Whole 30 Mexican Egg Baked Sweet Potatoes are an easy dinner, breakfast, or lunch. Perfect for any meal of the day, and SO good for you.
Protein + carbs + healthy, good-for-you fats that don’t require you to dirty a plate.
You’re gonna <3 <3 <3 ittttttttttt.
Baking food in food (like baked eggs in tomatoes) is the current champion of my heart because, after almost 4 years of food blogging, I am SO DONE WITH DOING DISHES.
Anytime that my fork can shovel ALL THE FOOD into my hungry mouth, INCLUDING whatever it is baked in (hi crispy, crunchy MEGA delicious potato skin!) it gives me warm and fuzzy feelings inside my belly.
Even if you haven’t been a food blogger for 4 years, something in my brain tells me that you are A-L-S-O over having to do dishes/unload the dishwasher. ßI HATE.
All hungry-but-busy-no-time-to-clean people of the world REJOICE.
It’s only been in the past couple years that I have fallen head over taste buds for sweet potatoes. My momma NEVER (seriously, not once) cooked them in our house growing up. So, when I came down to America and everyone was all sweet potato CA-RAY-ZAY, I was sort of confused.
It was like little fireworks of love and addiction exploded all up in my carb-loving mouth. How can something so simple, and real-grown-in-the-ground-nutritious be the most perfect combination of savory and sweet, and with SO many options to switch-em-up-change-em-up?
While all of those are delicious, SUPER YUM options that you should eat at some point in your real-person life, what I really want to tell you to do is to bake them WITH AN EGG INSIDE.
Give your root-veggie friends a lonnnnggg sauna in the oven, to create the ultimate of crispy-crunchy skin that is hugging a soft, sweet and creamy inside. Mix all of the luscious, vibrantly-orange flesh with a heavy hand of flavor-PACKED cilantro, the familiar, warm spices of taco seasoning and ROASTED GARLIC. <3 <3 <3
Next steps: mash it up à Back into crispy-skin-heaven à CRACK AN EGG IN IT à Bake into the oven.
While you hungrily wait around, opening the oven every 5 seconds to see if the egg is done (maybe that’s just impatient me?) whip up the simplest of sauces, that uses a base of velvety-smooth, rich avocado and bursts of fresh-and-tangy lime.
P.s I don’t care what that Grandma on TV says, you should put THIS sauce on everything.
But definitely spread it THICK overtop of the spicy-sweet-baked-potato as it comes out of the oven wearing it’s most-perfectly-balanced-insanely-delicious crown of dinner glory.
Really, you could even it for breakfast. It’s one of those meals that is just CRAVE-ABLE any time of the day that the need for food strikes.
Another key selling point: the creamy-factor is OUT of control here friends. Sinking your spoon through a thick layer of spiced-sweet potato and then breaking into the runny yolk, letting it OOZE in yumminess, and then scooping up rich, zesty avocado sauce is pretty much the DEFINITION of creamy-good-things-happening-in-your-life-right-now.
Obviously with extra cilantro on top (because it IS my spirit herb) and a few juicy, red tomatoes to give a little pop of freshness to SEAL THE DEAL.
I feel like we can all agree that dishes are SO 2016.
Eating your bowls. It’s the trendy, hip thing to do.