Sweet Potato Tacos
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Taco night was always one of my favorites as a kid (provided I could have a warm, fluffy, soft tortilla instead of one of those crunchy shells that scrape your mouth). Heck, I even loved Taco Bell. There’s just something incredibly satisfying about the combination of spiced meat, melted cheese, and sour cream all wrapped up in an easy-to-eat package. None of which are exactly healthy. These Sweet Potato Tacos have been a long time in the making, with some of my earlier iterations using lettuce or jicama wraps. But I always found I’d be hungry again soon after and knew I needed a heartier vehicle to deliver my seasoned meat. Something with a rich flavor to make up for the absence of sour cream. Of course it had to be our old friend the sweet potato! But you can also serve these in squash boats (whether it’s hollowed-out zucchini, yellow squash, butternut squash, or on top of spaghetti squash) or fall back on lettuce or jicama wraps in a pinch (especially if you want a really quick meal).
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Sweet Potato Tacos
Ingredients
- 4 medium sweet potato punctured with a fork
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 pound ground beef
- 1/2 cup chicken broth
- 1 tablespoon no-tomato sauce
- 2 teaspoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon chili powder omit for AIP
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon ground ginger
- 1 large avocado sliced
- 4 stalks green onion sliced
Equipment
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with foil.
- Rub the sweet potatoes with the olive oil and 1/4 teaspoon sea salt, then arrange on the baking sheet and bake 45-60 minutes or until tender.
- Meanwhile, eat the 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion until translucent, then stir in the garlic and saute for 30 seconds.
- Add the beef and cook until there isn’t any more pink on the meat. Add the remaining ingredients except avocado and green onions and simmer until the sauce thickens a little, about 5 minutes.
- Slice each sweet potato in half and stuff with the taco filling. Serve garnished with avocado and green onion.