Good morning loves! So, I’ve been trying to give this Meatless Mondays thing a chance- not like I’ve ever been a big meat eater but I do like me a good steak once in a while! I prefer to give my attention to all the fishies in the deep blue sea!
Nevertheless, I pinned this recipe a while back from the blog Alaska from Scratch (which by the way, has some really great recipes to check out!) It looked so good that I finally made it last night for dinner and was so pleased! And so were the meat-eating men in my house!
It was fresh, colorful and most importantly filling. No one likes to do all that cooking and end up still hungry. Am I right? Not to mention, we’re talking healthy here. Sweet potatoes are oh so good for you and they really get put on the back burner until that annual holiday, called Thanksgiving. Speaking of which, this recipe doesn’t require all that much work. Win, win!
I did make a few slight changes to the recipe to fit our palette! I replaced the adobo sauce with tomatillo salsa that added just the perfect amount of zing to the dish and grated some fresh queso fresco that melted over the hot sweet potato. We added an egg for extra protein and overall, it turned out to be one of the best (and easiest) dishes I’ve had!
*I baked my sweet potatoes at 400 degrees for 90 minutes. They usually recommend for 45 but mine were quite big so they needed the extra time. You’ll know when they are ready- just keep checking them after the 45 minute mark.
Hope you enjoy it as much as I did! Happy Healthy Eating!
Xx
Y
