Baked sweet potatoes stuffed with roasted garlic, avocado and tomato salsa. When choosing sweet potatoes, look for potatoes that are firm, have smooth skin, and are similar in size.
4 medium sweet potatoes
3 unpeeled garlic cloves
1 teaspoon olive oil
2 cups cherry tomatoes, halved
1 medium avocado, diced
1/4 cup fresh cilantro leaves
1 lime wedge
Salt and fresh ground black pepper
Heat oven to 400 degrees F. Scrub sweet potatoes and pierce in several places with a fork. Link a baking sheet with parchment paper or aluminum foil and place the potatoes on top.
Toss unpeeled garlic cloves with olive oil and place on the baking sheet with potatoes.
Bake for 45 minutes to an hour, depending on the size of the potatoes, until very soft and beginning to ooze.
Once baked, remove roasted garlic cloves then peel. The flesh inside should be sticky, chewy and soft. Roughly chop them into small pieces and add to a medium bowl.
Cut the jalapeño pepper in half, lengthwise, and use a spoon to scrape out the white membrane and seeds. Since the membrane and seeds can be very spicy, we prefer removing them. You can leave some or all of the membrane and seeds depending on how spicy you like things.
Finely chop the jalapeño and add to bowl with garlic. Stir in the tomatoes, avocado, and cilantro. Season to taste with salt, pepper, and a squeeze of fresh lime juice.
Cut a slit down the middle of each sweet potato and fill with tomato-avocado salsa.