A delicious, satisfying, and nutritious meal that combines sweet potatoes with a flavorful taco filling, making it a healthy option for the whole family.
Ingredients
Scale:
4 medium sweet potatoes, approximately 6-8 ounces each
1 tablespoon olive oil, preferably extra virgin
Salt and pepper, to taste
1 pound ground turkey (or substitute with black beans for vegetarian option)
1 tablespoon taco seasoning
1 can (15 oz) black beans, drained and rinsed (optional)
1 cup corn kernels (fresh, frozen, or canned)
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (fresh or canned)
1 tablespoon fresh lime juice
1 avocado, diced
1 cup shredded cheese (cheddar or Monterey Jack)
Fresh cilantro, chopped
1 cup Greek yogurt or sour cream
Jalapeños, sliced
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and pat them dry. Prick each potato several times with a fork and rub with olive oil and sprinkle with salt and pepper.
Place the sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 45-60 minutes or until fork-tender.
While the sweet potatoes are baking, heat a skillet over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and cook for an additional minute.
Increase the heat slightly and add the ground turkey to the skillet. Cook until browned and fully cooked, about 7-10 minutes.
Stir in the taco seasoning, diced tomatoes, corn, and black beans (if using). Mix well and cook for another 5 minutes. Squeeze in the fresh lime juice.
Once the sweet potatoes are done, let them cool slightly, cut them in half lengthwise, and fluff the insides. Spoon the taco mixture generously into each sweet potato half.
Top the st￭ sweet potatoes with diced avocado, shredded cheese, Greek yogurt, jalapeños, and fresh cilantro.
