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Taco-Stuffed Sweet Potatoes

By Jason Fung, MD

Taco-Stuffed Sweet Potatoes

This kid-approved dinner recipe is almost as easy as making tacos in a traditional tortilla shell. Actually, it might be easier because you don’t have to deal with with shells that crack apart and spill your fillings all over the table, or trying to awkwardly hold the taco filling in with one hand while you...
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinners + Mains
Cuisine American
Servings 4
Calories 382 kcal

Ingredients
  

  • 1 lb ground beef
  • 4 sweet potatoes
  • 1/2 onion diced
  • 1 tomato diced
  • 1 bell pepper diced
  • 1 cup lettuce fresh, shredded
  • salsa fresh

Taco Seasoning

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • salt
  • pepper

Instructions
 

  • Preheat your oven to 375 F.
  • Scrub and pat potatoes dry. Pierce potatoes all over with a fork and bake in the oven, directly on rack, until soft (about 40 to 45 min. depending on the size of your potatoes).
  • In a bowl, combine all the ingredients for the taco seasoning.
  • Melt some cooking fat in a skillet over medium-high heat.
  • Add the onions and cook until soft and fragrant, about 3 to 4 minutes.
  • Add the ground beef to the skillet and cook until browned.
  • Sprinkle the taco seasoning onto the beef, and stir to combine. You may want to add 1 or 2 tbsp. of water if the meat is too dry or the seasoning is not mixing well.
  • Cook the ground beef another minute or two and set aside.
  • Using a sharp knife, make a lengthwise slit in each potato and push ends of each potato toward each other to open.
  • Fill the potatoes with the ground beef and top with all the remaining vegetables.
  • Serve with fresh homemade salsa.

Nutrition

Nutrition Facts
Taco-Stuffed Sweet Potatoes
Amount per Serving
Calories
382
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
70
mg
23
%
Sodium
 
238
mg
10
%
Potassium
 
1383
mg
40
%
Carbohydrates
 
52
g
17
%
Fiber
 
9
g
38
%
Sugar
 
13
g
14
%
Protein
 
29
g
58
%
Vitamin A
 
34057
IU
681
%
Vitamin C
 
49
mg
59
%
Calcium
 
99
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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