Taco Stuffed Sweet Potatoes

Well I finally submitted Stella’s photos for baby modeling after multiple people have harped on me to do. I reached out to two agencies.  Who knows if anything will happen, but it is worth a shot to see if “she has what it takes” to be the next gerber baby! haha. I feel kind of silly doing this because doesn’t every parent think their baby is the cutest? Also I feel like I am exploiting her in some way?  Ah I don’t know, but I gave into the peer pressure to just do it. If anything, she will make some money we can contribute to her college fund.  Stay tuned…

In the meantime, you should really plan on making these Taco Stuffed Sweet Potatoes STAT.  It feels like you’re eating something bad for yourself, BUT you aren’t!  I had this recipe on the blog a while ago, but it was deleted when wineabs was hacked.  I have tweaked it a bit to make it even more delicious.  I used the white sweet potato for this one, the japanese yams because I prefer the taste.  However I have made it with regular sweet potatoes too and it still tastes great.  I added sour cream to mine and it was delightful! This one is a crowd pleaser and I am sure kids would love it too.

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Taco Stuffed Sweet Potatoes
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs 5 mins
 

A little spin on the classic Tacos! These are one of those dishes where you feel like you're "cheating", but you're not!  Super easy to make and a crowd pleaser. Dig in! 

Course: Main Course
Servings: 3 people
Ingredients
  • 3 sweet potatoes
  • olive oil
  • salt and pepper
  • 1 lb ground turkey or beef
  • 1 small onion or half a larger onion
  • 4.5 oz chopped green chiles
  • 1 tbsp tomato paste
  • 1/2 cup chicken broth
Taco Seasoning
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried cilantro or 1 tbsp of fresh cilantro
Add-Ons
  • shredded cheddar or mexican blend cheese
  • sour cream
  • avocado
Instructions
  1. Pre heat oven to 400 degrees.  Using a fork, poke holes in the potatoes. Rub with olive and season with salt and pepper.  Place on a foil lined baking sheet and bake for 45 minutes to an hour, until fork tender. 

  2. Meanwhile, heat a skillet over medium heat and add a tbsp of olive oil.  Saute the onion for 3-5 minutes, until translucent. Add ground meat and cook, breaking into smaller pieces using the back of a wooden spoon. Once cooked through, add the green chiles, tomato paste. chicken broth, and spices. Let cook until the mixture is thickened and well combined.  

  3. To assemble, cut a slit down the potatoes and gently pull apart. I scooped a little bit of the potato out to make more room for the taco meat.  

    Fill with the taco stuffing. Sprinkle with cheese, avocado and sour cream! 

    Mangia <3 

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