These Twice-Baked Mexican Sweet Potatoes have a runny egg and a tangy lime-avocado sauce. They’re bound to become a favorite!
I’m not really a fan of plain, white potatoes. No mashed potatoes, potato casserole, baked potatoes, or even French fries for me, thank you. There—I’ve said it. And yes, I realize that might sound strange, since for many people, potatoes are the ultimate comfort food. But for me, when it comes to carbs, it’s all about pasta and bread.
Sweet potatoes, however, are a totally different story. With their bright orange color, nutty flavor, and velvety texture, they’re a healthy ingredient I can’t get enough of. I love sweet potato fries topped with Parmesan cheese and served with a side of truffle mayo (don’t knock it till you’ve tried it), mashed sweet potatoes, sweet potatoes in hearty stews and chilis, and baked sweet potatoes—especially these twice-baked Mexican sweet potatoes.
Stuffed with a mouthwatering blend of sweet roasted garlic, taco seasoning, and fresh cilantro, these potatoes are topped with a runny egg and finished with a vibrant avocado-lime sauce. I often serve them for dinner with a side of black beans, but they’re also perfect for a weekend brunch. If you’re looking for a new and delicious way to enjoy these flavorful spuds, look no further!
Creative ways to cook sweet potatoes
Sure, simply baking sweet potatoes and serving them with plenty of butter, sea salt, and pepper is delicious, but there are so many creative ways to prepare them. One of my favorite Sunday brunch dishes is sweet potato röstis (pancakes made with grated sweet potatoes) crowned with smoked salmon, a fried egg, a scattering of parsley, and a good drizzle of spicy sriracha sauce. I also love making gnocchi with sweet potatoes and serving it with an aromatic butter sauce made with plenty of fresh sage. In the autumn, you can bet that sweet potato curries made with chickpeas, Thai red chili paste, and coconut milk will be served at our house at least once a week.
If sweet potatoes aren’t something you regularly add to your grocery list, I encourage you to try this and other recipes. Chances are, you will fall in love with this humble spud, too!
How do I store leftovers?
Leftover twice-baked sweet potatoes can be wrapped tightly in aluminum foil and stored in an airtight container in the fridge for up to 3 days. They can also be frozen. Preferably, the sauce should be stored separately. The (thawed) sweet potatoes can be reheated in the oven at 350°F for approximately 15 minutes.
Serving suggestions
A great side dish for these twice-baked Mexican sweet potatoes is a bowl of hearty Black Bean Soup. I also love serving them with a side of greens, such as Sautéed Spinach or a healthy Kale Salad.
Looking for more delicious sweet potato recipes? Try this comforting Scalloped Sweet Potatoes dish or this Creamy Healthy Carbonara With Sweet Potato Noodles.
Recipe
Ingredients
For The Potatoes:
- 4 medium sweet potatoes
- 2 heads of garlic
- 2 teaspoons extra-virgin olive oil
- 1/2 tablespoon taco seasoning
- 1/4 cup fresh cilantro plus, additional for garnish
- Salt and pepper
- 4 eggs
For The Sauce :
- 1/2 cup avocado about 1 medium, roughly mashed
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons water
- Salt and pepper
For Garnish:
- Fresh tomato diced
Instructions
- Preheat your oven to 400°F, line a baking sheet with tinfoil, and place the potatoes on it.
- Cut the tips off the garlic, leaving the head intact, and drizzle the olive oil on top of the exposed cloves, gently rubbing it in. Make a small packet with 2 layers of tinfoil and wrap the garlic in it. Place the parcels of garlic on the pan next to the sweet potatoes.
- Bake the garlic until it’s soft, about 45 minutes. Remove it from the pan and continue cooking the potatoes until soft and fork-tender, about another 30-40 minutes.
- Once the potatoes are soft, set them aside until cool enough to handle, about 10 minutes. Additionally, reduce the oven temperature to 375°F.
- Slice the potatoes down the center and gently peel back the skin, leaving the skin on the sides intact. Gently scoop out the flesh into a large bowl, leaving a little on the sides of the potato to help it keep its shape.
- Mash the sweet potato flesh in a large bowl, and transfer half to a separate dish for another use. To the leftover sweet potato, add the taco seasoning, cilantro, and salt and pepper to taste. Finally, squeeze in all the soft garlic from the roasted heads. Mix well.
- Divide the seasoned flesh back between the 4 sweet potatoes, gently spreading it out to fill the skin and leaving a large hole in the center of each potato.
- Place the sweet potatoes back onto the baking sheet, crack an egg into each hole, and sprinkle with salt and pepper. Bake until the egg is cooked to your liking. It usually takes about 12-15 minute for a nice runny yolk, but I recommend watching closely so you don’t overcook the eggs.
- While the sweet potatoes cook, place the mashed avocado, lime juice, and lime zest into a small food processor (mine is 3 cups) and blend until smooth. Then, with the food processor running, stream in the water until well combined. Season to taste with salt and pepper.
- Once the potatoes are done, divide the avocado sauce between them.
- Garnish with diced tomatoes and additional cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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