Ingredients
For The Potatoes:
- 4 medium sweet potatoes
- 2 heads of garlic
- 2 teaspoons extra-virgin olive oil
- 1/2 tablespoon taco seasoning
- 1/4 cup fresh cilantro plus, additional for garnish
- Salt and pepper
- 4 eggs
For The Sauce :
- 1/2 cup avocado about 1 medium, roughly mashed
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons water
- Salt and pepper
For Garnish:
- Fresh tomato diced
Instructions
- Preheat your oven to 400°F, line a baking sheet with tinfoil, and place the potatoes on it.
- Cut the tips off the garlic, leaving the head intact, and drizzle the olive oil on top of the exposed cloves, gently rubbing it in. Make a small packet with 2 layers of tinfoil and wrap the garlic in it. Place the parcels of garlic on the pan next to the sweet potatoes.
- Bake the garlic until it’s soft, about 45 minutes. Remove it from the pan and continue cooking the potatoes until soft and fork-tender, about another 30-40 minutes.
- Once the potatoes are soft, set them aside until cool enough to handle, about 10 minutes. Additionally, reduce the oven temperature to 375°F.
- Slice the potatoes down the center and gently peel back the skin, leaving the skin on the sides intact. Gently scoop out the flesh into a large bowl, leaving a little on the sides of the potato to help it keep its shape.
- Mash the sweet potato flesh in a large bowl, and transfer half to a separate dish for another use. To the leftover sweet potato, add the taco seasoning, cilantro, and salt and pepper to taste. Finally, squeeze in all the soft garlic from the roasted heads. Mix well.
- Divide the seasoned flesh back between the 4 sweet potatoes, gently spreading it out to fill the skin and leaving a large hole in the center of each potato.
- Place the sweet potatoes back onto the baking sheet, crack an egg into each hole, and sprinkle with salt and pepper. Bake until the egg is cooked to your liking. It usually takes about 12-15 minute for a nice runny yolk, but I recommend watching closely so you don’t overcook the eggs.
- While the sweet potatoes cook, place the mashed avocado, lime juice, and lime zest into a small food processor (mine is 3 cups) and blend until smooth. Then, with the food processor running, stream in the water until well combined. Season to taste with salt and pepper.
- Once the potatoes are done, divide the avocado sauce between them.
- Garnish with diced tomatoes and additional cilantro.