Happy, happy Cinco de Mayo!!!!

I’m going to keep this short and sweet for you today people because today has been one of those insanely busy days where nothing has gone according to plan.

Everything I had to do has taken 10 times longer than expected, and then there was the fact that my server was down for most of yesterday which totally threw me off track!

Total first world problem I know but still annoying none the less!

Anyway, there was no way I was going to let Cinco de Mayo come and go without sharing this quick and easy, insanely delicious loaded Mexican baked sweet potato recipe with you.

Oh you guys are going to love, love, love this!

Succulent, juicy, turkey breast is combined with smoky, spicy Mexican seasoning (along with an extra sneaky serve of veg) then loaded onto a soft and tender baked sweet potato and finished with a light fresh tomato salsa then drizzled with a dreamy avocado cream!

So much flava flave it may very well just knock your socks off!

They are quick, easy, hearty, healthy, succulent, juicy, light, fresh, crispy, crunchy, smoky and sweet with just a cheeky kick of heat – a delicious little flavor bomb!

Oh and they also happen to be gluten free and paleo friendly but most importantly they are insanely delicious, something the whole family will just adore – what more could you ask for?!

Make them. Eat them. Love, love, love them.

Loaded Mexican Baked Sweet Potato {Gluten Free & Paleo Friendly}

Makes 4-8 quick, easy, hearty, healthy, succulent, juicy, light, fresh, crispy, crunchy, smoky, sweet loaded Mexican baked sweet potatoes with just a cheeky kick of heat

Ingredients –

4 medium sweet potatoes

For the Mexican taco filling –

250g Turkey breast mince (could sub chicken/beef or pork if you prefer)

1 cup mushrooms, finely chopped

1 large carrot, grated

1 large zucchini, grated

1 small red (Spanish) onion, finely chopped

3 cloves of garlic, minced

2 Tablespoons Mexican seasoning

A squeeze of fresh lime juice (I used 1/2 a lime)

For the tomato salsa –

3/4 cup of baby tomatoes, diced

1/4 cup red onion, finely chopped

1/4 cup cilantro (coriander) , finely chopped

1 jalapeño (more or less depending on how hot you like it)

salt and pepper to taste

For the avocado “cream” –

1/2 large avocado

1 Tablespoon of coconut yogurt (could sub coconut cream or milk of choice)

A squeeze of lime

Salt and pepper to taste

Method –

1 – First we want to cook those golden delicious sweet potatoes, you can do this however you prefer I like to do mine in the oven that way I get that nice crispy skin but you could totally just do them in the microwave if you prefer it’s totally up to you.

If cooking in the oven simply pierce them a few times with a fork, toss in a little coconut oil, season with salt and pepper and pop them on a baking sheet lined with baking paper or foil and roast those babies at 175’C (350’F)  for 30-40 minutes (this may vary depending on their size) until cooked through.

While your potatoes are cooking let’s make our filling –

1 – In a large frying pan over medium high heat sauté onion, garlic and mushrooms along with your zucchini and carrots until tender (approx 2-3 minutes)

2 – Add turkey along with your Mexican seasoning and continue to cook, stirring frequently until cooked through.

3 – Add a cheeky squeeze of fresh lime juice then stir to combine.

4 – Turn off the heat, cover and set aside until ready to serve

To make the salsa –

1 – Place all ingredients into a small bowl and stir to combine. Taste and adjust seasonings as necessary

Now let’s make that avocado cream –

1 – Place all ingredients into your food processor or blender and process until smooth and creamy or you could just pop it all in a bowl and give it a good mash with a fork and a little elbow grease, totally up to you.

Taste and adjust seasoning as necessary, feel free to add a little extra yogurt or milk to reach desired consistency.

To serve –

1 – Slice your sweet potato in half and use a fork to press down in the center to flatten them out a little, slightly fluffy/mash a little of the filling as you go. This helps to make a larger surface area for us to pile on our tasty toppings.

2 – Spoon a generous amount of your taco filling (I’m talking a good 1/2 cup) onto your sweet potato, top with salsa, and then finish with a nice drizzle of our avocado cream and an extra sprinkling of coriander (cilantro) along with a few shakes of your fave hot sauce.

Enjoy xo

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Question of the day –

What are tasty treat will you be feasting on this Cinco de Mayo?

Feel free to share recipes or leave links to recipes in the comments below and please for the love of all that is good in this world when you do make these loaded sweet potatoes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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