Whole 30 Mexican Egg Baked Sweet Potatoes |Cooking With Amanda

Whole 30 Mexican Egg Baked Sweet Potatoes Photo

Protein + carbs + healthy, good-for-you fats that don't require you to dirty a plate.

You're gonna <3 <3 <3 ittttttttttt.

Baking food in food (like baked eggs in tomatoes) is the current champion of my heart because, after almost 4 years of food blogging, I am SO DONE WITH DOING DISHES.

Anytime that my fork can shovel ALL THE FOOD into my hungry mouth, INCLUDING whatever it is baked in (hi crispy, crunchy MEGA delicious potato skin!) it gives me warm and fuzzy feelings inside my belly.

Even if you haven't been a food blogger for 4 years, something in my brain tells me that you are A-L-S-O over having to do dishes/unload the dishwasher. ßI HATE.

All hungry-but-busy-no-time-to-clean people of the world REJOICE.

Whole 30 Mexican Egg Baked Sweet Potatoes Picture

It's only been in the past couple years that I have fallen head over taste buds for sweet potatoes. My momma NEVER (seriously, not once) cooked them in our house growing up. So, when I came down to America and everyone was all sweet potato CA-RAY-ZAY, I was sort of confused.

Until I tried sweet potato coconut curry and scalloped sweet potatoes.

It was like little fireworks of love and addiction exploded all up in my carb-loving mouth. How can something so simple, and real-grown-in-the-ground-nutritious be the most perfect combination of savory and sweet, and with SO many options to switch-em-up-change-em-up?

You can make maple tahini grilled sweet potatoes, sweet potato gratin, or even vanilla sweet potato casserole.

While all of those are delicious, SUPER YUM options that you should eat at some point in your real-person life, what I really want to tell you to do is to bake them WITH AN EGG INSIDE.

Give your root-veggie friends a lonnnnggg sauna in the oven, to create the ultimate of crispy-crunchy skin that is hugging a soft, sweet and creamy inside. Mix all of the luscious, vibrantly-orange flesh with a heavy hand of flavor-PACKED cilantro, the familiar, warm spices of taco seasoning and ROASTED GARLIC. <3 <3 <3

Next steps: mash it up à Back into crispy-skin-heaven à CRACK AN EGG IN IT à Bake into the oven.

Whole 30 Mexican Egg Baked Sweet Potatoes Image

While you hungrily wait around, opening the oven every 5 seconds to see if the egg is done (maybe that's just impatient me?) whip up the simplest of sauces, that uses a base of velvety-smooth, rich avocado and bursts of fresh-and-tangy lime.

P.s I don't care what that Grandma on TV says, you should put THIS sauce on everything.

But definitely spread it THICK overtop of the spicy-sweet-baked-potato as it comes out of the oven wearing it's most-perfectly-balanced-insanely-delicious crown of dinner glory.

Really, you could even it for breakfast. It's one of those meals that is just CRAVE-ABLE any time of the day that the need for food strikes.

Always?

Whole 30 Mexican Egg Baked Sweet Potatoes Pic

Another key selling point: the creamy-factor is OUT of control here friends. Sinking your spoon through a thick layer of spiced-sweet potato and then breaking into the runny yolk, letting it OOZE in yumminess, and then scooping up rich, zesty avocado sauce is pretty much the DEFINITION of creamy-good-things-happening-in-your-life-right-now.

Obviously with extra cilantro on top (because it IS my spirit herb) and a few juicy, red tomatoes to give a little pop of freshness to SEAL THE DEAL.

I feel like we can all agree that dishes are SO 2016.

Eating your bowls. It's the trendy, hip thing to do.

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Whole 30 Mexican Egg Baked Sweet Potatoes Recipe

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Ingredients

For the Potatoes:

4 medium Sweet Potatoes
2 heads Garlic
2 teaspoons Extra Virgin Olive Oil
1/2 tablespoon Taco Seasoning
1/4 cup Fresh Cilantro, plus additional for garnish
salt and pepper
4 Eggs

For the Sauce :

1/2 cup Avocado, about 1 medium avocado
1 tablespoon Fresh Lime Juice
1 teaspoon Lime Zest
salt and pepper
2 tablespoons Water

For Garnish:

Fresh Tomato, diced

Directions

Preheat your oven to 400°F and line a baking sheet with tinfoil, placing the potatoes on it.
Cut the tips of the garlic off, leaving the head intact and drizzle the olive oil on top of the exposed cloves, gently rubbing in. Make a small packet with 2 layers of tinfoil and wrap the garlic in it, placing it onto the pan.
Bake the garlic until it's soft, about 45 minutes. Remove it from the pan and continue cooking the potatoes until soft and fork tender, about another 30-40 minutes.
Once the potatoes are soft, set them aside until cool enough to handle, about 10 minutes. Additionally, reduce the oven temperature to 375 degrees.
Slice the potatoes down the center and gently peel back the skin, leaving the skin on the sides intact. Gently scoop out the flesh into a large bowl, leaving a little bit on the sides of the potato to help keep its shape.
Mash the sweet potato flesh and then remove half of it from the bowl (you won't be using this flesh, so use it in another meal at a later date!) Into the mashed flesh, add the taco seasoning, cilantro and season to taste with salt and pepper. Finally, squeeze in all the soft garlic from the roasted heads.* Mix well.
Divide the flesh back between the 4 sweet potatoes, gently spreading out to fill the skin, leaving a large hole in the center of each potato (this should be easy, as you've only used half of the original amount of flesh!)
Place the sweet potatoes back onto the baking sheet and crack an egg into each hole and sprinkle with salt and pepper. Bake until the egg is cooked to your liking. It usually takes about 12-15 minute for a nice runny yolk, but I recommend watching closely so you don't overcook the eggs.
While the sweet potatoes cook, place the mashed avocado, lime juice and lime zest into a small food processor (mine is 3 cups) and blend until smooth. Then, with the food processor running, stream in the water until well combined. Season to taste with salt and pepper.
Once the potatoes are done, divide the avocado sauce between them, spreading out on top.
Garnish with diced tomatoes and additional cilantro and DEVOUR.