Taco Stuffed Sweet Potatoes (Printable Version)

Tender sweet potatoes loaded with savory taco-seasoned beef and customizable toppings for a simple, satisfying dinner option.

# Ingredients:

→ Meat

01 - 450g ground beef

→ Vegetables

02 - 2 medium sweet potatoes
03 - ½ white onion, finely chopped
04 - 2 garlic cloves, minced
05 - 410g fire roasted diced tomatoes, with liquid

→ Seasonings

06 - 1 tablespoon chili powder
07 - 1 teaspoon cumin
08 - 1 teaspoon paprika
09 - ½ teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - ½ teaspoon salt
12 - ½ teaspoon black pepper
13 - Olive oil for cooking

→ Toppings

14 - Guacamole
15 - Cheddar cheese, grated
16 - Pico de gallo
17 - Sour cream

# Steps:

01 - Preheat your oven to 220°C (425°F) and line a baking pan with parchment paper.
02 - Wash and scrub the sweet potatoes to remove any dirt and pat dry with a paper towel. Using a large fork, poke several holes all over each potato. Place them on the prepared baking pan, rub with olive oil, and season with salt and pepper.
03 - Bake the sweet potatoes for 40-45 minutes until soft and tender in the center.
04 - Heat a splash of olive oil in a large sauté pan over medium-high heat. Add the garlic and onions, cooking until tender and fragrant.
05 - Add the ground beef and all seasonings (chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper) to the pan. Cook until the beef is browned and fully cooked through, approximately 3-4 minutes.
06 - Add the canned tomatoes with their liquid to the beef mixture. Continue cooking until most of the liquid has been absorbed, about 5-7 minutes.
07 - Once the potatoes are done, slice them in half lengthwise and gently fluff the insides with a fork.
08 - Spoon the beef taco filling generously into each potato half.
09 - Top with your choice of guacamole, cheddar cheese, pico de gallo, sour cream, or other favorite taco toppings.

# Notes:

01 - For a quicker version, microwave sweet potatoes for 8-10 minutes before finishing in the oven for 15 minutes to crisp the skin.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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