Taco Stuffed Sweet Potatoes
Bake whole sweet potatoes at 400°F until tender, then fill them with seasoned ground beef and black beans. Top with cheddar, lettuce, tomatoes, sour cream, cilantro, jalapeño, and lime.
A baked sweet potato can carry considerably more responsibility than butter and cinnamon. Split one open and load it with taco-seasoned ground beef or turkey, black beans, cheddar, lettuce, tomatoes, avocado, salsa, and sour cream, and suddenly the potato is doing the work of a tortilla while bringing its own sweet, creamy center to the deal.
Bake the potatoes until a knife slides into the center without resistance. While they finish, brown the meat to a safe internal temperature, add taco seasoning and water, and simmer until the seasoning clings instead of pooling in the pan. Black beans go in at the end just to heat through. The contrast is what makes these work: hot savory filling against the sweet potato, melted cheese against cool lettuce and avocado, salsa cutting through everything with acid. It is taco night with a fork, which also means fewer structural failures halfway between the plate and your shirt.
