Baked Stuffed Sweet Potato With Avocado And Tomato 5

Directions

1. 1. Scrub the potato. Pierce several times with a fork and place on a baking sheet. Lightly spray with vegetable oil. Sprinkle with salt and pepper. Bake at 400F for 50 min or possibly till tender. Set aside till the potato is cold to the touch.
2. 2. Cut a slice from the length of the potato to make a lid. Scoop out into a bowl most of the flesh from the shell. Place the potato shell and lid next to each other on a baking tray or possibly individual casserole. (Optional: mist with boil and broil 3 to 4 min, turning as needed, till the shells are crisp and dry sufficient to hold the filling.)
3. 3. BOWL OF POTATO: Lightly mash or possibly break up the potato flesh with a fork. Add in the tomato pesto, garlic, salt, pepper and chili flakes (if using). Stir just to combine.
4. 4. Finely chop the green onion; add in to the bowl. Slice the tomato 1/2-inch thick; remove the seeds. Cube the tomato and add in to the bowl. Chop the cilantro and add in to the bowl. As the last step, peel and pit the avocado; roughly chop. Drizzle with fresh lime juice. Add in to the bowl. Toss to combine.
5. 5. Spoon the mix into the potato shells. Preheat the broiler and broil about 5 min or possibly till a light crust forms. Serve at once with a salad.
6. We used less tomato and avocado than the source. We added garlic and replaced minced sundried tomato and oil with a smaller quantity of pesto.
7. NOTES : Sweet potato is a welcome background for avocado, tomato and cilantro. Comfort food. It was worth the fuss. Would be a great side dish casserole for a southwestern theme holiday menu. (PS It looks exactly like the picture.) Contact www.home.earthlink.net/ kitpath 2001-11/14