Get ready to up your Taco Tuesday game with this recipe! Who knew the flavors of tacos and sweet potatoes could go together so well…is there anything a sweet potato can’t do? Tortillas who?
The fluffy mashed sweet potatoes are the perfect base for some saucy taco meat and all the fixin’s. I love to top this combo with homemade pico de gallo and sour cream, but any of your favorite taco fillings would be perfect!
Baking is my preferred cooking method for the sweet potatoes because I think it gives them a better flavor & texture. Once they are cooked through, scoop them out of the skins and into a medium bowl, add a tablespoon of ghee (butter works too) and lightly mash with a fork. Don’t go crazy with the mashing, the less you work them the fluffier they will be.
Taco Stuffed Sweet Potatoes
Ingredients
- 1 Lb Lean Ground Beef
- 1 Tbsp Olive Oil
- ½ Yellow Onion
- 1 Large Clove Garlic
- 1 Tbsp Tomato Paste
- 1 Tsp Cumin
- 1 Tsp Chili Powder
- ½ Tsp Paprika
- ½ cup Beef Broth
- 1 Tbsp Arrowroot Powder + ¼ Cup of water (could substitute cornstarch for arrowroot)
- 1 Tbsp Ghee or butter
Instructions
- Preheat oven to 400 degrees.
- Rinse and thoroughly scrub the skin of sweet potatoes. Pat dry and pierce skin a few times with a fork. Drizzle potatoes with a small amount of olive oil and rub to evenly coat. Place on baking sheet and sprinkle sweet potatoes with a pinch of salt. Place in preheated oven to cook for 45 mins to 1 hour depending on size of potatoes. Potatoes are done cooking when a knife can easily pierce the flesh of the potato. Remove from oven and let cool while making the beef mixture.
- In a medium skillet, sauté onion in 1 tbsp of olive oil until just softened, about 3 minutes. Add in garlic and cook about a minute until fragrant.
- Add ground beef to skillet, breaking up the meat and cooking until browned, about 10 minutes.
- Add tomato paste to skillet and stir until combined with the beef. Let cook another minute or so before adding the rest of the spices. Stir until spices are well combined. Deglaze pan with beef broth.
- Add arrowroot powder to water in a small cup or bowl and stir to create a slurry. Reduce heat to low and add arrowroot slurry to beef mixture, stirring continuously until thickened. If the mixture gets too thick, you can thin it out with an additional tablespoon of beef broth at a time until it reaches your desired consistency.
- Once sweet potatoes are cool enough to touch, slice them in half and scoop them out of the skins and into a medium bowl. Add ghee or butter and a pinch of salt and pepper to taste, and mash with a fork until fluffy. Divide into bowls, spoon the beef mixture on top, and garnish as desired.
Nutrition Facts
Taco Stuffed Sweet Potatoes
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 339 | |
| % Daily Value* | ||
| Total Fat 14g | 21.5% | |
| Saturated Fat 5g | 25% | |
| Trans Fat | ||
| Cholesterol 110mg | 36.7% | |
| Sodium 197mg | 8.2% | |
| Total Carbohydrate 14g | 4.7% | |
| Dietary Fiber 2g | 8% | |
| Sugars 7g | ||
| Protein 36 | ||
| Vitamin A | Vitamin C | |
| Calcium 17mg | Iron 22mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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