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Baked Sweet Potato with Avocado Salsa

Baked Sweet Potato with Avocado Salsa
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This Baked Sweet Potato with Avocado Salsa recipe is a healthy, flavorful, and simple meal that combines the natural sweetness of roasted sweet potatoes with the creamy freshness of avocado salsa. Packed with fiber, vitamins, and antioxidants, this dish is perfect for a quick dinner, light lunch, or nutritious snack. It’s vibrant, satisfying, and easy to adapt for different diets.

Ingredients

For the Baked Sweet Potatoes:

  • 2–3 medium sweet potatoes, washed and pierced

  • 1 tbsp olive oil (optional, for baking)

  • Pinch of salt and pepper

For the Avocado Salsa:

  • 2 ripe avocados, diced

  • 1 tomato, diced

  • ¼ cup red onion, finely chopped

  • ¼ cup fresh cilantro, chopped

  • 2 tbsp fresh lime juice

  • 1 jalapeño, seeded and finely chopped (optional)

  • Salt and pepper, to taste

Optional Add-ins:

  • Feta cheese or sour cream for richness

  • Smoked paprika or cumin for extra flavor

Instructions

  • Preheat the Oven: Heat oven to 400°F (200°C).

  • Prepare the Sweet Potatoes: Wash and dry sweet potatoes thoroughly. Pierce several times with a fork to allow steam to escape.

  • Bake the Sweet Potatoes: Place directly on the oven rack or a baking sheet. Bake for 45–60 minutes, until tender and the skin is slightly wrinkled.

  • Make the Avocado Salsa: While the sweet potatoes bake, prepare the salsa. In a medium bowl, combine diced avocado, tomato, red onion, cilantro, lime juice, and jalapeño. Season with salt and pepper, then toss gently.

  • Assemble the Dish: Once baked, let sweet potatoes cool slightly. Cut open lengthwise, fluff the insides with a fork, and top generously with the avocado salsa.

  • Serve and Enjoy: Add a sprinkle of paprika, extra cilantro, or a drizzle of lime juice for garnish. Serve warm.

Notes

  • To make it vegan or paleo, avoid dairy toppings and use avocado oil instead of olive oil if desired.

  • For quicker prep, microwave sweet potatoes for 3–4 minutes until tender.

  • Store leftover sweet potatoes in the fridge for up to 3 days; make salsa fresh for best taste.

Find it online: https://bon-recipe.com/baked-sweet-potato-with-avocado-salsa/