Taco-Stuffed Sweet Potatoes
Taco-Stuffed Sweet Potatoes is a gluten free recipe with 4 servings. For $3.02 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 824 calories, 27g of protein, and 55g of fat. 427 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Love and Olive Oil. Many people really liked this main course. Head to the store and pick up ground coriander, olive oil, garlic cloves, and a few other things to make it today. With a spoonacular score of 93%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Taco Stuffed Sweet Potatoes, Taco Stuffed Sweet Potatoes, and Taco Stuffed Sweet Potatoes.
Servings: 4
Ingredients:
avocado
2 teaspoons brown sugar
1/2 cup chicken broth
1 teaspoon cider vinegar
3 garlic cloves, minced
sliced green onion, for garnish
1 pound ground beef
1/4 teaspoon ground cayenne
1 1/2 teaspoons ground chipotle (or to taste)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
olive oil
1 small onion, chopped (1/2 cup chopped)
1 teaspoon dried or 1/2 teaspoon ground oregano
1 teaspoon salt
salt and pepper
shredded Mexican blend cheese
sour cream
4 medium sweet potatoes
1 tablespoon tomato paste
Equipment:
baking sheet
frying pan
aluminum foil
oven
Cooking instruction summary:
Preheat oven to 400 degrees F. Poke sweet potatoes all over with a fork. Rub with olive oil and sprinkle with salt and pepper. Arrange on a foil lined baking sheet and bake for 40 to 50 minutes or until fork tender. Meanwhile, heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion and cook until softened and translucent, 3 to 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add beef and cook, breaking up any large pieces with the back of a spoon, for about 5 minutes or until just cooked through. Add chicken broth, tomato paste, sugar, salt, and spices and cook until liquid is thickened and saucy and meat is completely coated. Depending on how fatty your beef is, you may want to add more/less chicken broth to acheive a nice saucy consistency. Stir in vinegar. To serve, cut a slit down the center of sweet potatoes and gently pull open. Fill with taco filling, then top with a sprinkle of grated cheese, avocado, sour cream and green onion.
Step by step:
1. Preheat oven to 400 degrees F. Poke sweet potatoes all over with a fork. Rub with olive oil and sprinkle with salt and pepper. Arrange on a foil lined baking sheet and bake for 40 to 50 minutes or until fork tender. Meanwhile, heat 1 tablespoon olive oil in a large skillet set over medium heat.
2. Add onion and cook until softened and translucent, 3 to 5 minutes.
3. Add garlic and saute until fragrant, about 30 seconds.
4. Add beef and cook, breaking up any large pieces with the back of a spoon, for about 5 minutes or until just cooked through.
5. Add chicken broth, tomato paste, sugar, salt, and spices and cook until liquid is thickened and saucy and meat is completely coated. Depending on how fatty your beef is, you may want to add more/less chicken broth to acheive a nice saucy consistency. Stir in vinegar. To serve, cut a slit down the center of sweet potatoes and gently pull open. Fill with taco filling, then top with a sprinkle of grated cheese, avocado, sour cream and green onion.
Nutrition Information:
covered percent of daily need
