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Taco Stuffed Sweet Potatoes

Taco Stuffed Sweet Potatoes: A Healthier Taco Night Delight

Taco Stuffed Sweet Potatoes combine the heartiness of beef tacos with the sweetness of sweet potatoes, making for a deliciously healthy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 potatoes
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Choose medium-sized for even cooking.
  • 1 tablespoon Olive Oil For coating before baking.
For the Taco Filling
  • 1 pound Ground Beef Opt for 90/10 ground beef.
  • 1 medium Onion Adds depth; both white and red varieties work.
  • 2 cloves Garlic Minced for aromatic flavor.
  • 1 can Canned Diced Tomatoes Fire-roasted for smoky flavor.
  • 1 tablespoon Chili Powder Essential for classic taco flavor.
  • 1 teaspoon Cumin Adds warmth to the filling.
  • 1 teaspoon Paprika For sweetness and color.
  • 1 teaspoon Garlic Powder Enhances flavor.
  • 1 teaspoon Onion Powder Enhances savory profile.
  • 1 teaspoon Salt Balances the flavors.
  • 1 teaspoon Black Pepper Adds a mild kick.
For the Toppings
  • 1 cup Guacamole Perfect contrast to the savory filling.
  • 1 cup Shredded Cheese Choose your favorite variety.
  • 1 cup Pico de Gallo Freshness that brightens each bite.
  • 1/2 cup Sour Cream Brings cool creaminess to the dish.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Parchment paper
  • Fork

Method
 

Preparation and Baking
  1. Wash and scrub the sweet potatoes under cool water, poke holes with a fork, rub with olive oil, and season with salt and black pepper.
  2. Preheat oven to 425°F (220°C), place sweet potatoes on a lined baking sheet, and bake for 40-45 minutes until tender.
Making Taco Filling
  1. Heat olive oil in a skillet, sauté chopped onion and minced garlic until translucent.
  2. Add ground beef, break apart, and incorporate chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until browned.
  3. Stir in canned diced tomatoes, simmer for 5-7 minutes until most liquid evaporates.
Assembling
  1. Remove baked sweet potatoes, slice lengthwise, fluff insides with a fork, and fill each with the beef mixture.
  2. Top with guacamole, shredded cheese, pico de gallo, and sour cream; serve immediately.

Nutrition

Serving: 1potatoCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 900mgFiber: 7gSugar: 6gVitamin A: 18000IUVitamin C: 20mgCalcium: 150mgIron: 4mg

Notes

Customize toppings to your preference; extras like hot sauce or black beans work well too.

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