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.
Nutrition per serving may change if servings are adjusted.
2 sweet potatoes, about 1 pound each
1 tablespoon avocado oil
1 pound lean ground beef
1 tablespoon chili powder
1 tablespoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground chipotle
¼ teaspoon salt
¼ cup water
2 tablespoons tomato paste
1 cup shredded Mexican cheese blend, divided
1 cup shredded romaine lettuce
4 tablespoons pico de gallo
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 ½ cup cheese.
Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with ½ cup of the beef mixture, 2 tablespoons cheese, ¼ cup lettuce and 1 tablespoon pico de gallo.
510 calories;23 g fat(9 g sat); 6 g fiber; 35 g carbohydrates; 41 g protein; 30 mcg folate; 113 mg cholesterol; 12 g sugars; 0 g added sugars; 28,553 IU vitamin A; 30 mg vitamin C; 275 mg calcium; 5 mg iron; 588 mg sodium; 1,218 mg potassium
Vitamin A (571% daily value), Vitamin C (50% dv), Calcium (28% dv), Iron (28% dv)