See how to make healthy Mexican stuffed sweet potatoes loaded with flavor! This easy stuffed sweet potato recipe features common ingredients and simple prep.
Preheat oven to 400°. Bake the potato for 40 minutes.
(Move on to the filling while potatoes are cooking.)
Sliced the baked sweet potato in half lengthwise. Scoop out a bit of the middle and fluff with a fork. Return the fluffy potato to the boats and mash it down to where it has a large divot in the middle.
Heat the olive oil in a skillet over medium high heat. Place the chopped onion and pepper in the skillet and saute until the onions are translucent, soft, and beginning to brown.
Add in the chorizo and cook for 8-10 minutes, breaking apart with a spatula, until browned.
Stir in about a tablespoon of adobo sauce from the chipotle peppers. Mince a chipotle pepper and stir it in. Season with a crack of salt.
Scoop half of the chorizo filling into each boat. Make sure there is still a divot in the middle and carefully crack an egg into the divot.
Return the potatoes to the oven and cook for 10-12 minutes, until the egg white is set but the yolk is still soft.
Top with avocado, cilantro, and chipotle mayo and serve.
Serving Size: 1 stuffed sweet potato half with toppings