Recipe courtesy of Avocados from Mexico (http://avocadosfrommexico.com)
Makes 4 servings
2 med. sweet potatoes
1 med. ripe Avocado From Mexico, diced
1 c. bell pepper, diced
10 sweet cherry tomatoes, quartered
½ c. cilantro, roughly chopped
1 c. corn (canned), drained and rinsed
Optional toppings: Monterey Jack cheese grated or cheddar; 0% Greek Yogurt or non-fat sour cream (or Mexican crema); prepared tomato salsa or pico de gallo
Bake sweet potatoes. You can either place them in the microwave for 5 to 7 minutes (make sure to poke holes in the potato several times with a fork before placing in the microwave), or preheat oven to 350°F. Bake the sweet potatoes for 45 to 60 minutes.
Prepare topping for sweet potatoes. Dice avocados, peppers, tomatoes and cilantro and optional toppings, as desired.
Remove sweet potatoes from microwave or oven when fork-tender. Let cool for 5 to 10 minutes. Cut the sweet potatoes in half. One-half of each potato is a serving, so you can add your toppings and then slice into another half.