Mexican Sweet Potatoes

This gem of a recipe I found at  http://jesser.org/?cat=115">Jesser.

 It is not only satisfying but healthy. The only difference was I used ground turkey instead of ground beef but everything else I left the same. And it was so so very good. A keeper and repeater. Several times.

Mexican Sweet Potatoes

Ingredients

• 1 lb lean ground beef (ground turkey, soy crumbles? you decide)
• 4 sweet potatoes
• 1/2 C shredded cheddar
• 2 avocados
• taco seasoning (we use garlic salt, cumin and chili powder)
• guacamole seasoning (garlic salt + cayenne pepper for us!)

Directions

Bake the sweet potatoes however you do … partial time in the microwave? Use your crockpot? Whatever works. We usually just shove them in a 350 oven on a cookie sheet lined with foil (they leak sweet potato juice, yo) for about an hour. They need to be tender.

Towards the end of sweet potato baking, brown the ground beef and season with the taco seasoning. Then halve the avocados, pull out their flesh and mash it in a bowl. We actually  have a mini-sized masher just for this job. It works swell. Season it as you do any old guacamole. We are very basic with the garlic salt and cayenne but I know lots of folks who do lime juice, onions, tomatoes, salsa, siracha, and on and on.

Once the potatoes are baked, halve them and mash on a plate to form a nice bed of sweet potato. Top with taco meat, cheddar cheese and let it melt a bit (you can nuke it if you don’t have enough residual heat from meat/potato). Then serve with the guacamole.