When I am working out, I am constantly thinking. Usually of my to-do list, what I should clean at home and most often, what I should eat next. It’s true! Such was the case when I came up with this idea for dinner. It’s basically a twice cooked sweet potato topped with all my Mexican favorites – guacamole, salsa, cilantro, jalapenos and more.
This is mostly just a dinner idea – you could customize these potatoes any way you’d like. I think they’d be great topped with buffalo chicken, cumin spiced ground beef or some cheese and veggies. If you don’t want to load the potato, they make a perfect side dish.
Mexican Smashed Sweet Potato
- 1 medium sweet potato – baked or boiled
- olive oil, salt and pepper
Preheat oven to 450F. Quarter or cut into small pieces your potato. This also works for white potatoes but the baking time will differ. Using a fork, smash the potato so it is flat. Spray lightly with olive oil and season with salt and pepper. Bake for 20 minutes, with the last 5 minutes on broil. – Note that baking times may vary, it really depends on the moisture content of your potato.
- Chopped, cooked chicken breast
- Tomatoes, green onion, hot sauce, cilantro, pickled jalapenos, cottage cheese or sour cream – whatever you like
The potatoes before and after. I spritzed them with my Misto olive oil sprayer. It is pretty cool, it basically pressurizes the olive oil so it sprays like Pam baking spray, letting you use less oil than if you drizzle the potatoes. I sprinkled mine with black pepper and lime salt.
I snagged this guacamole/spicy pico combo at the store and it is delicious. Great kick!
My potato toppings assembled and ready for eating!
The smashed potato. They harden up and the surface where you smashed it down gets crispy – great textures.
I like to use a little dollop of cottage cheese instead of sour cream. Yum.
Devoured this! Enjoy!