Holy sweet potato guacamole! This is the kind of recipe you don’t want to pass up. The sweet potato gives the recipe a touch of sweetness but not too much. Greek yogurt is always a staple in my guacamole to make it go a little longer.
Guacamole is one of those foods where once I start there is no stopping. It doesn’t matter how full I am…I just can’t stop! Pair this guacamole with my homemade Paprika Tortilla chips and munch away! If you’re one of those people who needs to go back and forth between guacamole and salsa in the same sitting – whip up some of my Peach Mango Salsa.
Sweet, salty, chunky, and delicious!
- 6 Avocados ripe and pitted
- 1 Sweet Potato diced & baked
- 1 Small Red Onion diced
- 1 Jalapeno diced (keep the seeds!)
- 5 cloves Garlic minced
- Juice of one Lime
- 2 Roma Tomatoes remove seeds - diced
- 1 Tomatillo finely diced
- 1/4 cup Cotija Cheese queso fresco
- 5.3 oz Plain Greek Yogurt
- 1/4 cup Cilantro fresh
- Salt & Pepper to taste
Preheat oven to 375.
Dice the raw sweet potato into tiny pieces.
Drizzle with olive oil and salt and bake for 35 minutes or until soft.
Mash the avocados with a masher or fork. Add in the ingredients and blend until combined.
Add in the sweet potato and Cotija cheese.
Season with more salt & pepper at the end to taste.