Our family loves Mexican food. We LOVE it – it is one style of food that we can all agree on! Tacos, nachos, burritos, quesadillas, rice and beans…it’s all good.
Sweet potatoes are another story. To me, they are always “meh.” My husband isn’t the biggest fan. And sure, my kids all devoured sweet potatoes when they were babies and it was pureed, but for some reason when they started eating solid food my older two never wanted to eat sweet potatoes again. Not even in french fry form (what?! I know, right? I thought kids liked anything that was fried and could be dipped in ketchup).
Then this recipe walked into my life and everything changed. It marries the unpopular (in my house) sweet potato with the delicious flavors of Mexican food and voila! We have a winner, ladies and gentlemen! I have my friend Brandie to thank for passing it along to me. All five of us enjoy this dinner, and so sweet potatoes are in our regular dinner rotation. I’m sure that these would come out tasting amazing if you followed the recipe exactly, but I changed a few things: I added ground turkey (my husband thinks a meatless meal doesn’t really count as dinner), and I don’t serve it stuffed back in the potato skins. Instead, I wrap the mixture up in a tortilla with shredded cheddar (for the kids) and my husband and I eat it straight out of a bowl with cheese and avocado. It’s also great as a dip for hearty tortilla chips! I highly recommend the Trader Joe’s quinoa and black bean infused tortilla chips (pictured above). Add some baby carrots or salad on the side, and you have a super healthy meal packed with flavor. Did you know sweet potatoes are high in fiber and full of calcium, potassium, and vitamins A & C? So if your kids (or husband) are convinced they don’t like sweet potatoes, try this recipe and see if you can change their minds. 🙂