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Taco-inspired stuffed sweet potatoes with seasoned ground beef and toppings like avocado, cheese, sour cream and cilantro.
10 min
Prep Time
1 hour
Cook Time
1 hr 8 min
Total Time
4
Serves
4
Servings
Make ahead and store in an airtight container in the refrigerator for up to 4 days. Can be frozen up to 2 months.
Preheat oven to 400 ºF. Line a rimmed baking sheet with parchment paper. Scrub sweet potatoes, pat dry, prick all over with a fork, rub with olive oil and sprinkle with a pinch of salt and pepper. Place on the prepared baking sheet and bake until fork tender, about 35-40 minutes (longer for larger potatoes). Remove from the oven and let cool until easy to handle. Leave oven on.
Heat a large skillet over medium. Add ground beef and break up with a spatula, cooking about 3 minutes. Add diced onion, bell pepper and garlic and continue cooking about 4 minutes. Drain excess grease (paper towels can be used to absorb grease). Add chili powder, paprika, salt, oregano and cumin; mix and cook another 3-4 minutes. Stir in green chilies, taco sauce and sour cream if using. Remove from heat and set aside.
When sweet potatoes are cool enough to handle, make a slit in the top and lightly fluff the insides with a fork to make space. Place potatoes back on the baking sheet and overstuff with the beef mixture. Sprinkle shredded cheese over the top and return to the oven until cheese melts and filling is heated through, about 5 minutes. Remove from oven and top with optional sour cream, avocado or guacamole, cilantro, salsa or other toppings as desired. Serve warm.