Build Your Own Mexican Stuffed Sweet Potato Bar
Here is a fun and easy recipe to please the whole family, while staying “clean” this January. It’s easy to customize, which means if someone in your family isn’t on board with clean eating this January, they can add toppings to make their potato more decadent, if they choose. My kids love a deconstructed version of this feel-good food, which I’ll share a photo of, and they even love to dip tortilla chips in the toppings too. What a great way to change it up this Taco Tuesday!
You can make this recipe easier with short-cut hacks like using pickled jalapeños (yum!) and buying your own guacamole from the store, instead of making it homemade. (I share my favorite quick guacamole recipe below). I know how much little time saving tricks can benefit us busy moms and can make a recipe feel much more approachable.
I mention using a molcajete in this recipe to make guacamole. A molcajete is the Spanish word for mortar and pestle. Made out of volcanic rock, this special kitchen tool has a hard rough surface that makes blending and mixing easier. Even though I try to keep my kitchen minimalistic when it comes to having a bunch of special tools, I keep a molcajete on hand. It is a very useful for mixing things, plus it looks cool to serve guac in. I 10/10 recommend.
Prep Time: 20 minutes
Cook time: 45 minutes
Total time: 45 minutes
What you need:
- 4 large sweet potatoes
- 2 tablespoons olive oil
- Sea salt
- 1 lb. ground beef
- 1 lb. ground pork
- ½ cup Tessemae’s Matty’s Bold BBQ Sauce
- 3 large ripe avocados
- 1 cup cherry tomatoes, quartered and divided
- 1 diced red onion, divided
- 1 tablespoon Tessemae’s Balsamic Dressing
- 1 tablespoon Tessemae’s Buffalo Sauce
- ½ tsp kosher salt
- 1 cup Jalapeños, sliced and seeded (I prefer jarred pickled jalapeños)
- 1 cup Mexican cheese, shredded (optional)
- 1 cup sour cream or plain Greek yogurt
- 2 tablespoons Taco Seasoning (I like Siete)
- ½ cup Tessemae’s Cilantro Lime Ranch
What to do:
- Preheat oven to 400 F. Rinse sweet potatoes, pat dry, and pierce with a fork. On a baking sheet lined with parchment paper, rub the potatoes all over with 1 tablespoon of olive oil and sprinkle with sea salt. Bake until soft when pierced again with a fork, around 45 minutes.
- While potatoes cook, heat the remaining tablespoon of olive oil in a cast iron skillet over medium heat. Cook the pork and ground beef, scraping up the bits from the pan until browned, around 15 minutes. Toss with ½ cup of Matty’s Bold BBQ Sauce to season the meat and keep warm.
- Make the guacamole. In a molcajete, combine 3 avocados, kosher salt, ¼ finely diced red onion, ¼ cup of the cherry tomatoes, Balsamic dressing, and Buffalo sauce. Grind with the pestle until well combined. If you don’t have a molcajete, combine ingredients in a ceramic bowl and mash with a fork.
- Make the seasoned sour cream (or Greek yogurt) dip, combine the sour cream or Greek yogurt with taco seasoning of your choice. I like Siete brand, for its clean ingredients. You can also omit this part of the taco bar, and just use Tessemae’s Cilantro Lime Ranch Dressing for a dairy free drizzle.
- Place Cheese, seasoned dip, the remaining cherry tomatoes and diced red onions, jalapeños, and guacamole, in separate serving bowls.
When the potatoes are done, let cool for a few minutes and slice in half lengthwise. Mash down with a fork, top with the meat mixture, and then stuff with the toppings that you choose. Load yours up or keep it dairy free and simple. It’s up to you!