Don't rock the boat, or you'll lose your jacket. Olé.
Yields 1 serving.
Sweet Potato Boats
- 1 bulb garlic
- 2 tsp extra virgin olive oil
- 1 medium sweet potato
- 1/8 tsp ground cumin
- 1/8 tsp turmeric
- 1/8 tsp garlic powder
- 1/6 tsp chili powder
- 1/8 tsp crushed red pepper
- 1/8 tsp smoked paprika
- 1 dash of italian seasoning
- salt
- pepper
- 1 small campari tomato, diced
- 1/4 cup red onion, diced
- 1/4 cup corn
- 1/4 tsp cilantro
Avocado Dressing
- 1/2 medium avocado
- 1 tsp lime juice
- 1/4 tsp lemon zest
- 1/4 tsp garlic salt
- 1/8 tsp ground black pepper
- 1/8 tsp crushed red pepper
Preheat oven to 400* F. Line a baking sheet with foil. Cut off tip of garlic bulb, drizzle with olive oil. Wrap in foil, and place on foiled baking sheet. Place potato on baking sheet. Bake for 40 minutes. Remove garlic bulb from baking sheet; let cool. Continue to bake potato for an additional 30-40 minutes. After garlic has cooled, squeeze cloves from bulb.
Mash half a medium avocado, and mix with lime juice, lemon zest, garlic salt, ground black pepper, and crushed red pepper. Place in sandwich bag and massage with hands until thoroughly mashed and mixed. Place in refrigerator until ready to use.
When potato is finished baking, slice laterally 1/4 of the way from the top of the potato. Scoop out insides, and place in a bowl. Mash with roasted garlic cloves. Season with ground cumin, turmeric, garlic powder, chili powder, crushed red pepper, smoked paprika, italian seasoning, salt and pepper. Thoroughly mix, and place back in potato. Crack an egg in the hole of the potato, over the mash, and sprinkle with salt and pepper.
Bake for 20 minutes or until egg whites are cooked through.
Garnish with tomato, onion, and cilantro.
Enjoy!
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