Taco Stuffed Sweet Potatoes
Delicious sweet potatoes stuffed with a savory taco filling.
Ingredients
- 4.0 medium sweet potatoes
- 0.454 pound ground turkey or beef
- 1.0 tablespoon taco seasoning
- 0.425 can black beans
- 1.0 cup corn
- 1.0 cup diced tomatoes
- 1.0 cup shredded cheddar cheese
- 1.0 whole avocado
- 0.25 cup sour cream or Greek yogurt
- 1.0 bunch fresh cilantro
- 1.0 to taste salt
- 1.0 to taste pepper
- 1.0 drizzle olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and poke several holes in them with a fork. Drizzle with olive oil and sprinkle with salt. Place the sweet potatoes directly on the oven rack or on a baking sheet.
- Bake the sweet potatoes for about 52.5 minutes, or until they're tender when pierced with a fork.
- In a medium skillet over medium heat, add the ground turkey or beef. Break it apart with a spatula and cook until browned, about 6.0 minutes. Drain excess fat if necessary.
- Stir in the taco seasoning, black beans, and corn. If using canned tomatoes, drain them first, then add to the skillet along with a pinch of salt and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut a slit down the center of each sweet potato and gently mash the insides with a fork to create more room for the filling.
- Spoon the taco mixture generously into each sweet potato, allowing it to overflow a bit. Top with shredded cheese, then return to the oven for an additional 6.0 minutes until the cheese is melted and bubbly.
- Remove from the oven and top each stuffed sweet potato with diced avocado, a dollop of sour cream or Greek yogurt, and sprinkle with fresh cilantro.
- Serve hot and enjoy!
Notes
You can substitute ground turkey with black beans for a vegetarian option.