Ingredients:

  • 4 Medium Sweet Potatoes
  • 1 Tbsp Olive Oil
  • 1/2 tsp Coarse Sea Salt
  • 1 Tbsp Avocado Oil
  • 1 lb Ground Turkey (or 1 can Black Beans, rinsed)
  • 1 Small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Taco Seasoning Mix
  • 1/4 cup Water or Broth
  • 1/2 cup Sour Cream or Plain Greek Yogurt
  • 1 Tbsp Fresh Lime Juice
  • 1/2 tsp Adobo Sauce from canned chipotles
  • Pinch of Salt
  • 1/2 cup Shredded Cheddar or Monterey Jack Cheese
  • 1/4 cup Fresh Cilantro, chopped
  • 1/2 Avocado, diced
  • 2 Green Onions, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes thoroughly. Prick each sweet potato deeply 5–6 times with a fork. Rub lightly with olive oil and salt.
  2. Place potatoes directly on the baking sheet. Roast for 45–60 minutes, depending on size, until easily pierced with a fork and slightly softened.
  3. While potatoes roast, combine all Chipotle Crema ingredients (Sour Cream/Yogurt, lime juice, adobo sauce, salt) in a small bowl. Whisk until smooth and set aside in the fridge.
  4. Heat oil in a large skillet over medium-high heat. If using meat, add ground meat; cook until browned and drain excess fat. If using beans, sauté the onion until translucent (about 5 minutes), then add garlic and cook for 1 minute more.
  5. Stir the taco seasoning into the mixture. Cook for 1 minute until fragrant. Add 1/4 cup water/broth. Bring to a simmer and cook until liquid is mostly absorbed, about 3 minutes.
  6. Remove potatoes from the oven. Slice each sweet potato lengthwise down the centre, being careful not to cut all the way through. Gently squeeze the ends to open them up and fluff the inside flesh with a fork.
  7. Spoon the warm taco filling generously into each potato boat. Top immediately with shredded cheese, a drizzle of the chipotle crema, cilantro, and avocado. Serve hot.