Taco Stuffed Sweet Potatoes
A delicious and nutritious meal combining sweet baked potatoes with savory taco filling, perfect for Whole30 diets and healthy eating.
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes Make sure to wash and pierce before baking.
For the Filling
- 1 pound ground meat (beef, turkey, or chicken) You can use any ground meat of your choice.
- 1 packet taco seasoning Opt for a homemade version without additives if preferred.
- 1 cup diced tomatoes Canned or fresh tomatoes can be used.
- 1 can black beans Rinsed and drained, optional for added protein.
- 1 cup corn Can be fresh, frozen, or canned.
- to taste Salt and pepper For seasoning.
For Topping
- Avocado, diced For topping.
- Fresh cilantro, chopped For garnish.
- Lime wedges For serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and pierce each sweet potato with a fork.
- Bake the sweet potatoes directly on the oven rack for about 45-60 minutes, or until they are soft.
Cooking the Filling
- While the sweet potatoes are baking, heat a skillet over medium heat.
- Add the ground meat and cook until browned, breaking it up with a spoon.
- Stir in the taco seasoning, diced tomatoes, black beans (if using), and corn. Cook for another 5-7 minutes until everything is heated through.
Assembly
- Once the sweet potatoes are done, carefully cut them in half lengthwise.
- Fluff the inside with a fork and season lightly with salt and pepper.
- Stuff each sweet potato with the taco meat mixture.
- Top with diced avocado and fresh cilantro. Serve with lime wedges on the side.
Notes
For quicker cooking, you can microwave the sweet potatoes instead of baking them. Try using different meats for variety, such as chorizo or a vegetarian option. You can add toppings like sliced radishes or dairy-free sour cream as well.