Ever since having my son, I’ve realized that pregnancy and becoming a mother has changed my tastebuds.
One thing that I can’t get enough of lately is sweet potatoes!
These vegetarian mexican stuffed sweet potatoes, to be specific.
Ever since making this recipe I’ve had to have it at least once a week!
I’m really diggin’ the flavor of sweet potato in savory dishes.
They are creamy, filling, and add a great salty sweet contrast to dinner. I just can’t get enough!
Crosby loves sweet potatoes too (he must get that from his mama.)
When roasting these up for dinner I’ll save him some to puree with a little coconut oil and water. So easy!
What’s your favorite way to eat sweet potatoes?
Serving Size: 1
Amount Per Serving: Calories: 295 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 27mg Sodium: 835mg Carbohydrates: 42g Fiber: 10g Sugar: 12g Protein: 14g