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To create delicious taco-stuffed sweet potatoes, it's essential to understand the key ingredients and their nutritional benefits. Each component plays a significant role in both flavor and health, making this dish not only tasty but also beneficial for your well-being.

Taco-Stuffed Sweet Potatoes with Avocado

Taco-stuffed sweet potatoes offer a delicious blend of flavors and nutrients, combining the sweet, tender goodness of baked sweet potatoes with savory taco fillings. This versatile recipe caters to various dietary needs, making it perfect for meat lovers and vegetarians alike. Packed with fiber, vitamins, and protein, these sweet potatoes are not only satisfying but also a healthy choice. Discover how easy it is to create this flavorful dish that everyone will enjoy!
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Ingredients
  

4 medium sweet potatoes

1 pound ground turkey (substitute with ground beef if preferred)

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 can (10 oz) diced tomatoes with green chilies

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 avocado, diced

1 cup corn (choose fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: sour cream, shredded cheese, or salsa

Instructions
 

Preheat the Oven: Start by setting your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.

    Bake the Sweet Potatoes: Rinse and dry the sweet potatoes thoroughly. Using a fork, poke several holes in each potato to allow steam to escape during cooking. Arrange the sweet potatoes on a baking sheet and roast in the preheated oven for approximately 45-55 minutes, or until they are tender and easily pierced with a fork.

      Prepare the Taco Filling: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it is softened and translucent. Incorporate the minced garlic and cook for an additional minute, until fragrant.

        Cook the Meat: Add the ground turkey (or beef) to the skillet, breaking it into smaller pieces with a spatula. Cook until browned and cooked through, around 5-7 minutes.

          Add Beans and Spices: Stir in the rinsed black beans, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Reduce the heat slightly and let the mixture simmer for about 8-10 minutes, allowing the flavors to meld together. If the mixture appears dry, add a splash of water or broth to achieve desired consistency.

            Assemble the Dish: Once the sweet potatoes are fully roasted, remove them from the oven and carefully cut them open lengthwise with a knife. Use a fork to gently fluff the insides of each potato, creating a fluffy base for the filling. Spoon a generous amount of the taco filling into each sweet potato.

              Top and Serve: Finish by adding the diced avocado and corn on top of the filling. Garnish with freshly chopped cilantro for a burst of flavor and serve each potato with lime wedges on the side. For added indulgence, consider drizzling optional toppings like sour cream, shredded cheese, or salsa over the dish.

                Enjoy! Serve your warm taco-stuffed sweet potatoes immediately to savor the delicious blend of flavors.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 5 minutes | 4 servings