Ingredients
4
4 servings
- •4 sweet potatoes
- •olive oil, to taste
- •salt, to taste
- •pepper, to taste
- •2 tablespoons maple syrup
- •2 tablespoons chopped pecan
- •1 teaspoon fresh rosemary
- •1 pinch cinnamon
- •cheddar cheese, sliced
- •1 strip bacon, chopped
- •1 clove garlic, minced
- •¼ teaspoon dried thyme, finely chopped
- •1 tablespoon fresh parsley, finely chopped
- •2 tablespoons finely grated parmesan cheese
- •½ avocado, thinly sliced
- •¼ cup greek yogurt
- •¼ teaspoon chipotle chili powder
- •1 teaspoon lime juice
- •1 tablespoon water
- •½ teaspoon garlic, minced
- •1 pinch salt
- •greek yogurt
- •scallion
Instructions
- Preheat oven to 400˚F (200˚C).
- Make a series of slices across the sweet potatoes from tip to tip about ¼ inch (6 mm) thick.
- Transfer to a greased baking dish. Brush potatoes with olive oil. Season with salt and pepper.
- Bake for 1 hour, or until sweet potatoes are soft.
- Dress one potato with maple syrup, pecans, rosemary, and cinnamon.
- To one of the remaining potatoes, place thin slices of cheddar in between the potato slices and sprinkle with bacon.
- To one of the remaining potatoes, dress with garlic, thyme, parsley, and Parmesan.
- Place potatoes back in the oven for 10 minutes, or until cheese is melted.
- While potatoes are cooking, combine yogurt, chipotle, lime, water, garlic, and salt into a small bowl. Set aside.
- Dress the last potato with avocado slices and the chipotle aioli.
- Garnish the potatoes to your liking.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 415
- Carbohydrate: 63g
- Fat: 14g
- Fiber: 9g
- Protein: 10g
- Sugar: 23g
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