Cheesecake Fluff Snack (Print Version)
# Ingredients:
→ Sweet Potato Prep
01 -
2 medium-sized sweet potatoes
02 -
A little olive oil for coating
03 -
Pepper and salt, as you like
→ Taco Filling
04 -
1 lb of ground beef
05 -
Half a white onion, finely chopped
06 -
2 minced garlic cloves
07 -
One 14.5 oz can of fire-roasted diced tomatoes (don’t drain!)
08 -
1 tbsp of chili powder
09 -
1 tsp of cumin powder
10 -
1 tsp paprika
11 -
1/2 tsp of powdered garlic
12 -
1/2 tsp of onion powder
13 -
1/2 tsp salt
14 -
1/2 tsp ground black pepper
→ Extra Toppings (Optional)
15 -
Mashed guacamole
16 -
Grated cheddar cheese
17 -
Fresh pico de gallo
18 -
Cool sour cream
# Instructions:
01 -
Set your oven to 425°F and prep a baking sheet with parchment. Rinse, scrub, and pat the potatoes dry. Pierce them, coat with a bit of oil, and sprinkle some seasoning.
02 -
Pop the sweet potatoes in the oven and roast them for 40–45 minutes until the centers feel soft and fluffy.
03 -
In a pan on medium heat, toss in some olive oil and cook the onions with garlic until soft.
04 -
Drop in the beef and sprinkle the spices. Let it brown for 3–4 minutes, then add in the tomatoes and simmer for 5–7 minutes so the sauce thickens.
05 -
Cut open the potatoes, fluff the insides with a fork, spoon the filling on top, and finish with your favorite extras.
# Notes:
01 -
You can serve these as whole or split in halves.
02 -
Pick whatever taco toppings you enjoy.
03 -
Works well as a swap for taco shells.