CLEAN EASY LIVIN'
About the Recipe
This recipe is from Juli at Paleomg.com but I changed it slightly to make it a little easier and quicker. I love to pair this with some kale chips or a salad for a complete meal. If you are doing meal prep in advance, go ahead and cook up your meat and sweet potatoes. Then you just have to crisp up the skins when you're ready to eat them!
Ingredients
3 sweet potatoes
1 lb chorizo
guacamole (enough for a good dollop on each)
coconut oil, ghee or avocad cooking spray
Preparation
Step 1
Preheat oven to 425 degrees. Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. (Time will range depending on how fat they are. I used thin ones)
**I do not recommend using an Instant Pot for this recipe because the skins get too soft and won't crisp up nicely. I learned that the hard way.
Step 2
While your sweet potatoes are baking, pull out a large skillet, place over medium heat and add your chorizo to it.
Step 3
When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about 1/2-1 inch of sweet potato still inside) of sweet potatoes. Use a pastry brush to brush on oil on the inside and all around the sweet potato (Or use the avocado spray if you prefer). Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy. I like to broil mine for a little to get them really crispy, but watch them carefully if you do this!
Step 4
Once potatoes are crispy, add your chorizo into your sweet potato skins and top with a scoop of guacamole.