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- 4 medium sweet potatoes - 1 lb ground turkey (or ground beef) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn, fresh or frozen - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - Lime wedges for serving

Quick Taco-Stuffed Sweet Potatoes

Discover a delicious and nutritious twist on a classic with Taco Delight Sweet Potatoes. This mouthwatering recipe combines the natural sweetness of baked sweet potatoes with a flavorful taco filling made from lean ground turkey, black beans, and corn. Topped with fresh avocado, cherry tomatoes, and cilantro, this dish is perfect for busy weeknights or family gatherings. Enjoy a wholesome meal that’s easy to prepare and packed with flavor!
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Ingredients
  

2 medium sweet potatoes

1 tablespoon olive oil

1 pound ground turkey or ground beef

1 can (15 oz) black beans, rinsed and drained

1 cup corn (can be frozen or canned)

1 packet taco seasoning (1 oz)

1 cup diced tomatoes (fresh or canned)

1 cup shredded Mexican cheese blend

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Salt and pepper to taste

Optional toppings: sour cream, sliced jalapeños, salsa

Instructions
 

Prepare the Sweet Potatoes: Start by preheating your oven to 400°F (200°C). Thoroughly wash and scrub the sweet potatoes until clean, then pat them dry with a towel. Using a fork, pierce each sweet potato multiple times to allow steam to escape during baking. Arrange the sweet potatoes on a baking sheet and place them in the oven. Bake for 45-50 minutes, or until they are tender and easily pierced through with a fork.

    Cook the Meat: While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the ground turkey or beef to the skillet, breaking it apart with a spatula. Season the meat generously with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, or until the meat is browned and fully cooked through.

      Add Beans and Corn: Stir in the rinsed black beans, corn, taco seasoning, and diced tomatoes into the skillet with the cooked meat. Ensure everything is well combined. Lower the heat and let the mixture simmer for about 5-10 minutes, allowing the flavors to blend. If the mixture appears too thick, add a splash of water to achieve your desired consistency.

        Prepare Toppings: While the meat mixture simmers, take a moment to dice the avocado and finely chop the fresh cilantro. Set them aside for easy assembly once the sweet potatoes are ready.

          Assemble the Tacos: When the sweet potatoes are finished baking, carefully remove them from the oven and allow them to cool for a few minutes. Slice each sweet potato in half lengthwise, creating a pocket in each one. Use a fork to gently fluff the insides, creating a soft base for the savory filling.

            Fill and Top: Spoon a generous amount of the taco mixture into each sweet potato half. Top with a generous sprinkling of shredded Mexican cheese, the diced avocado, and the chopped cilantro. For an added zing, squeeze fresh lime juice over the top of each sweet potato.

              Serve: Place the taco-stuffed sweet potatoes on a serving platter. Serve warm, alongside lime wedges and any optional toppings such as sour cream, sliced jalapeños, or salsa for guests to enjoy.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4