Cheesecake Fluff Snack (Print Version)
# Ingredients:
→ For the Sweet Potatoes
01 -
Salt and pepper for seasoning
02 -
2 medium sweet potatoes
03 -
A bit of olive oil to coat
→ For the Taco Filling
04 -
1 teaspoon cumin powder
05 -
14.5 oz can of fire roasted diced tomatoes, leave the liquid
06 -
½ teaspoon onion powder
07 -
½ teaspoon minced garlic powder
08 -
1 teaspoon ground paprika
09 -
½ a white onion, diced
10 -
Ground black pepper, ½ teaspoon
11 -
A pinch of salt, ½ teaspoon
12 -
2 minced fresh garlic cloves
13 -
1 pound of ground beef
14 -
1 tablespoon chili powder
→ Optional Toppings
15 -
Creamy guacamole
16 -
Some pico de gallo
17 -
Shredded cheddar
18 -
A dollop of sour cream
# Instructions:
01 -
Set your oven to 425°F. Cover a baking tray with parchment. Scrub and dry the potatoes, poke them with a fork, dab with olive oil, and sprinkle with salt and pepper.
02 -
Cook the sweet potatoes for 40 to 45 minutes, until they’re soft when pressed or poked.
03 -
Warm oil in a big pan over medium heat. Sauté the onions and garlic until they’re soft.
04 -
Toss in the ground beef and spices, stir for 3-4 minutes until the meat browns. Pour in the tomatoes, and keep cooking for 5-7 minutes until the liquid thickens.
05 -
Cut the baked potatoes open lengthwise, fluff the middle with a fork, add your taco filling, and top as you like.
# Notes:
01 -
You can serve the potatoes halved or leave them whole.
02 -
Feel free to mix in your favorite taco toppings.
03 -
A fun twist compared to ordinary tacos.