they were amazing.

I’ve learned these days that my most successful recipes are the ones that my husband devours… this was one of them.

With the weather attempting to be like winter (it is the South after all), I have really been craving sweet potatoes more. I’m guessing it fits into my comfort food category or something because I eat them a TON.

Anyway, I could rant more about the goodness of a sweet potato, but instead I will just post the recipe.

Enjoy these for me. Enjoy.


  • 1 large sweet potato (1 half per person)
  • 1/4 cup + 2 tsp extra virgin olive oil
  • salt and pepper
  • juice of half a lime
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1-2 Tbsp chopped cilantro
  • sprinkle of cayenne pepper

Preheat the oven to 350 degrees.

Wash the sweet potato and poke holes in it (this keeps the potato from exploding in your oven… we like safety).

Cook for 1-2 hours. Once the potato gets soft, you can cut in half and drizzle with olive oil to speed up the cooking process.

While the potato is finishing cooking, mix the olive oil, cayenne, salt and pepper, lime juice, cumin, and paprika.

Pull the halved potato out of the open and let cool until you can touch it.

Scoop out the insides of each half and place in a bowl. Mix with the vinaigrette.

Stuff the mixed potatoes back in the skins and top with whatever toppings you’d like!

For this batch, I used red bell pepper, and avocado, but black beans, cheese, or chicpeas would work great as well.

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