Taco Stuffed Sweet Potatoes

DETAILS:

  • 10 minutes prep-time
  • 30 minutes cook-time
  • Makes 4-6 servings

DIETS & ALLERGENS

Gluten Free, Nut Free, Paleo Friendly, Soy Free

Ingredients

For the sweet potatoes:

4 medium sweet potatoes

washed

For the taco meat:

0.30 teaspoon ground cumin
1 teaspoon avocado or olive oil
1 pinch salt and pepper

to taste

1 lb ground meat

(chicken, turkey or beef all work)

2 tablespoons avocado or olive oil
2 large cloves of garlic

minced

1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon chili powder
1 cup salsa

(medium, mild or spicy)

.65 cup black beans
0.50 cup shredded zucchini

(about 1 small zucchini)

0.50 cup shredded cheddar cheese

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

STEP

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