Mexican Sweet Potato

This dinner is one of the best. If you are a beginner cook, or if it was a very busy day, or you don’t feel like spending too much time in the kitchen, or just because you are craving some awesomeness, this is a recipe for you.

You can make it with meat, or vegetarian. Either way, you’re going to get enough protein. Highly nutritious sweet potatoes offer loads of vitamin A, vitamin C, Vitamin B6 and so many other minerals. I am always surprised how little attention this root gets since its nutritional value is one of the highest compared to other vegetables.

So it’s not only super nutritious and quick and easy to make, but also you can include the whole family to prepare the toppings. Success guaranteed!

These Mexican Sweet Potatoes are the perfect combination of sweet and savory.

Ingredients:

5 medium sweet potatoes

Olive oil

Kosher salt

Salsa (use any kind of salsa; I used black bean salsa - recipe attached)

Cilantro Aioli

Topping ideas: cheese, avocado, sour cream, chipotle sauce

Instructions:

1. Preheat oven to 380 F

2. Wash the sweet potatoes, cut them in half, and place them on a baking sheet lined with a parchment paper. Rub them lightly with olive oil and sprinkle with kosher salt. Bake for about 20 min or until tender. This method cuts about half the time when baking potatoes.

3. After the potatoes are baked, top them with black bean salsa, garnish with cilantro and drizzle with cilantro aioli.

Black Bean Salsa:

Chop and mix together tomatoes, red onion, jalapeño pepper, and cilantro. Add black beans, lime juice and kosher salt to taste.

Cilantro Aioli:

2 Tbl spoons lime juice

1 cup cilantro leaves and stems

1/2 cup Greek yogurt

1/4 cup mayonnaise

2 Tbl spoons olive oil

2 cloves garlic

1/2 maple syrup

Place all ingredients in a small blender and blend for several minutes, until creamy. You can store it in a tight container in a refrigerator for up to 1 week.

---