Loaded Sweet Potatoes
High fibre taco-stuffed sweet potatoes for a satisfying twist on taco night.
Servings 4 serves
Ingredients
- 4 small whole sweet potatoes
- 2 tsp extra virgin olive oil
- 1 brown onion finely diced
- 2 cloves garlic crushed
- 500 g lean beef mince
- 2 Tbs tomato paste
- 400 g can diced tomatoes
- 30 g taco seasoning salt-reduced
- 1 tsp dried Italian herbs
- 1 zucchini diced
- 120 g avocado mashed
- 1 tomato diced
- 40 g red onion diced
- 40 g shredded cheese
- 60 g light sour cream
Instructions
- Wash the 4 small sweet potatoes and prick several times with a fork. Microwave on high for 5 minutes, then turn them over and cook for another 3–7 minutes, or until fork-tender. If needed, continue cooking in 1 minute increments.
- Cook the diced onion and garlic in a fry pan over medium heat for 1–2 minutes. Add the beef mince and cook for 5–7 minutes, or until browned. Stir in the tomato paste, diced tomatoes, taco seasoning, herbs, zucchini and ⅓ cup water. Simmer uncovered for 5–7 minutes, or until thickened slightly and the beef is cooked through.
- In a small bowl, combine the mashed avocado, diced tomato and red onion. Set aside.
- Split each sweet potato open and top with the beef mixture, shredded cheese, avocado mix and sour cream. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Taco seasoning: Choose a salt-reduced taco seasoning with simple, recognisable spices, little or no added sugar, and minimal unnecessary additives.
- Tomato paste and diced tomatoes: Choose varieties with no added sugar or unnecessary additives.
- Shredded cheese: Choose a block of cheese and grate it yourself.
- Light sour cream: Choose plain sour cream with a short ingredient list, or use plain natural Greek yoghurt.