Taco Stuffed Sweet Potatoes
For the Sweet Potatoes
- 4 medium sweet potatoes
For the Ground Beef
- 1 lb of ground beef
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried red pepper flakes
For the Garnishes
- 1/2 c cherry tomatoes, quartered
- 1 medium avocado, peeled & diced
- 1 whole scallion, minced
- Fresh cilantro
PREHEAT oven to 400 degrees Fahrenheit.
RINSE sweet potatoes and pat dry. Wrap in aluminum foil and place on a baking sheet in the oven until very soft, about 40 minutes.
MEANWHILE, heat a skillet over medium-low heat. Add the ground beef and saute, breaking it apart with the back of a wooden spoon or spatula.
ADD all of the spices and continue cooking with the beef until it is completely cooked through, about 12-15 minutes.
REMOVE from the heat and carefully drain the excess grease.
WHEN the sweet potatoes are done baking, remove from the oven and carefully unwrap.
MAKE a slit in the center of each sweet potato and fill with the spiced ground beef mixture, storing any extra ground beef in the fridge for up to 3 days.
GARNISH with cherry tomatoes, avocado, fresh cilantro and minced scallion. Store any leftovers in the fridge for up to 3 days. Enjoy!