Cuban Picadillo Stuffed Sweet Potatoes
Stuffed sweet potatoes made Cuban-style with beef picadillo, sweet plantains, and diced avocado. A flavorful and hearty meal for any day of the week!
Ingredients
- 4 medium sweet potatoes
- Olive oil for drizzling
- Salt to taste
- 2 cups Cuban Beef Picadillo cooked
- Sweet Plantains cooked
- 1 avocado diced
- Cilantro for garnish
Instructions
- Using a vegetable brush, firmly scrub the skins of the sweet potatoes.
- Drizzle the sweet potatoes with olive oil and rub it all over using your hands. Season each potato with salt.
- Poke holes in the sweet potatoes with a fork. This will help them release steam as they cook so they don't not explode in your oven. Don't skip this step!
- In the oven. Place them on a baking sheet and bake them at 400ºF for 40 minutes or until tender enough to cut with a knife.
- In the microwave. Depending on their size, times will vary so for a medium-sized sweet potato, start at 8-10 minutes on HIGH. If they're not yet tender, continue microwaving in 1 minute increments until tender enough to cut with a knife.
- Once tender and cool enough to handle, slice each sweet potato lengthwise, down the middle, then push both ends towards the middle so they open up.
- Using a fork, slightly mash the inside of the sweet potato then stuff with picadillo, maduros, and avocado. Top with your favorite toppings. Enjoy!
Nutrition
Serving: 1 stuffed potatoCalories: 589 kcalCarbohydrates: 77 gProtein: 22.9 gFat: 22 gSaturated Fat: 6.5 gCholesterol: 24 mgSodium: 700 mgFiber: 16.9 gSugar: 17 g
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