Taco Stuffed Sweet Potatoes ( Weekly Kitchen Chronicles)
Happy Sunday all! I hope you had a great holiday on Monday and have enjoyed the rest of your week!
This week was filled with all the cooking for me which I love so much. I'm so grateful to be able to cook for my clients and share recipes with you. My favorite dish I made this week was a greek chicken and lemon soup. So simple yet so delicious. Think chicken noodle soup but rice and added lemon and herbs. When I make soup I love to let the ingredients shine and add bay leaf, parmesan rinds and herb stems to the broth while cooking so much yummy flavor.
I made homemade popcorn for a snack. Do you ever do this? Do you have a favorite flavor?
Do you read? I love to read I just finished Apples Never Fall and honestly didn't love it. They just made a TV show which I have not watched but hopefully it is better than the book. Any book recommendations please leave below!
My favorite podcast episode this week with on Rick Rubins podcast with Ester Perel all about relationships and how important listening is and really learning to understand each other. His podcast is one of my weekly go to's highly recommend if you haven't listened.
I have been on a kick lately of working on controlling my environment as much as I can when it comes to health .In doing so one thing I have been learning more about is how important the air we breath is for our health. So I bought an air purifier . Truly been a game changer for me and just a peace of mind know that I am not breathing in mold, pollutants and toxins from the outside and when cooking. Also I seep like a baby Learn more ( Code Chefdanielle for $100 off)
Finally for this recipe its a taco lovers dream. I mean who doesn't love tacos? Instead of the tortilla we are using a sweet potato which just hold everything together perfectly.The potato is crunch on the outside while filled with a beefy cheesy mixture. Top with salsa and guac a match made in heaven. Also leftovers are so delicious for breakfast.
Thank you so much for reading and I hope you enjoy the recipe if you try! Happy cooking and have an amazing week! XOXO
Everything you love about a taco stuffed into sweet potato skins. Perfect for dinner or game day snacks. Easy to make I bet you already have everything in your kitchen!
- 3 medium sweet potatoes
- 1 tbsp olive oil
- 1 tbsp salt
- 1 pound ground beef
- 1 small diced red onion
- 1 package taco seaosning
- 1 can black beans (drained/rinsed)
- 1 cup fire roasted corn (from frozen or fresh)
- 1/4 cup sliced green onions
- 1/2 cup diced cilantro
- 1 cup grass fed cheddar cheese
- hot sauce, salsa for serving
Heat oven to 375'f. Poke some holes in the potatoes with a knife and toss with tbsp olive oil and salt. Place directly on the oven rack and bake until cooked through. Place a piece of foil on the bottom of the oven so it doesn't burn and make the oven a mess.
- Heat a large skillet over medium heat. Add oil and red onion and sauté for 2-3 minutes. Add Beef and break up with a potato masher and season with salt. One cook drain and add taco seasoning and water ( per package directions)
- In bowl add beans, corn, cilantro, green onions then add in beef. Mix and set aside.
- When potatoes are ready cut in half and scoop out flesh. Reserve flesh for another recipe and season inside the potatoes. Divide mixture into each potato and top with cheese.
- Place bake in the oven and bake for additional 10-15 minutes or until cheese is melted.
- Serve with your favorite hot sauce and salsas.
- To make ahead- keep potatoes and meat mix separate and when ready to assemble add to the potatoes skins and top with cheese. Bake for 20-25 minutes or until warm and cheese is melted.
- Store leftovers in a glass container for 3-4 days.