Taco Stuffed Sweet Potatoes
A delicious and healthy twist on traditional tacos, featuring roasted sweet potatoes stuffed with savory taco beef and fresh salsa.
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes Wash and poke holes before baking.
For the Taco Filling
- 1 lb grass-fed ground beef You can substitute with ground turkey or chicken for a lighter option.
- 1 cup onions, diced
- 3 cloves garlic, minced
- ½ cup tomato sauce Homemade or store-bought.
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt Adjust to taste.
- Black pepper to taste black pepper
- 2 tablespoons olive oil For cooking the beef.
- ½ cup water or beef broth Use broth for more flavor.
For the Fresh Salsa
- 2 medium tomatoes, diced
- ¼ cup red onion, diced
- 1 green bell pepper, diced green bell pepper, diced
- 1 teaspoon jalapeno, chopped Remove seeds for less heat.
- Fresh cilantro to taste Fresh cilantro, chopped Optional.
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper to taste Salt and pepper
Instructions
Baking Sweet Potatoes
- Set your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper.
- Wash and scrub the sweet potatoes thoroughly to remove any dirt. Dry them completely with a towel. Using a fork, poke holes all over each sweet potato.
- Place them on the prepared baking sheet.
- Bake in the preheated oven for 50-60 minutes or until tender.
Cooking the Taco Filling
- While the sweet potatoes bake, heat olive oil in a skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Reduce heat to medium, then add diced onion and minced garlic, sautéing until the onions are translucent.
- Stir in cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper.
- Pour in the tomato sauce and water or beef broth. Cover with a lid and simmer for 20-25 minutes.
Preparing Salsa
- In a medium bowl, combine diced tomatoes, red onion, green bell pepper, jalapeno, minced garlic, lime juice, and cilantro. Season with salt and pepper.
- Mix well and set aside.
Assembling and Serving
- Once the sweet potatoes are baked, slice them lengthwise down the center and fluff the interior with a fork.
- Fill each potato with the taco beef mixture and top with fresh salsa.
- Serve immediately or store separately in airtight containers for up to 4 days.
Notes
Store leftovers separately in the refrigerator. Reheat before serving.