Loaded Taco Sweet Potatoes
An easy, family-friendly dinner with oven-roasted sweet potatoes loaded with seasoned taco meat and all your favorite toppings!
Ingredients
- 4 - 6 whole4 - 6 whole4 - 6 whole Sweet Potato
- 1 tsp1 tsp1 tsp Avocado Oil

- 1 pinch1 pinch1 pinch Sea Salt

- 1 lb1 lb1 lb Ground Beef, 80/20 - Bachman Family Farms

- 1.5 tsp1.5 tsp1.5 tsp Chili Powder

- 1 tsp1 tsp1 tsp Cumin, Ground

- 1 tsp1 tsp1 tsp Garlic Powder

- 1 tsp1 tsp1 tsp Onion Powder

- 1 tsp1 tsp1 tsp Paprika

- 0.5 tsp0.5 tsp0.5 tsp Mexican Oregano, Dried
- 0.75 tsp0.75 tsp0.75 tsp Sea Salt

- 0.25 tsp0.25 tsp0.25 tsp Black Pepper

- 0.25 cup0.25 cup0.25 cup Water

Taco meat
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425°F. Line a baking sheet with parchment paper
- Cut the sweet potatoes in half lengthwise. Drizzle the cut sides with a little oil and sprinkle with sea salt.
- Place the sweet potatoes cut-side down on the prepared baking sheet. Bake for 35–40 minutes, or until completely tender when pierced with a fork. Long, thinner sweet potatoes may cook faster, so start checking them around 30–35 minutes.
- While the sweet potatoes bake, brown 1 lb ground beef in a skillet, breaking it apart as it cooks.
- Add the chili powder, cumin, garlic powder, onion powder, paprika, oregano, sea salt and black pepper. Stir to coat the meat.
- Pour in ¼ cup water and simmer for 3–5 minutes, until most of the liquid has cooked down and the seasoning coats the meat.
- Flip the baked sweet potatoes over and gently fluff the centers with a fork.
- Load each sweet potato with taco meat, freshly shredded cheese, cannellini beans, lettuce, tomatoes, taco sauce, sour cream and any other toppings you love.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 481 |
| Fat: | 23 g |
| Carbohydrates: | 42 g |
| Protein: | 23 g |
| Cholesterol: | 80 g |
| Sodium: | 724 mg |
| Fiber: | 7 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |




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