Taco Stuffed Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potatoes
01 -
4 medium sweet potatoes, washed
→ Taco Meat
02 -
1 lb ground meat (chicken, turkey or beef)
03 -
2 tablespoons avocado or olive oil
04 -
2 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon dried oregano
08 -
1 teaspoon chili powder
09 -
Sea salt and black pepper to taste
10 -
1 cup salsa (medium, mild or spicy)
11 -
2/3 cup black beans
12 -
1/2 cup shredded zucchini (about 1 small)
→ Potato Filling
13 -
1/3 teaspoon ground cumin
14 -
1 teaspoon avocado or olive oil
15 -
Sea salt and black pepper to taste
→ Topping
16 -
1/2 cup shredded cheddar cheese
# Instructions:
01 -
Pierce each potato multiple times with a fork. Microwave one at a time for about 3 minutes on each side. Carefully remove and allow to cool.
02 -
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Pierce holes in sweet potatoes and place on baking sheet. Bake until tender, about 45 minutes.
03 -
In a large pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add the meat and cook until browned. Add cumin, smoked paprika, oregano, chili powder, salt and pepper, stirring to incorporate.
04 -
Add salsa, black beans and grated zucchini to the meat mixture. Stir to combine and cook for 5 minutes. Remove from heat.
05 -
Line a baking sheet with parchment paper. Slice the sweet potatoes lengthwise and scoop out the flesh, leaving the bottom layer with skin intact. Mash the sweet potato with cumin, oil, salt and pepper, then return to the potato skins.
06 -
Top each potato with meat mixture and sprinkle with shredded cheese. Broil assembled potatoes for 6 to 8 minutes until cheese is melted and lightly browned. Serve warm with optional guacamole, salsa and sour cream.
# Notes:
01 -
The sweet potatoes can be cooked ahead of time and refrigerated until ready to assemble.
02 -
For a spicier version, add additional chili powder or diced jalapeños to the meat mixture.