If we had it our way, we’d eat sweet potato all day, everyday (heck, sometimes we do!).
But our biggest issue with the sweet potato is that it can be a bit tough and time-consuming to prepare. The peeling, the chopping, the roasting…
Our Mexican Loaded Sweet Potato takes all the work out of the equation. Simply oil and season, and bake whole. You don’t even need to peel them – the contrast of crispy skin and fluffy flesh is what makes them SO GOOD.
While it’s baking away, cook up simmer away some spicy Mexican beans to go on top! Serve with avocado, sour cream and coriander and you’ve got yourself a foodie fiesta.
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