Cuban Picadillo Stuffed Sweet Potatoes

Stuffed sweet potatoes made Cuban-style with beef picadillo, sweet plantains, and diced avocado. A flavorful and hearty meal for any day of the week!

📝 Ingredients

• 4 medium sweet potatoes
• Olive oil for drizzling
• Salt to taste
• 2 cups Cuban Beef Picadillo (cooked)
• Sweet Plantains (Platanos Maduros) (cooked)
• 1 avocado (diced)
• Cilantro for garnish

👨‍🍳 Instructions

1. 1Using a vegetable brush, firmly scrub the skins of the sweet potatoes.
2. 2Drizzle the sweet potatoes with olive oil and rub it all over using your hands. Season each potato with salt.
3. 3Poke holes in the sweet potatoes with a fork. This will help them release steam as they cook so they don't not explode in your oven. Don't skip this step!
4. 4In the oven. Place them on a baking sheet and bake them at 400ºF for 40 minutes or until tender enough to cut with a knife.
5. 5In the microwave. Depending on their size, times will vary so for a medium-sized sweet potato, start at 8-10 minutes on HIGH. If they're not yet tender, continue microwaving in 1 minute increments until tender enough to cut with a knife.
6. 6Once tender and cool enough to handle, slice each sweet potato lengthwise, down the middle, then push both ends towards the middle so they open up.
7. 7Using a fork, slightly mash the inside of the sweet potato then stuff with picadillo, maduros, and avocado. Top with your favorite toppings. Enjoy!