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To kick off the preparation of your Taco-Stuffed Sweet Potatoes, start by enhancing the flavor profile with sautéed onions and garlic. This initial step is crucial as it lays the foundation for a savory filling that will elevate your dish.

Taco-Stuffed Sweet Potatoes with Avocado

Discover the perfect blend of health and flavor with Taco-Stuffed Sweet Potatoes! This versatile dish beautifully combines sweet potatoes with customizable taco fillings, making it ideal for every dietary preference. Packed with nutrition from sweet potatoes and enriched with proteins, black beans, and a medley of spices, it’s a satisfying meal for busy nights or special gatherings. Perfectly topped with fresh avocado salsa, this recipe is a delight for any palate!
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Ingredients
  

4 medium sweet potatoes

1 lb ground turkey, ground beef, or a plant-based meat substitute

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

1 cup corn kernels (can be frozen or fresh)

1 medium onion, diced

2 cloves garlic, minced

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper, to taste

1 avocado, diced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 cup shredded cheese (cheddar or a dairy-free alternative)

Optional: Sour cream or Greek yogurt for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Bake the Sweet Potatoes: Thoroughly wash the sweet potatoes and poke several holes in each with a fork. Arrange them on a baking sheet and bake for 45-50 minutes, or until they are tender when pierced with a fork.

      Prepare the Filling: While the sweet potatoes are baking, heat a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent. Next, add the minced garlic and sauté for an additional minute until fragrant.

        Cook the Meat: Add your choice of ground turkey or beef to the skillet. Use a spatula or wooden spoon to break it apart while cooking. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook until the meat is browned and cooked through, approximately 7-10 minutes.

          Add Beans and Corn: Stir in the rinsed black beans and corn, and cook for an additional 3-4 minutes until everything is heated through. Taste the filling and adjust seasoning if necessary.

            Prepare the Avocado Salsa: In a medium bowl, combine the diced avocado, halved cherry tomatoes, chopped cilantro, lime juice, and a pinch of salt. Mix gently to combine, then set aside.

              Assemble the Dish: Once the sweet potatoes are out of the oven, allow them to cool slightly. Carefully slice each sweet potato down the middle, gently opening it up to create space for the filling. Use a fork to fluff the insides for added texture.

                Stuff the Potatoes: Generously spoon the taco filling into each sweet potato. Sprinkle shredded cheese on top, followed by a generous scoop of the avocado salsa.

                  Serve: For an extra touch of creaminess, add a dollop of sour cream or Greek yogurt on each serving. Enjoy your hearty and delicious taco-stuffed sweet potatoes!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings

                      - Presentation Tips: Serve on a wooden board or colorful platter for a rustic look, and garnish with additional cilantro for a pop of color.