Taco Stuffed Sweet Potatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound of ground beef
02 -
2 minced garlic cloves
03 -
½ white onion, finely chopped
04 -
One 14.5 oz can of diced fire-roasted tomatoes (keep the liquid)
→ Spices
05 -
1 tsp of ground cumin
06 -
1 Tbsp of chili powder
07 -
½ tsp each of garlic powder and onion powder
08 -
1 tsp of smoked paprika
09 -
½ tsp of salt
10 -
½ tsp of black pepper
→ Extras
11 -
2 medium-sized sweet potatoes
12 -
Extra virgin olive oil
13 -
Toppings like sour cream, guac, shredded cheddar, pico, or others
# Instructions:
01 -
Set your oven to 425°F (220°C) and cover a baking tray with parchment. Give the sweet potatoes a good scrub under running water, then dry them off. Poke a few holes all over with a fork. Coat them in olive oil, sprinkle with pepper and salt, and put them on the sheet. Bake for 40-45 minutes, until a fork slides through easily.
02 -
Warm olive oil in a big sauté pan over medium-high heat. Toss in the garlic and onions and stir until softened. Break apart the ground beef in the pan, then throw in the spices. Cook everything until the beef is browned, about 3-4 minutes. Stir in the fire-roasted tomatoes (with the liquid) and let it all simmer for 5-7 minutes until it’s thicker.
03 -
Take each roasted sweet potato and slice it open down the middle. Use a fork to fluff up the soft potato inside. Scoop the beef mixture onto the potatoes. You can keep them as halves or slice them smaller.
04 -
Pile on your favorite toppings like sour cream, guacamole, cheese, or pico de gallo. Dig in and enjoy!