Taco Stuffed Sweet Potatoes

  • 23 Sep - 29 Sep, 2017
  • Mag The Weekly
  • Cookery


· 2 medium sweet potatoes
· 1tsp olive oil
· 1¼ tsp ground cumin, divided
· ¼ + 1/8 tsp salt
· ¼ + 1/8 tsp ground pepper
· ¾ lb. lean ground meat
· 4 garlic cloves, minced
· 1tsp chilli powder
· ½ tsp dried oregano
· ½ tsp paprika
· 1¼ cup canned crushed tomatoes
· ¼ cup cheese, grated
· 2tbsp parsley, minced


Pierce the sweet potatoes all over with a fork. Cook in the microwave on high until tender when pierced with a fork, about four to five minutes per side. Let the potatoes rest until cool enough to handle then cut them in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl, reserving the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, half teaspoon cumin, quarter teaspoon each of salt and pepper. Divide the mashed sweet potato evenly between the potato skins and place on a baking sheet.

Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray then add the ground meat and cook, breaking up lumps with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining cumin, oregano, paprika and remaining salt and pepper. Cook for a minute then stir in the crushed tomatoes. Preheat the broiler; spoon the turkey mixture into each sweet potato skin. Top each with a tablespoon of grated cheese. Broil until the cheese is melted, for about 30 seconds. Garnish with parsley and serve.