Sweet potato

Southwest Baked Potato

Potato

  1. 2 Large Sweet Potato

  2. Preheat oven to 425 degree

  3. Wash and scrub whole potato under cold water

  4. Using a fork, poke holes throughout the potato

  5. Then completely wrap the potato, individually, with foil, tightly

  6. Place on oven rack, 45-50 minutes

  7. Check with fork, if it slides right in, it’s ready

  8. Take out, keep wrapped until ready to use

Veggies & Seasonings

  1. 1 Bell Pepper, chopped, best with red but any will do

  2. 1 pk. of whole or sliced Mushrooms, I used white

  3. 1/2 white Onion chopped

  4. 1 Anaheim Pepper, or any you like, chopped

  5. Vegan Cheddar Shreds (I use VioLife or FYH)

  6. Vegan Sour Cream or Dairy free/Lactose free

  7. Vegan Butter

  8. 2 TBSP Chili Powder

  9. 2 TBSP Paprika

  10. 1 TBSP Cumin

  11. 1 TBSP Salt

  12. 1 TBSP Garlic Powder

  13. 1 TBSP Oregano

  14. 2 tsp. Coriander

  15. 1 tsp. Black Pepper, Red Pepper Flakes, & Cayenne

Let’s Make It!

  1. Mix all seasonings together (you will have left over seasoning)

  2. Heat sauté pan with oil, medium heat, place veggies in pan and sprinkle seasoning. Cook 4-5 minutes, tossing in between, and taste. Add seasoning to preference

  3. Cook another few minutes until veggies are soft and onion is translucent

  4. Unwrap the potato, cut in half long way, add vegan butter and mix with fork to grab all the insides

  5. Top with sautéd veggies and a dollop of sour cream

  6. Enjoy!