Egged-out Sweet Potatoes

What people often forget about recipes from the internet is that they have the high potential to go “wrong.” Granted, they usually don’t go as wrong as this one recipe did. They certainly won’t look Pinterest official – but there’s nothing wrong with a recipe looking “worn in.” These are things I tell myself at night to convince myself that I can cook. When it came to making these Mexican Stuffed Sweet Potatoes, I was on a health kick. Five ingredients, I thought – easy. Pfft. I made a couple adjustments to Well Plated’s recipe. I love quinoa, so that got tossed in the recipe – along with a severe lack of thinking in buying my sweet potatoes. You are looking at these pictures correctly: they are small as heck (and as you can see: did not hold all of the ingredients). And well… this recipe didn’t exactly go according to plan, but what kind of cooking blog would I be if I didn’t add in my mistakes every now and again.

Ingredients

  • 2 sweet potatoes (and make sure they are large)
  • 4 eggs (try large and organic)
  • 1/2 cup of quinoa
  • 1 avocado, cubed
  • leftover salsa
  • Other things I’d suggest in retrospect: Black Beans, Corn, Cilantro…
  • cheese because it’s cheese
  1. Start out by preheating your oven to 400F and scrub the potatoes, placing them inside for 50-60 minutes – until they are tender.  If you don’t have leftover cheese, salsa, and quinoa – then get yourself into gear and cook your quinoa, get the ingredients while you leave someone watching your stove
  2. Once the sweet potatoes are done, remove them and let them cool. Once they are safe enough to handle, cut them in half in lengthwise and scoop out the sweet potato and mix in half of the avocado, quinoa, salsa and cheese (and anything else you think would make it delicious)
  3. Put your filling back inside, and make a well inside the filling to make space for the egg and crack it on top. NOTE: Make sure there is *ahem* space for the egg to open… as you can see, I did not do that and I paid the price for that with some seriously rubbery egg residue – that of course, I naturally still ate.
  4. Bake for 10-15 minutes- take out and dunk more extras on top. Now is the time for the other half of the avocado, cheese, more salsa, or hummus (alternatively: sour cream if you are a heathen).
  5. You are correct: it’s healthy, and lasts for very little time in my kitchen.
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