In the mood for Mexican? Satisfy your craving with these Taco Stuffed Sweetpotatoes, loaded with seasoned ground meat and melty cheese, then topped with crisp lettuce and tangy salsa.

It’s a crazy-easy meal, and one that might inspire you to satisfy all your dinner cravings starting with a hearty, healthy sweetpotato. Thai-topped sweetpotatoes? Pizza-topped sweetpotatoes? Stir-fry topped sweetpotatoes? Yes please!

Taco Stuffed Sweetpotatoes

Serves 4

Ingredients:

Four 12-ounce orange- or yellow/white-fleshed sweetpotatoes, or a combination

12 ounces ground beef, pork, chicken, or turkey

1 tablespoon chili powder

1 1/2 teaspoons smoked paprika

3/4 teaspoon salt, or more to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup salsa, plus salsa or pico de gallo for serving

6 ounces Mexican shredded cheese blend

1 1/2 cups shredded iceberg lettuce

Instructions:

Preheat the oven to 400°F. Arrange one rack in the middle of the oven and another about 6 inches from the heating element.
Arrange the sweetpotatoes on a rimmed baking sheet and pierce each a few times. Bake on the middle rack until tender, 1 to 1 1/4 hours.
About 10 minutes before the sweetpotatoes are done, in a medium skillet over medium heat, combine the ground meat, chili powder, paprika, salt, garlic powder, and onion powder. Cook, stirring occasionally and breaking up the meat, until the meat is no longer pink, 3 to 5 minutes. Add the salsa and stir until heated through. Remove from the heat, cover to keep warm, and set aside.
Split the sweetpotatoes and crimp the ends to form a pocket. Fill with the beef mixture and top with the cheese. Return the sweetpotatoes to the top rack of the oven and broil until the cheese melts, 2 to 3 minutes.
Top with the lettuce. Serve with additional salsa or pico de gallo on the side.

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