Sweet potato and avocado combine in this Sweet Potato Guacamole recipe to create a sweet and savory guacamole, perfect for your favorite chips, veggies or tacos.
~By Regan Jones, RD
As co-owner of The Recipe ReDux I was compensated to manage this recipe contest.
We've wrapped up the college football season, so now it's on to Super Bowl snacks. I've seen estimates that more than 100 million pounds of guacamole will be eaten on Super Bowl Sunday.
Y'all. That's A LOT of guac!
The funny thing is I know people who say they don't like guacamole... I'm not sure I believe they've actually ever even tried guacamole, though. I recall the last time someone told me "I don't eat guacamole" saying "Oh... you don't like it?" To which they said, "No... I just know I won't. I don't like the way it looks."
Um, not liking the color of a food and thinking it tastes bad are two totally different things... but you see where I'm going, right?
I think avocados are beautiful. And I think guacamole is divine.
To me, that luscious green color just screams to me "CREAMY YUMMY GOODNESS!"
I mean seriously... I can't recall another fruit or vegetable that tastes basically like a good-for-you creamy butter (but even better tasting).
But I guess I can see where some people are averse to certain shades of green, which unfortunately leaves them crippled when it comes to the prepping for Super Bowl Sunday and its accompanying guacamole-fest.
That's where this comes in:
If green simply isn't your color, a little orange guac may just do the trick!
AD: Sweet potato and avocado combine to create a sweet and savory guacamole, perfect for your favorite chips! Tweet this
Sweet Potato Guacamole
- 1 medium sweet potato
- 1/2 teaspoon ground chipotle chili pepper
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon salsa verde
- Flesh of 1 ripe California avocados
- 1/2 teaspoon salt
- Garnish: Cilantro leaves
- Preheat oven to 350 degrees.
- Bake sweet potato at 350 degrees for 45 minutes or until tender. Let cool slightly and peel.
- Place baked sweet potato in small food processor or blender; add remaining ingredients. Pulse until well combined. Serve warm or at room temperature with fresh veggies, crackers or tortilla chips.