Description
Taco Stuffed Sweet Potatoes are a delightful fusion of savory and sweet flavors, featuring tender microwave-cooked sweet potatoes filled with a spicy ground beef mixture. Topped with melted mozzarella, fresh diced tomatoes, creamy mashed avocado, and a dollop of sour cream, this meal is a perfect quick and satisfying dinner option for four.
Ingredients
Scale
Beef Mixture
- 1 lb lean ground beef
- 1 white onion, chopped
- 4 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1 cup chunky salsa
- 1/2 cup water
Sweet Potatoes and Toppings
- 4 medium sweet potatoes
- Shredded mozzarella cheese (amount to taste, approximately 1 cup)
- Diced tomatoes (about 1/2 cup)
- Mashed avocado (about 1 medium avocado)
- Sour cream (about 4 tablespoons, 1 tbsp per serving)
Instructions
- Cook the Sweet Potatoes: Poke holes all over each sweet potato using a fork to allow steam to escape. Place them in a microwave-safe dish with a small amount of water to keep them moist and microwave on high for 10 minutes. If they are not fully tender after this time, microwave for an additional 5 minutes until soft.
- Prepare the Beef Mixture: Heat a skillet over medium-high heat. Add the lean ground beef, chopped onion, and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and onions are soft. Drain any excess grease from the skillet.
- Season the Beef: Add chili powder, ground cumin, sea salt, black pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and dried oregano to the beef mixture. Stir to incorporate all spices evenly.
- Simmer with Salsa and Water: Stir in the chunky salsa and water. Reduce the heat to low and let the mixture simmer gently for about 5 minutes to blend the flavors, stirring occasionally to prevent sticking.
- Prepare the Sweet Potatoes for Stuffing: Once the sweet potatoes have cooled slightly, cut each one lengthwise carefully without cutting all the way through. Use a fork to gently fluff and loosen the insides to create space for the filling.
- Assemble the Taco Stuffed Sweet Potatoes: Spoon the prepared beef mixture generously into each opened sweet potato. Top each with shredded mozzarella cheese, diced tomatoes, a scoop of mashed avocado, and finish with a dollop of sour cream.
Notes
- If you prefer, you can bake the sweet potatoes in the oven at 400°F (200°C) for about 45 minutes instead of microwaving.
- For a spicier kick, increase the crushed red pepper flakes or add hot sauce to the beef mixture.
- This recipe can be made vegetarian by substituting ground beef with cooked lentils or crumbled tofu seasoned similarly.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.
