Twice Baked Mexican Sweet Potatoes


These Twice Baked Mexican Sweet Potatoes have a runny egg and a tangy lime avocado sauce! They’re a healthy, gluten free and whole30 meal!

stuffed baked sweet potatoes with eggs and cilantro

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 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 sweet 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. <– I HATE.

But, what you’re not over is MEXICAN FOOD. I know you’re like me and you’re still making Mexican zucchini lasagna, Mexican Shakshuka and Mexican chicken and rice casserole on rep-EAT, even though you SHOULD be trying some of my other 400,000 recipes 😉

4 Mexican Stuffed Sweet Potatoes on a cutting board

Ways to Cook Sweet Potatoes

Sweet potatoes have got to be one of my most FAVORITE ingredients to cook with.
They are so versatile, delicious, and easy to incorporate in SO many meals, like my Creamy Healthy Carbonara with Sweet Potato Noodles and Creamy Healthy Vegan Sweet Potato Soup in the Slow Cooker. You can even throw them in a dessert like Gluten Free Sweet Potato Pie Bars. See what I mean? SO versatile! There are also multiple ways to cook and enjoy sweet potatoes, like in THIS Stuffed Sweet Potato Recipe and many others. Here are a few ways to cook them:

  • Sweet Potatoes In the Crock pot are easy to make and deliver perfectly tender sweet potatoes EVERY. SINGLE. TIME. I love this method because you can’t mess it up!
  • Baked: throw them in the oven and let them roast, whole or in bite sized chunks.
  • Boiled: Boil them and mash them for a delicious sweet potato casserole! 
  • Microwaved: If you’re out of time and need your sweet potatoes cooked FAST, pop them in the microwave and they’ll be soft and fork-tender in no time at all!
4 Mexican Stuffed Sweet Potatoes on a cutting board

Twice Baked Mexican Sweet Potatoes Ingredients

Now that I’ve expressed my adoration for sweet potatoes and all the ways to cook and eat them, let’s get onto today’s recipe. These stuffed baked sweet potatoes are FULL of flair and combine sweet, tangy, and rich flavors to create a flavor EXPLOSION that you will love. Let’s gather the ingredients and get the party started:

  • Sweet Potatoes
  • Heads of Garlic
  • Extra Virgin Olive Oil
  • Taco Seasoning
  • Fresh Cilantro
  • Salt and Pepper
  • Eggs
  • Fresh Avocado
  • Fresh Lime Juice
  • Lime Zest
  • Water
twice baked mexican sweet potatoes with eggs and avocado sauce drizzled on top

How to Make Mexican Stuffed Sweet Potatoes 

We’ve got our tasty ingredients, and I don’t know about you but I am getting hungry! Let’s get going on this recipe:
Set the oven to 400 degrees and place the potatoes on a tin foil lined baking sheet. 
Prepare the Garlic
Cut the tips off the garlic, leaving the head intact and drizzle olive oil onto the exposed cloves, rubbing it in a little bit. Wrap the garlic in 2 layers of tinfoil, creating a packet, and place it on the baking sheet. 
Place the pan in the oven and let the garlic cook for about 45 minutes, or until it is soft. Remove the packet from the pan and allow the sweet potatoes to cook another 30-40 minutes, or until they are fork tender. Set the potatoes aside until they are cool enough to handle (should take about 10 minutes) and reduce the oven’s heat to 375 degrees. 
Prepare the Sweet Potato
Slice the sweet potatoes length ways and gently peel back the skin. Keep the skins on the sides intact. Gently scoop out the flesh of each half and put it in a bowl. Be sure to leave a little of the flesh in the skin to help them hold their shape!

Mash the sweet potato flesh in a bowl. Remove about half of the flesh, place in a container and refrigerate (we won’t be using this so feel free to use it in another meal!). In the bowl with the remaining sweet potato flesh, add the taco seasoning, cilantro, and season to taste with salt and pepper. Lastly, squeeze in all that delicious soft garlic from the heads and stir to combine. 
Gently put the filling back into the sweet potato skins, evenly distributing it between them. Leave a large hole in the center (this should be easy seeing as you’ve removed half the sweet potato flesh already!)
Crack an Egg
Place the sweet potatoes back on your baking sheet and crack an egg in the center of each. Sprinkle them with salt and pepper and pop them in the oven to bake to your liking. A cooked egg with a runny yolk typically takes about 12-15 minutes, but I recommend watching them closely so they do not overcook. 
While the potatoes are baking, combine the avocado, lime juice and zest in a small food processor and blend until smooth. Then, with the processor still running, slowly stream in the water. 
Once the eggs are cooked to your liking, remove from the oven, let cool slightly and put them on plates to serve. Divide the avocado sauce evenly on each potato, and garnish with diced tomatoes and additional cilantro and DEVOUR! 

twice baked mexican sweet potatoes with eggs on a cutting board

Can I make Twice Baked Mexican Sweet Potatoes Vegan?

If this recipe is making you drool but you are following a vegan friendly diet, not to worry! If you simply leave the egg out, these will become a delicious vegan meal!

stuffed baked sweet potatoes with eggs and cilantro


Twice Baked Mexican Sweet Potatoes

Whole 30 Mexican Egg Baked Sweet Potatoes have a creamy center with a crunchy shell. An amazing healthy dish to enjoy anytime!
Course Healthy Eating
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Calories 309kcal
Author FoodFaithFitness


For the Potatoes:

  • 4 medium Sweet Potatoes
  • 2 heads Garlic
  • 2 teaspoons Extra Virgin Olive Oil
  • 1/2 tablespoon Taco Seasoning
  • 1/4 cup Fresh Cilantro plus additional for garnish
  • Salt and Pepper
  • 4 Eggs

For the Sauce :

  • 1/2 cup Avocado about 1 medium avocado
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Lime Zest
  • Salt and Pepper
  • 2 tablespoons Water

For Garnish:

  • Fresh Tomato diced


  • Preheat your oven to 400°F and line a baking sheet with tinfoil, placing the potatoes on it.
  • Cut the tips of the garlic off, leaving the head intact and drizzle the olive oil on top of the exposed cloves, gently rubbing in. Make a small packet with 2 layers of tinfoil and wrap the garlic in it, placing it onto the pan.
  • Bake the garlic until it’s soft, about 45 minutes. Remove it from the pan and continue cooking the potatoes until soft and fork tender, about another 30-40 minutes.
  • Once the potatoes are soft, set them aside until cool enough to handle, about 10 minutes. Additionally, reduce the oven temperature to 375 degrees.
  • Slice the potatoes down the center and gently peel back the skin, leaving the skin on the sides intact. Gently scoop out the flesh into a large bowl, leaving a little bit on the sides of the potato to help keep its shape.
  • Mash the sweet potato flesh and then remove half of it from the bowl (you won’t be using this flesh, so use it in another meal at a later date!) Into the mashed flesh, add the taco seasoning, cilantro and season to taste with salt and pepper. Finally, squeeze in all the soft garlic from the roasted heads.* Mix well.
  • Divide the flesh back between the 4 sweet potatoes, gently spreading out to fill the skin, leaving a large hole in the center of each potato (this should be easy, as you’ve only used half of the original amount of flesh!)
  • Place the sweet potatoes back onto the baking sheet and crack an egg into each hole and sprinkle with salt and pepper. Bake until the egg is cooked to your liking. It usually takes about 12-15 minute for a nice runny yolk, but I recommend watching closely so you don’t overcook the eggs.
  • While the sweet potatoes cook, place the mashed avocado, lime juice and lime zest into a small food processor (mine is 3 cups) and blend until smooth. Then, with the food processor running, stream in the water until well combined. Season to taste with salt and pepper.
  • Once the potatoes are done, divide the avocado sauce between them, spreading out on top.
  • Garnish with diced tomatoes and additional cilantro and DEVOUR.


I like A LOT of garlic, so two heads were great for me. You may want to add 1 head first, taste and see if you want more.


Calories: 309kcal | Carbohydrates: 48g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 215mg | Potassium: 929mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32427IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 2mg

The post Twice Baked Mexican Sweet Potatoes appeared first on Food Faith Fitness.

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