Remember those Taco Bell commercials with the slogan, “Think outside the bun”? Well, I kinda ran with it and am proud to present to you Taco-Stuffed Sweet Potatoes! It’s a tender, baked sweet potato that’s stuffed with spicy, juicy, mouth-watering taco meat and topped with a miniature mountain of guacamole. No bun (or tortilla) required on this Cinco de Mayo.
You’re going to want to make them. You’re going to want to eat them. You’re NOT going to want to share so make more than you think you need. I made three for Catalina and I – we fought over the last one like rabid animals until we came to a more civilized compromise and shared. When she wasn’t looking, I stole a few extra bites. Sorry, not sorry.
The Game Plan:
The whole process should not take longer than one hour to prepare. which is exactly how long the sweet potatoes will need to bake in the oven. After preheating the oven and popping in the potatoes, you’ll get to work on the taco meat. Towards the end, you’ll let the meat do its thing and work on the guacamole. Around the one-hour mark everything should be ready for assembly.
You can do this! Now get to work!
Let me know how it goes in the comments below.
Paleo Taco-Stuffed Sweet Potatoes with Coconut-Cumin Crema
3 medium Sweet Potatoes
1lb Lean Ground Beef
1 cup onions – diced
3 cloves garlic – minced
1 large tomato – grated, skin removed
2 tsp. Cumin powder
2 tsp. Coriander powder
2 tsp. Onion Powder
2 tsp. Spicy Paprika
2 tsp. Smoked Paprika
1.5 tsp. Kosher salt
1 tsp cracked black pepper
2 tbsp. Avocado Oil
1 cup water
1 radish – thinly sliced for garnish
For the Coconut-Cumin Crema:
1/4 cup coconut cream
1/2 lime – juiced
1/2 tsp cumin powder
For the Guacamole:
2 ripe avocados
1/8 cup red onion – finely chopped
1/2 tomato seeded and diced (or sub cherry tomatoes)
1/4 cup fresh cilantro leaves finely chopped
1 lime – juiced
- Preheat oven to 400F. Individually wrap each of the sweet potatoes in tin foil. Place them on a baking sheet. When the oven is preheated, place them on the bottom rack and bake for 60 minutes or until you can easily pierce through to the centre with a fork.
- Heat 2 tbsp avocado oil in a large skillet over high heat. Add the ground beef and brown until no longer pink. Drop the heat to medium, add the diced onion and minced garlic and sauté until onions are soft and translucent.
- Sprinkle in the cumin, coriander, onion powder, spicy paprika, smoked paprika, salt and pepper and stir to coat all of the meat. Toast the spices for 45-60 seconds – stir constantly to avoid burning.
- Add the shredded tomato and water. Lower the heat to low, cover with a lid and cook for 20-25 minutes, stirring occasionally to avoid burning.
- While the meat slowly cooks, combine the coconut cream, lime juice and cumin powder in a small bowl. Stir with a spoon or whisk until thoroughly combined then set aside.
- In a medium-sized bowl, prepare the Guacamole by tossing together avocado, tomatoes, onion, lime juice, cilantro, lime, salt and cracked pepper. Set aside.
- When the sweet potatoes are cooked, remove them from the oven. Discard the foil and transfer each potato to a large serving platter. Using a sharp knife, make an incision in the top of each potato. Using a spoon, create a cavity by scooping-out some of the flesh. Spoon in some of the taco meat and top with guacamole. Serve alongside Coconut-Cumin Crema for drizzling.