I really love having a sweet potato for a light and easy dinner, usually paired with a green salad. Perfect when you want little hassle and a nice, light meal.
Double-Baked Mexican Sweet Potato
Serves: 1 Time: 30-40 minutes Difficulty: Easy
- 1 sweet potato
- 1/4 c. almond milk
- 1/4 salsa
- 1 scallion, chopped
- 1 c. water
- 1/2 c. apple cider or white wine vinegar
- 1 T. peppercorns
- 1 tsp. cumin seeds
- 1/2 onion, sliced
- salt, pepper, oil
- cilantro and/or cheese for garnish
Preheat the oven to 375 degrees.
Poke holes in the potato. Drizzle it with olive oil, season it with salt and pepper and put it in the oven for approximately 30 minutes - until fork tender.
While it bakes, heat the water, vinegar, peppercorns, and cumin in a small pot. Once simmering, pour over the onion in a heat-proof container to make a quick pickle.
Take the potato out and cut it in half lengthwise. Scoop out the filling into a bowl and mash it with the milk, salsa, and scallions. Season with salt and pepper. Scoop the filling back into the potato "boats" and return to the oven to bake until toasty on top; approximately 20 minutes.
Remove and garnish with the cheese and/or cilantro and finish with the pickled onions.