Sweet Potatoes With Taco Filling Recipes

TACO-STUFFED SWEET POTATOES

Steps:

• Prick sweet potatoes all over with a fork. Microwave on High until soft, 10 to 12 minutes.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, chili powder, cumin, garlic powder, onion powder, chipotle and salt; cook, breaking the beef up into small pieces with a wooden spoon, until browned and no longer pink, 4 to 6 minutes. Whisk water and tomato paste in a measuring cup; add to the pan and stir to coat the mixture. Stir in 1/2 cup cheese.
• Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with 1/2 cup of the beef mixture, 2 tablespoons cheese, 1/4 cup lettuce and 1 tablespoon pico de gallo.

SWEET POTATOES WITH TACO FILLING

Steps:

• Preheat oven to 400 degrees. Scrub sweet potatoes; prick several times with a fork. Place on a baking sheet. Bake until tender when pierced with the tip of a paring knife, 45 to 60 minutes.
• Meanwhile, heat Taco Filling in a saucepan over low heat (or in the microwave). Split open sweet potatoes with a fork; top with filling.
• Garnish as desired with sour cream, sliced pickled jalapeno chiles, shredded cheddar cheese, and chopped fresh cilantro.

CHEESY TACO SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are tender, about 50 minutes.
• Heat a skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper until beef is no longer pink, 5 to 7 minutes. Stir in salsa and taco seasoning.
• Halve potatoes lengthwise and spoon flesh into a bowl. Stir in cream cheese, milk, salt, and pepper; mash to combine, then spoon into the potato skins. Top with beef mixture and Cheddar cheese.