Roasted Sweet Potato Burrito Bowls
Level 4: Pureed Roasted Sweet Potato Burrito Bowls are intensely satisfying and filling. These are delicious to serve as a main course and are infinitely customizable for your family’s preferences.
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An Inspired Flavor Combination
We all have a favorite taco place, especially down here in Tucson. But my inspiration for this recipe came not from a taco shop, but from an appetizer we had at a hamburger/milkshake joint.
My boyfriend and I ordered the “sweet potato tot-chos” at this restaurant, which are a heaping helping of sweet potato tater tots covered in all the loaded nacho favorites. Piled on these tots were delicious favorites like guac, nacho cheese, tomatoes, crumbled cheese, green onions, jalapenos, etc etc.
I loved the sweet/spicy combination of the fried sweet potatoes and nacho toppings, and I longed to create a dysphagia-friendly version.
Sweet potatoes are a typical first food for young eaters (at least in America) because they mash easily and are a bit more substantial than most naturally mushy foods. Because of this, they work great for a Level 4: Pureed / Extremely Thick diet.
Level 4: Pureed / Extremely Thick
Level 4: Pureed / Extremely Thick is appropriate for individuals who have reduced ability to chew or manipulate food in the mouth. Pureed foods must not be sticky and must not have any lumps at all. At this texture, you cannot drink the food through a straw or with a cup because it is too thick. The food may move if you tip the plate or bowl, but cannot be poured.
Foods at this level must fall off a spoon when tilted or flicked lightly, but must not drip through the tines of a fork. We recommend watching IDDSI’s Youtube video of the Spoon Tilt Test before you cook as well as during the testing of your final modified portion.
Always test your food before serving to ensure that it meets all the IDDSI testing guidelines.
Level 4: Pureed Roasted Sweet Potato Burrito Bowls
I love how hands-off this recipe is; giving me the opportunity to make up guacamole or blend other toppings while the potatoes are roasting.
There are really only two steps to this recipe:
- Roast sweet potatoes.
- Blend and serve.
Truly this could not be a more satisfying puree dinner, and I can guarantee it has been a crowd-pleaser at my house.
These burrito bowls are great steaming hot right out of the blender, but they also warm up in the microwave for easy leftovers. Store your toppings separate from the roasted sweet potato mash, and you can even take it to work as a hot packed lunch!
Level 4: Pureed Roasted Sweet Potato Burrito Bowls FAQs
Can I substitute yams for sweet potatoes? I can’t find sweet potatoes in my grocery store!
This depends on where you live. Where Louisa and I are in the US, sweet potatoes are often mislabeled as yams, such as “garnet” or “jewel” yams. At my grocery store, they’re all thrown together on the same endcap of the potato section and I buy whatever looks orange. So no, I would not substitute a true, white-fleshed, yam for this recipe, but you may find that your grocery store has just filed the sweet potatoes under “yam.” I have used both garnet and jewel yams in this recipes with success (because apparently they’re actually sweet potatoes).
I found this recipe too spicy/not spicy enough, what can I do?
You can absolutely change up the ratios of spices for roasting the sweet potatoes to your taste. I found the sweetness of the potato tempered the amount of chili powder, but if you or another eater is sensitive, you can always lower the amount and add hot sauce at the table individually.
What is the Mexican crema you mentioned in the recipe?
I use the Cacique brand of crema when I make this recipe, and I’ve tried both the Table Cream and Sour Cream varieties. Mexican crema is thinner and has a higher fat content than sour cream, which makes it a little sweeter and a nice complement to this dish. I found it in the grocery store here in Tucson, but you can sub regular sour cream, creme fraiche, Greek yogurt, or another creamy complement to your liking if you don’t have access locally.
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Level 4: Pureed Roasted Sweet Potato Burrito Bowls
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons cumin
- 3 teaspoons chili powder
- 1 teaspoon paprika
- Mexican crema or sour cream
- queso fresco
- hot sauce
- Preheat oven to 425 degrees. Line a baking sheet with tin foil.
- Peel sweet potatoes and cut into ½ inch pieces. Place into large bowl.
- Toss sweet potatoes with olive oil and spices (salt, cumin, chili powder, paprika). Arrange on baking sheet.
- Roast sweet potatoes for 25-30 minutes, stirring halfway. Potatoes are done when they are fork mashable.
- Blend sweet potatoes in a blender, or mash with a smooth potato masher. Add water as needed to achieve a smooth consistency. For 2 pounds of potatoes, I needed to add about 3 tablespoons of water to blend. The amount of water will differ between batches and blenders.
- Test the blended sweet potatoes with the Spoon Tilt Test and the fork drip test before serving. If your potatoes cooled while blending, always heat to serving temperature before testing.
- Serve potatoes with guacamole and sour cream or crema as desired. Consider blending queso fresco, hot sauce, or lime into your crema for an extra punch of flavor!
Did you make this recipe? Let us know how it went below!