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
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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400º F.
- 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
Prick sweet potatoes all over and bake for , or until tender.
- 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 .
- 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
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.