A gluten-free and vegetarian recipe for Southwestern Stuffed Sweet Potatoes, topped with a healthy avocado crema made with greek yogurt.
Wait a second… this looks a lot like that succotash and avocado crema that was on top of the Southwest Spaghetti Squash.
Asheley really loved that spaghetti squash. But we wanted to get all wild and crazy the other night and change things up a bit for dinner. Actually, not really. We just didn’t have any spaghetti squash in the house.
I wasn’t going back outside in the cold to go get one. And Asheley sure as heck wasn’t going either.
But the sweet potatoes I bought the previous week were staring at me from our little vegetable bowl on the kitchen counter.
And you know what? We like both pretty equally. It’s hard choosing a favorite.
The good news is that you can feel pretty darn good about serving this for dinner. There’s a bunch of healthy going on in here. And that creamy avocado sauce? It’s made using greek yogurt.
So go ahead, slather it on.