Recently MattyO of Stay Strong and Positive was having a twitter conversation regarding Sweet Potatoes and I had to chime in with my recipe for sweet potato-amole or sweet potatamole.
What is that you are asking yourself aren’t you? It is essentially a smashed sweet potato that has avocado mixed into it. In my attempt to combine sweet potato and guacamole I came up with sweet potato-amole. I then came up with sweet potatamole. I think I like the second version better as it just rolls of the tongue easier.
I have been a fan of sweet potato fries but the sweet potato is more versatile than that. You may recall the sweet potato pudding I made [HERE] which proves how versatile this staple of ingredients is.
All that being said I am going to provide you my recipe and how I used it to make 4 servings of two different dinners along with the nutritional information.
Ingredients: 2 large portabello caps, 2 bell peppers, 1 sweet potato, 1 avocado (diced), 4 baby portabello caps (diced), 2Tbs onion (diced), 6 stalks asaparagus (diced), 1″ zuchinni (diced), 1″ yellow squash (diced), 1 tbs olive oil, hot sauce or sriracha, 1 tbs honey, 2 tbs balsamic vinegar, salt, pepper, cheese
Peppers: 166 calories, 7.5g Fat, 26g Carbs, 8g Fiber, 4g Protein
Mushrooms: 163 calories, 7g Fat, 22g Carbs, 6g Fiber, 5g Protein
- Pre-heat oven to 405*
- In non-stick pan heat 1 Tbsp of oil. Once hot add in all the diced vegetables, except for avocado, and saute.
- While the vegetables are cooking microwave sweet potato for 5 minutes.
- Remove sweet potato from microwave and smash with a fork (leave skin on.)
- Add in avocado and combine well.
- Add in cooked vegetables and combine well.
- Stuff either your mushroom caps or your bell pepper
- Place in 405* oven for 10 minutes.
- After 10 minutes remove from oven and set to broil.
- Top the meal with cheese (serving size only) and place back in oven to brown cheese
How Do You Use Sweet Potatoes?