Another week, another frustrating round at the grocery store deciding what to make for dinner. Story of my life! As much as I love to cook, I usually end up in a dinner rut. Making the same few things over and over again. It’s not that I don’t know how to make anything else- it’s that our routine favourites are so easy to make that I don’t even have to think about them!
For the record we eat a ton of peanut noodles, cajun pasta or rice and taco bowls.
I’m trying to get back in the swing of things, and since it is fall after all, I ended up making these delicious stuffed fajita sweet potatoes. They’re just as easy, if not easier than my usual recipes. They also can be fully prepped ahead of time, which makes dinnertime a breeze. And they’re tasty. Like really tasty. You can customize them to your own taste great for those of you with picky eaters in the fam! And they have that fall flavor with the sweet potatoes. Like I said, perfect. Read on for this super easy recipe!
Don’t like sweet potatoes? This recipe can be made with regular baked potatoes as well!
Fajita Stuffed Sweet Potatoes
- 4 sweet potatoes, rinsed and scrubbed of any dirt
- 1/2 cup shredded cheese
- 1 green bell pepper
- 1 red bell pepper
- 1/2 white onion
- 1 tbsp fajita seasoning You can use storebought or a homemade one like this one here
- 1 ear of corn, cut off the cob
- 1/2 cup tomato salsa
- 1 avocado
- 1/2 cup sour cream
- 2 tbsp olive oil, divided
- assortment of limes and hot sauce for serving
Preheat oven to 400 degrees Fahrenheit
Rub 1 tbsp olive oil on potatoes until evenly coated, about 1/2 tsp each.
Poke potatoes with a fork or sharp knife, 2 to 3 times each side.
Bake in oven for 45-60 minutes or until fork tender
In the meantime, slice peppers and onions. Heat skillet over medium heat. Add remaining olive oil. Gently add in peppers and onions. Toss to coat. Add fajita seasoning and stir. Close lid of skillet and let cook 15-20 minutes over low heat, until vegetables are cooked through. Set aside
In a food processor, blender or by hand, mix up sour cream and avocado. I find that if the avocado is perfectly ripened, doing it by hand is quick and easy!
Remove potatoes from oven. Let cool for 5-10 minutes.
Cut a vertical slit along top and gently open up potato. Top with onion pepper mixture, shredded cheese and various other toppings. Gently scoop Avocado Cream on top.
Serve and enjoy!
What I love most about meals like this is that you can really customize them! Grilled corn, black beans, jalapeños, cortija cheese- these are all options you can add in! Just use tiny bowls to display the toppings and let your family members go wild!
Photography: Lisa Renault Photographie for It’s a Sparkly Life