Taco Stuffed Sweet Potatoes
DETAILS:
- 10 minutes prep-time
- 30 minutes cook-time
- Makes 4-6 servings
DIETS & ALLERGENS
Ingredients
For the taco meat:
Instructions
STEP
1
Preheat oven to 425 degrees F and line a baking sheet with parchment paper
STEP
2
Pierce holes in sweet potatoes and add to baking sheet
STEP
3
Bake until tender – about 45 minutes
STEP
4
Meanwhile, in a large pan, add olive oil and garlic and cook over medium heat and cook until fragrant, about 2 minutes
STEP
5
Add the meat and cook until brown then add spices and stir into meat
STEP
6
Add in salsa, beans and grated zucchini and stir all together
STEP
7
Cook for 5 minutes and remove from heat
STEP
8
Line a baking sheet with parchment paper (or reuse from roasting potatoes)
STEP
9
Slice the sweet potatoes lengthwise and scoop out the flesh, making sure to leave the bottom layer with skin intact
STEP
10
Mash the sweet potato with cumin and oil and add back to potatoes
STEP
11
Top with meat mixture on top and shredded cheese
STEP
12
Broil assembled potatoes in oven for 6 to 8 minutes or until cheese is melted and browned
STEP
13
Enjoy while warm with guacamole, salsa and sour cream
*Store leftovers in fridge for 5 days. Reheat in microwave or oven
