Taco-Stuffed Sweet Potatoes
Mexican

Taco-Stuffed Sweet Potatoes

Taco-Stuffed Sweet Potatoes are a healthful take on a traditional taco. You make your own seasoning mix; less salt - more flavor.

By Chef Laura Bonicelli

black beanschili powdercuminpeppers

Prep Time

20 min

Cook Time

1 hr 20 min

Total Time

1 hr 40 min

Servings

4 servings

Ingredients

  • 1 red bell pepper
  • 2 poundssweet potatoes or garnet yams
  • 1 tablespoonavocado oil
  • 1 poundground turkey
  • 1 tablespoonchili powder
  • 1 tablespoonground cumin
  • 1/2 teaspoongarlic powder
  • 1/2 teaspoononion powder
  • 1/4 teaspoonsmoked paprika
  • 1/4 teaspoonKosher salt
  • 1/4 cupwater
  • 1/4 cuptomato paste
  • 1/2 cupblack beans -- cooked or canned
  • 1/3 cupshredded Cheddar cheese
  • 1/2 cupqueso fresco

Instructions

  1. 1

    Preheat oven to 400º F.

  2. 2

    Blacken red pepper by roasting over an open flame on your stove-top or under a broiler. Put in a paper bag to steam. Remove the skin, stem, and seeds. Chop and set aside.

  3. 3

    Prick sweet potatoes all over and bake for 1 hour, or until tender.

  4. 4

    In the meantime, heat oil in a large skillet over medium-high heat. Add turkey, chili powder, cumin, garlic powder, onion powder, paprika, and Kosher salt; cook, breaking up the turkey until turkey is browned, 5 to 6 minutes.

  5. 5

    Whisk water and tomato paste together; add to the pan and stir the mixture well to coat. Stir in black beans and 1/3 cup cheddar.

  6. 6

    Halve the sweet potatoes and mash the flesh in the potato with a fork. Top each half with 1/4 of the turkey mixture. Top with 1/4 of the roasted peppers, a sprinkling of Cheddar cheese and queso fresco.

Nutrition (per serving)

556

Calories

42g

Protein

68g

Carbs

14g

Fat

13g

Fiber

669mg

Sodium