Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and set aside.
Step 2
Wash the
Sweet Potatoes (4)
and dry them well. Use a fork to carefully poke holes all over the sweet potatoes, about 2 fork pokes per side should do it, and place the sweet potatoes on the baking sheet.
Step 3
Transfer the potatoes to the oven and bake for 60-70 minutes until they’re very tender.
Step 4
While the potatoes are baking, prepare the guacamole. In a medium bowl, mash the
Avocados (1 1/2)
with a fork until almost smooth (a few chunks are okay).
Step 5
Mix in the juice from
Lemon (1)
,
Pomegranate Seeds (45 g)
,
Pistachios (30 g)
,
Red Onions (30 g)
, and
Fresh Cilantro (2 g)
.
Step 6
Season with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Press a piece of plastic wrap onto the surface of the guacamole to keep it from browning while you finish the potatoes.
Step 7
Slice the top of each sweet potato to reveal the inside. Use a spoon to scoop out the insides of each sweet potato and transfer them to a medium bowl, leaving a 1/4-inch layer of potato inside the skins.
Step 8
Mash the potatoes with a fork and then mix in the
Adobo Sauce (6 g)
,
Chipotle Peppers in Adobo Sauce (1)
, and
Honey (7 g)
. Season with salt to taste.
Step 9
Carefully spoon the mashed sweet potatoes back into their skins.
Step 10
Top each sweet potato with plenty of pomegranate-pistachios guacamole, and shamelessly dig into your superfood sensation.
