Ingredients
- 6 sweet potatoes
- 2 Tbsp. Raley's extra virgin olive oil
- 1 avocado
- 2 c. Raley's shredded jack and cheddar cheese blend
- 1 large Raley's pico de gallo
- 1/2 bunch cilantro
Instructions
- Preheat oven to 425 degrees.
- Wash sweet potatoes and prick with a fork. Place on baking sheet and cook for 45 minutes until fork tender in the center. Allow to cool.
- Cut sweet potatoes in half lengthwise. Scoop out the center to leave about 1/4" of the shell. Brush the potato with olive oil a return to baking sheet.
- Place in the oven an additional 15 minutes to allow to brown. Meanwhile, clean cilantro, pat dry, and rough chop the leaves.
- Cut avocado into half, remove the pit and cut into 1/2" cubes.
- Top each potato with 2 1/2 tbsp. cheese and return to oven for 2-3 or until cheese is melted. Top potatoes with pico de gallo, dice avocado and sprinkle with cilantro leaves. Drizzle barbecue sauce on top (optional).