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- 4 medium sweet potatoes - 1 pound ground turkey (or beef or plant-based alternative) - 1 can black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 can diced tomatoes, drained - 1 cup shredded cheddar cheese - 1 avocado, diced - 1/2 cup Greek yogurt - 1 tablespoon taco seasoning - Olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional)

Quick Taco-Stuffed Sweet Potatoes for Dinner

Discover the delicious and nutritious Quick Taco-Stuffed Sweet Potatoes, a perfect fusion of sweet, savory, and healthy ingredients. This recipe features baked sweet potatoes filled with seasoned ground turkey, black beans, corn, and tomatoes, topped with cheese, avocado, and Greek yogurt. Easily customize with your favorite proteins and toppings for a meal that suits any dietary need. This dish is not just satisfying, but also a vibrant addition to your meal rotation!
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Ingredients
  

4 medium sweet potatoes

1 lb ground turkey (or beef, or plant-based protein)

1 packet taco seasoning (about 1 oz)

1 cup canned black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup diced tomatoes (fresh or canned)

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

1 ripe avocado, diced

1 cup Greek yogurt (or sour cream)

Fresh cilantro for garnish

Lime wedges for serving

Olive oil

Salt and pepper to taste

Instructions
 

Prep the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes under running water and poke a few holes in each with a fork. Rub them lightly with olive oil and sprinkle with salt. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender.

    Cook the Protein: While the sweet potatoes are baking, heat a skillet over medium heat and add a splash of olive oil. Add the ground turkey (or your protein choice) and cook until browned, breaking it up as it cooks. Drain any excess fat.

      Add Taco Flavor: Stir in the taco seasoning along with a splash of water (as per the seasoning packet instructions). Cook for 2-3 minutes until well combined, then add the black beans, corn, and diced tomatoes. Mix well and cook for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

        Assemble the Tacos: Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and gently fluff the insides with a fork.

          Stuff the Potatoes: Spoon the taco mixture generously into each sweet potato half. Sprinkle the shredded cheese on top while the mixture is still hot, allowing it to melt slightly.

            Serve: Top each stuffed sweet potato with diced avocado and a dollop of Greek yogurt (or sour cream). Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

              Enjoy your Quick Taco-Stuffed Sweet Potatoes with a side salad or tortilla chips for a complete and satisfying dinner!

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4