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Sweet potatoes, or camote, are very popular in Mexican cuisine, but I didn’t grow up eating a lot of them. As a Texan, I did grow up eating loaded baked potatoes—roasted russets cut open and slathered with butter and then stuffed with sour cream, crispy bacon, yellow Cheddar cheese and chives. It turns out they’re even more delicious with camote! Something about the combo of salty bacon and slightly sweet potato is just so good. I like to serve these whole with bowls of all the fixings on the table, letting everyone slice their own little pocket and fill it with the perfect amount of butter, stringy quesillo cheese, bacon, crema and scallion.