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: 295Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 835mgCarbohydrates: 42gFiber: 10gSugar: 12gProtein: 14g