Taco Stuffed Sweet Potatoes
These taco stuffed sweet potatoes are baked until fluffy, filled with saucy ground beef in homemade taco seasoning, and topped with fresh salsa. Only 10 minutes of prep, no seasoning packet, and ready in about 1 hour.
Servings: 4 portions
Ingredients
- 2 medium sweet potatoes
- 1 lb grass-fed ground beef
- 1 cup onions diced
- 3 cloves garlic minced
- ½ cup tomato sauce homemade or store bought
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1.5 teaspoon kosher salt
- black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup water or beef broth
For the Salsa
- 2 medium tomatoes diced
- ¼ cup red onion diced
- 1 green bell pepper diced
- 1 teaspoon chopped jalapeno remove seeds for less heat
- chopped fresh cilantro optional
- 1 tablespoon fresh lime juice
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400F. Line a baking sheet with aluminum foil or parchment paper.
- Wash sweet potatoes and scrub thoroughly. Then, dry completely. Using a fork, poke sweet potatoes all over and place on baking sheet. Bake for 50-60 minutes or until sweet potatoes are tender and easily pierced through to the center with a fork.
- While the sweet potatoes are baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.
- Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.
- Add all the spices and mix everything well to combine. Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don’t forget to stir occasionally.
- Meanwhile, let’s make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).
- To assemble, cut the warm baked sweet potatoes down the center lengthwise. Fill with taco turkey meat and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.
Notes
To store: Store leftovers in the fridge in an airtight container for up to 4 days. You can store the stuffing and sweet potatoes together or separately.
To reheat: Reheat everything in a microwave until hot.
To freeze: You can freeze the sweet potatoes and taco stuffing together or separately. Freeze in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 398kcal | Carbohydrates: 30g | Protein: 28g | Fat: 18g | Cholesterol: 75mg | Sodium: 1111mg | Potassium: 1178mg | Fiber: 6g | Sugar: 11g