Linda Valkovska
Dietitian
EN
LV
Recipe
Loaded sweet potato
- Time: 40 min
- Servings: 2
- Servings: 2
Ingredients
Main:
- 2 sweet potatoes
For the beef topping:
- 1/2 small red onion, finely chopped
- 2 garlic cloves, crushed
- 180 g minced beef
- 1 tbsp taco seasoning
For the guacamole:
- 1 ripe avocado
- A handful of plum tomatoes, finely chopped
- 1/4 small red onion, finely chopped
- A bunch of cilantro, finely chopped (optional)
- Lime juice to taste
To assemble:
- Greek yogurt
- Lime wedges
- Chili flakes (optional)
- Cilantro, finely chopped (optional)
- 2 sweet potatoes
For the beef topping:
- 1/2 small red onion, finely chopped
- 2 garlic cloves, crushed
- 180 g minced beef
- 1 tbsp taco seasoning
For the guacamole:
- 1 ripe avocado
- A handful of plum tomatoes, finely chopped
- 1/4 small red onion, finely chopped
- A bunch of cilantro, finely chopped (optional)
- Lime juice to taste
To assemble:
- Greek yogurt
- Lime wedges
- Chili flakes (optional)
- Cilantro, finely chopped (optional)
Instructions
Poke holes in the sweet potatoes with a fork and wrap them in aluminum foil. Bake in the oven at 180°C for approximately 40 minutes or until soft inside. For convenience, you can bake them ahead of time—store them in the fridge and reheat when ready to serve.
Heat the oil in a pan. Add the chopped onion and crushed garlic, cooking until slightly golden. Add the minced beef and taco seasoning, stirring well. Cook until the beef is fully cooked through.
To make the guacamole, mash the avocado with a fork in a bowl. Mix in the chopped tomatoes, red onion, and cilantro (if using). Adjust the flavor by adding lime juice to your desired acidity level.
Cut each baked sweet potato in half lengthwise. Top with the cooked beef mixture and guacamole. Serve with Greek yogurt, lime wedges, chili flakes, and fresh cilantro for garnish (if desired).
Heat the oil in a pan. Add the chopped onion and crushed garlic, cooking until slightly golden. Add the minced beef and taco seasoning, stirring well. Cook until the beef is fully cooked through.
To make the guacamole, mash the avocado with a fork in a bowl. Mix in the chopped tomatoes, red onion, and cilantro (if using). Adjust the flavor by adding lime juice to your desired acidity level.
Cut each baked sweet potato in half lengthwise. Top with the cooked beef mixture and guacamole. Serve with Greek yogurt, lime wedges, chili flakes, and fresh cilantro for garnish (if desired).
Linda Valkovska
Dietitian
EN
LV