TACO-STUFFED SWEET POTATOES
Take taco night to a new level with sweet potato taco "shells." Tender sweet potatoes pair perfectly with spicy taco meat, creamy cheese and crisp lettuce. Let everyone customize their taco potato with their favorite toppings.
Provided by Carolyn Casner
Categories Healthy Sweet Potato Recipes
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 509.5 calories, Carbohydrate 34.6 g, Cholesterol 113.3 mg, Fat 23 g, Fiber 6.4 g, Protein 41.2 g, SaturatedFat 9.3 g, Sodium 588.4 mg, Sugar 11.6 g
BEEFY STUFFED SWEET POTATO
We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
- Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.
TURKEY TACO STUFFED SWEET POTATO
Provided by Sara Lynn Cauchon
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the baked sweet potatoes in half and fluff their centers with a fork to create slight reservoirs in each. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's browned, about 8 minutes. Add the black beans, corn, salsa and taco seasoning and cook, stirring, until they are heated through, 3 to 4 minutes. Remove the skillet from the heat.
- Spoon the turkey taco mixture into the center of each sweet potato. Top each with avocado, a dollop of sour cream, some green onion and cilantro. Serve immediately or store in the refrigerator, covered, for up to 3 days.
Nutrition Facts : Calories 589, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 96 milligrams, Sodium 952 milligrams, Carbohydrate 58 grams, Fiber 15 grams, Protein 29 grams, Sugar 16 grams
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