Loaded Sweet Potatoes

I know this one seems like a lot… but trust me it’s not that hard, and it makes great leftovers! There are 4 different recipes on this page (again, I know it’s a lot), but I wanted to make sure all of the info was out there! Scroll down for the following recipes:

  • Simple Pico de Gallo
  • Super Simple Guacamole
  • Roasted Sweet Potatoes
  • Crockpot Carnitas

So, if you make each of these things, at the very end you can just assemble your bowls- if you can’t figure out that one on your own, scroll down and there is a “Bowl Assembly” section for you!

Simple Pico de Gallo


  • 2 large tomatoes
  • 1 jalapeno
  • 1 white onion
  • 1 cup chopped cilantro
  • Juice of 1 lime
  • ½ tsp salt
  • ¼ tsp of pepper


  1. Roughly chop the tomatoes and onion and place in large bowl.
  2. Dice jalapeno and add to bowl. Add in roughly chopped cilantro
  3. Juice 1 lime in to bowl, add salt and pepper and mix well. 
  4. Enjoy immediately or let marinate for a couple of hours… I think it’s even better the next day.

Super Simple Guacamole


  • 1 avocado
  • Juice of ½ small lime
  • ¼ tsp garlic powder
  • Salt and pepper to taste
  • Optional add ins:
    • A couple of TBS of chopped white onion
    • 1 TBS diced jalapeno


  1. Place all ingredients in a bowl and mash well with fork. Enjoy immediately.

Roasted Sweet Potatoes


  • 2 medium sweet potatoes
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 415. If you have the “roast” option on your oven, use this.
  2. Wash and peel potatoes.  Cut into ½ inch cubes and place on lined or greased cookie sheet.
  3. Drizzle sweet potatoes with 1-2TBS olive oil, depending on your preference.  Sprinkle with salt and pepper.
  4. Roast/Bake for 25 minutes or until starting to brown.  I like to check mine at 15 minutes and go from there.  If you use parchment paper, they will brown faster, but you have to watch closely. 

Crockpot Carnitas


  • 3 pounds pork roast- I use whatever I can find in the store, shoulder or butt
  • 1 teaspoon salt
  • ½ teaspoon pepper,
  • 2 teaspoons oregano
  • 1 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 onion, roughly chopped (or sub 1 TBS onion powder if you’re feeling lazy)
  • 4 large cloves garlic, chopped or pressed (or sub 1TBS garlic powder if you’re feeling lazy)
  • 1–2 serrano peppers, diced
  • 2 oranges, juiced
  • 1 lime, juiced


  • Put the pork in a crock pot and add salt, pepper, oregano, cumin and chili powder- try to distribute evenly on meat.
  • Add the onion, garlic, serrano pepper to the crockpot.
  • Squeeze the oranges and lime on top and then cook on high for 4 hours or low for 6-8.
  • Shred the meat and serve!


To assemble the bowls just place some sweet potatoes in a bowl, top with carnitas, pico de gallo and some guacamole! Garnish with lime and cilantro if you’re feeling festive! This recipe makes great leftovers too!


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