Taco-Stuffed Sweet Potatoes Recipe

5 from 1 vote

A different Paleo-friendly twist on tacos, this time served inside a "shell" of sweet potato.

Course Appetizer

Cuisine Mexican

Keyword sweet potato, taco stuffed

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 528kcal

Cost 15

Preheat your oven to 375 F.
Scrub and pat potatoes dry. Pierce potatoes all over with a fork and bake in the oven, directly on the rack, until soft (about 40 to 45 min., depending on the size of your potatoes).
4 sweet or russet potatoes
In a bowl, combine all the ingredients for the taco seasoning.
1 tbsp. chili powder, 1 tsp. ground cumin, ½ tsp. paprika, ½ tsp. dried oregano, ½ tsp. garlic powder, Sea salt and freshly ground black pepper
Melt some cooking fat in a skillet over medium-high heat.
Add the onions and cook until soft and fragrant, about 3 to 4 minutes.
½ onion
Add the ground beef to the skillet and cook until browned.
1 lb. ground beef
Sprinkle the taco seasoning onto the beef, and stir to combine. You may want to add 1 or 2 tbsp. of water if the meat is too dry or the seasoning is not mixing well.
Cook the ground beef for another minute or two and set aside.
Using a sharp knife, make a lengthwise slit in each potato and push the ends of each potato toward each other to open.
Fill the potatoes with ground beef and top with all the remaining vegetables.
1 tomato, 1 bell pepper diced, 1 cup fresh lettuce, ½ cup chopped green onions
Serve with fresh homemade salsa.
Fresh salsa