Taco-Stuffed Sweet Potatoes
Ingredients
The filling
-
1
lb
grass-fed ground beef
-
1½
Tbsp
Homemade Taco Seasoning
The sweet potatoes
-
4
small to medium
sweet potatoes
Taco toppings
-
10–12
cherry tomatoes, diced
-
1
jalapeño, sliced
-
1
avocado, diced
-
1
bunch
fresh cilantro, chopped
-
1
lime, cut into wedges
-
4–6
scallions, diced
-
fresh salsa
Optional toppings
-
Organic sour cream (or yogurt)
-
Organic shredded cheese
Instructions
- Preheat the oven to 375ºF and prepare a baking sheet with parchment paper.
- Wash and dry the sweet potatoes, then place them on the baking sheet and bake for 30-40 minutes until tender.
- While the sweet potatoes are baking, cook the ground beef in a medium skillet over medium-high heat, breaking it into small pieces.
- Once the beef is cooked, add the taco seasoning and stir to combine, adjusting seasoning to taste.
- To serve, slice the top of each sweet potato open and mash the inside slightly to create a well.
- Fill each sweet potato with the taco meat and top with diced tomatoes, jalapeño, avocado, cilantro, and scallions.
- Squeeze lime juice over the top and add optional cheese and sour cream if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
375
Total fat
11g
Total carbohydrates
40g
Total protein
25g
Sodium
270mg
Cholesterol
0mg
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