Taco Stuffed Sweet Potato
2 medium sweet potatoes
1 tbls ghee or olive oil
1 lb ground turkey
½ bell pepper, chopped
1 teaspoons ground cumin
¼ onion
1 tsp cumin
4 garlic cloves minced
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon paprika
Pinch or two of ground cinnamon
1 teaspoon salt
Fresh ground pepper
1 (15oz) can crushed tomatoes + ¼ tin of water
Optional add-in:
1 can black, garbanzo or pinto beans or corn
Toppings:
1/4 cup grated cheese
Fresh parsley or cilantro
Dollop with greek yogurt
NOTE: if you like a less ‘tomatoey’ filling, use only ½ can of crushed tomatoes or omit all together.
Preheat oven to 425 degrees.
Slice sweet potatoes lengthwise, spritz with oil, salt & pepper and bake, cut side down, until fork tender, about 20 minutes.
Heat the ghee/oil in a skillet, sauté the onions to soften, about 5 minutes. Add in the ground turkey and cook, breaking up with a wooden spoon, until cooked through.
Stir in the peppers, garlic, chili powder, cumin, oregano, paprika, salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes and water (and beans/corn if using.) Cover and simmer for 10 minutes. If the sauce seems a little runny, simmer for another 5 minutes with the lid off.
Spoon over the roasted sweet potatoes. Sprinkle on toppings.
Other serving options for the taco filling:
Wrapped into a tortilla.
Spoon into a lettuce wrap.
Stuff into a zucchini or pepper.
Eat it in a bowl like chili.