Taco Stuffed Sweet Potatoes
A nutritious twist on classic tacos, these Taco Stuffed Sweet Potatoes combine the sweetness of sweet potatoes with savory taco filling for a satisfying meal.
Ingredients
For the Sweet Potatoes
- 4 pieces sweet potatoes Wash and prick with a fork before baking.
For the Taco Filling
- 1 pound ground beef Can substitute with 1 can of black beans for vegetarian option.
- 1 packet taco seasoning Use a preferred brand.
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup shredded cheese (optional) Top with cheese if desired.
For Serving
- to taste units sour cream or Greek yogurt For serving.
- to taste units chopped green onions For garnish.
- to taste units avocado For serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork. Bake for about 45 minutes or until tender.
Cooking
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add taco seasoning, black beans, corn, and diced tomatoes to the beef, stir well, and cook for 5-7 minutes until heated through.
Assembly
- Once the sweet potatoes are baked, slice them open and fluff the insides with a fork.
- Spoon the taco mixture into each sweet potato half.
- Top with cheese if desired, and serve with sour cream, chopped green onions, and avocado.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. For extra flavor, add diced bell peppers or onions. For spicier options, include diced jalapeños or hot sauce.