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Baked Sweet Potato with Trout and Avocado

Baked Sweet Potato with Trout and Avocado: 5 Flavorful Tips

A healthy dish featuring baked sweet potatoes topped with trout and avocado.

  • Total Time: 75 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 medium sweet potatoes
  • 1 cup cooked trout, flaked
  • 1 ripe avocado, diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and pierce the sweet potatoes with a fork.
  3. Place the sweet potatoes on a baking sheet.
  4. Bake for 45-60 minutes until tender.
  5. While the potatoes are baking, mix the trout with olive oil, salt, pepper, and lemon juice.
  6. Once the sweet potatoes are done, cut them open.
  7. Top each potato with the trout mixture and diced avocado.
  8. Garnish with fresh parsley.

Notes

  • Adjust seasoning to taste.
  • Use canned or fresh trout as preferred.
  • Avocado can be substituted with Greek yogurt for a different flavor.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 potato
  • Calories: 350
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 50mg

Keywords: Baked Sweet Potato with Trout and Avocado