Taco Stuffed Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potato Base
01 -
4 medium-sized sweet potatoes, thoroughly scrubbed
02 -
1/3 teaspoon ground cumin for seasoning
03 -
1 teaspoon avocado oil or olive oil
04 -
Sea salt and freshly ground black pepper
→ Savory Taco Filling
05 -
1 pound ground meat of choice (chicken, turkey, or beef work beautifully)
06 -
2 tablespoons avocado oil or olive oil
07 -
2 fresh garlic cloves, finely minced
08 -
1 teaspoon ground cumin
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon dried oregano
11 -
1 teaspoon chili powder
12 -
Sea salt and black pepper to your liking
13 -
1 cup your favorite salsa (choose mild, medium, or spicy)
14 -
2/3 cup black beans
15 -
1/2 cup freshly shredded zucchini (about 1 small zucchini)
16 -
1/2 cup shredded sharp cheddar cheese
# Instructions:
01 -
Choose your cooking method: For the quick microwave approach, pierce each sweet potato several times with a fork and microwave individually for 3 minutes per side. For the traditional oven method, heat your oven to 425°F, line a baking sheet with parchment, pierce the potatoes all over, and roast for about 45 minutes until they're perfectly tender. Let them cool enough to handle safely.
02 -
Heat oil in a large skillet over medium heat and sauté the minced garlic until it releases its wonderful aroma, about 2 minutes. Add your ground meat and cook, breaking it up as you go, until nicely browned. Stir in all the spices - cumin, paprika, oregano, chili powder, salt and pepper - coating the meat evenly. Pour in the salsa, add the black beans and freshly shredded zucchini, then simmer everything together for 5 minutes. Remove from heat.
03 -
Line a baking sheet with fresh parchment paper. Carefully slice each sweet potato lengthwise and gently scoop out most of the flesh, leaving enough attached to the skin to create sturdy boats. Mash the scooped sweet potato with cumin, oil, salt and pepper, then spoon this mixture back into the potato shells. Top generously with your taco meat mixture and finish with a sprinkle of shredded cheese.
04 -
Switch your oven to broil and cook the assembled sweet potatoes for 6-8 minutes until the cheese is beautifully melted and golden brown. Serve immediately while hot with your favorite toppings like creamy guacamole, extra salsa, and cool sour cream on the side.
# Notes:
01 -
These make a fantastic healthy twist on traditional taco night that's packed with vegetables and protein
02 -
Perfect for meal prep - store leftovers in the refrigerator for up to 5 days
03 -
Reheat gently in the microwave or oven to maintain the best texture
04 -
Feel free to customize with your favorite taco toppings and hot sauce