Taco Stuffed Sweet Potatoes
A fun and delicious twist on traditional tacos, using sweet potatoes as a nutritious shell for spicy taco fillings.
Ingredients
Main Ingredients
- 1 pound lean ground beef Can substitute with ground turkey or chicken for a lighter option.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup chunky salsa
- 1/4-1/2 cup water
- 4 medium sweet potatoes (about 12-14 ounces each)
Toppings (optional)
- shredded Mexican blend cheese For a cheesy topping.
- diced tomato
- diced avocado or guacamole
- sour cream Optional for creaminess.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes, then bake for 45-60 minutes until tender.
Cooking
- In a skillet, cook the ground beef, onion, and garlic until the beef is browned.
- Stir in the taco seasoning, salsa, and water, then simmer for 5 minutes.
Assembly
- Once the sweet potatoes are done, cut them in half and fluff the insides with a fork.
- Fill the sweet potatoes with the taco mixture and add optional toppings as desired.
- Serve warm and enjoy!
Notes
To store, place in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven as needed. For variations, add black beans or corn for extra flavor.