Prep Time::5 mins
Cook Time::35 mins
Total Time::40 mins
Servings::4
Ingredients
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2 sweet potatoes, about 10 ounces each
2 tablespoons olive oil
3 tablespoons taco seasoning, divided
1 pound ground beef
2 tablespoons water
taco toppings, such as shredded lettuce, chopped cilantro, red onion slices, avocado slices, shredded cheese, lime slices, and salsa or pico de gallo
Directions
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with foil.
Slice each sweet potato in half lengthwise, and rub cut surfaces and skins with olive oil. Evenly sprinkle about 1 tablespoon taco seasoning all over sweet potatoes and place on the prepared pan, cut side down.
Roast in the preheated oven for 15 minutes, then turn and continue roasting until potatoes are fork-tender, about 15 minutes more.
Meanwhile, heat a large skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, breaking up clumps with a spatula, 5 to 8 minutes; drain excess fat.
Sprinkle meat with remaining 2 tablespoons taco seasoning mix and stir in water. Simmer until liquid is evaporated, about 5 minutes.
Place roasted sweet potatoes on a cutting board and scoop out most of the sweet potato flesh, leaving about 1/4-inch flesh inside the skins. Cut the sweet potato flesh into bite-sized pieces and stir into the ground beef mixture.
Fill each sweet potato shell with beef and sweet potato mixture, gently pressing to fill. Place filled sweet potato skins on a serving plate and top with taco toppings.