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Taco Stuffed Sweet Potato + Video

,

Taco Stuffed Sweet Potato + Video

 

 

Care for a visual? Watch this recipe come to life in the video below!


US
Metric


Servings: large stuffed sweet potatoes
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings
4 large stuffed sweet potatoes

Servings
4 large stuffed sweet potatoes

Instructions
  1. Preheat oven to 350. Rub the potatoes with oil, salt and pepper and place them on a baking sheet. Bake the potatoes for about 45 minutes until tender. 

  2. In a large frying pan, cook the beef and onion on high heat for about 10 minutes until the beef is cooked and the meat and onions are starting to brown. 

  3. Add the paprika, cumin, chili powder, garlic powder, and oregano and cook for 1 minute stirring. Add in the vinegar, water, and honey and stir to combine. Bring to a simmer and turn to low. Cook for 15 minutes. 

  4. Cut the potatoes and use a fork to break up the insides of the potatoes a little. This will allow the juices from the meat to seep into the potato. 

  5. Top the potatoes with the meat, then add the pico de gallo, avocado, cilantro, and coconut cream. 


US
Metric


Servings: large stuffed sweet potatoes
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings
4 large stuffed sweet potatoes

Servings
4 large stuffed sweet potatoes

Instructions
  1. Preheat oven to 350. Rub the potatoes with oil, salt and pepper and place them on a baking sheet. Bake the potatoes for about 45 minutes until tender. 

  2. In a large frying pan, cook the beef and onion on high heat for about 10 minutes until the beef is cooked and the meat and onions are starting to brown. 

  3. Add the paprika, cumin, chili powder, garlic powder, and oregano and cook for 1 minute stirring. Add in the vinegar, water, and honey and stir to combine. Bring to a simmer and turn to low. Cook for 15 minutes. 

  4. Cut the potatoes and use a fork to break up the insides of the potatoes a little. This will allow the juices from the meat to seep into the potato. 

  5. Top the potatoes with the meat, then add the pico de gallo, avocado, cilantro, and coconut cream. 

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