Dinner is (about) to be served with today’s filling dish. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for Mexican stuffed sweet potatoes. This recipe takes about an hour and is packed with good-for-you ingredients. “Carbohydrates are the first source of energy your body uses, before fats and proteins. If you are especially active during the day, stuffed sweet potatoes and squashes are a great source of energy as fuel,” Nikki shares.
The best part about the seasonal sweet potato is that it can be altered to fit multiple dietary restrictions, and the prep time is only five minutes. While the potato bakes in the oven, for up to 40 minutes, you can start cooking the filling on the stovetop. Before you add your filling, let the potato cool for 10 minutes, and make sure to sit back and relax with one of Poosh’s fancy but easy-to-make cocktails. Learn the step-by-step instructions below.