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A baked sweet potato on a plate is filled with avocado slices, pico de gallo, and fresh cilantro. Surrounding it are lime wedges, an avocado, and bowls of pico de gallo, with another stuffed sweet potato in the background.
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5 from 1 vote

Tex Mex Stuffed Sweet Potatoes

Bold Tex-Mex spiced ground beef and melty cheddar fill tender baked sweet potatoes, topped with fresh avocado, salsa, lime and cilantro for a satisfying, flavor-packed dinner.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Mexican
Keyword: sweet potatoes
Servings: 4 people

Ingredients

  • 4 Sweet Potatoes
  • 1 lb Ground Beef
  • 1/2 cup Chicken Stock
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Cumin
  • 1/2 tsp Dried Paprika
  • 1 1/2 tsp Chili Powder
  • 1/3 cup Pico de Gallo or Salsa
  • 1/2 cup Cheddar Cheese
  • 1/2 cup Red Onion diced
  • 1/4 cup Cilantro diced
  • 1 tsp Kosher Salt a few grinds of fresh cracked pepper
  • 1 tbsp Olive Oil

Optional Ingredients

  • Cilantro
  • Scallions
  • Hot Sauce
  • Avocado
  • Lime
  • Sour Cream

Instructions

  • Preheat oven to 400 degrees F.
  • Using a knife or a fork, carefully poke holes all over the sweet potatoes. Place the sweet potatoes onto a baking sheet and transfer to the oven. Bake for 45-55 minutes until fork tender.
  • Meanwhile, heat the olive oil in a large skillet over medium high heat and add the onion.  Saute for 5 minutes, then add beef and cook, breaking up large pieces, until just cooked through.  Add the salt, spices, tomato paste, and stock and cook for 5-7 minutes until thickened.
  • Remove the sweet potatoes from the oven and slice them open. Scoop about ⅓ cup of the inside and reserve for another use to make room for the stuffing.
  • Season the interior with salt and pepper and set aside.
  • In the pan with the beef, add ¼ cup of cheese and cilantro and toss to combine.
  • Using a spoon, stuff each sweet potato with equal parts of the mixture, don’t be afraid to be really generous.  Add remaining ¼ cup of cheese to the top.
  • Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes until warmed through and cheese is melted.
  • Remove the sweet potatoes from the oven, and top with or serve with garnishes.  Enjoy!

Nutrition

Calories: 608kcal | Carbohydrates: 53g | Protein: 28g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1096mg | Potassium: 1221mg | Fiber: 8g | Sugar: 13g | Vitamin A: 32783IU | Vitamin C: 9mg | Calcium: 212mg | Iron: 5mg
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