Try a healthy twist on taco night with these taco-stuffed sweet potatoes. We swapped simple carbs, like chips, taco shells and tortillas, for sweet potatoes, which offer a boost of fiber, vitamins and minerals. Plus, you’ll love the taste!
Ingredients
4
large sweet potatoes, baked (in the oven or microwave)
1
lb ground beef
3/4
t salt
2
t cumin
1
t chili powder
1/2
t paprika
1/2
t oregano
1/2
t garlic powder
1/2
t onion powder
optional: dash of cayenne pepper
1
Roma tomato, diced
1
tsp tomato paste
1
cup sharp cheddar cheese, shredded
Toppings as desired: salsa, sour cream, cilantro, lime, shredded lettuce, fresh tomato, onion, guacamole, etc.
Steps
- In a large skillet, brown the ground beef with the salt. Once browned, add the cumin, chili powder, paprika, oregano, onion powder, garlic powder, the optional cayenne pepper and mix well.
- Add the diced tomatoes and simmer until the tomatoes melt into the mixture, about 10 minutes, stirring occasionally.
- Slice into each sweet potato lengthwise to open and mash gently to allow for filling.
- Spoon about ¼ cup taco filling into each potato.
- Top with cheese and your favorite fixings.
Recipe Tips:
- To bake sweet potatoes in the oven, pierce the skin with a fork and bake at 425 degrees F for about 45-50 minutes. For easier prep, use the potato setting on your microwave.
- If you use packaged taco seasoning that contains salt to replace the spices, omit the additional salt.
- The seasoning is mild but if you like your taco meat spicier, add more cayenne pepper or a shake of hot sauce to the meat.
When serving four people, each taco-stuffed sweet potato contains approximately 460 calories, 17 grams of fat, 31 grams of carbohydrates and 45 grams of protein.
