Shredded Beef Taco Stuffed Sweet Potatoes
Well that may sound like a mouthful (and it is) but it is way simpler than it sounds. Looking to turn up Taco Tuesday aka Taco EVERY DANG DAY and make it something a little sweeter and more nutrient dense? Add in sweet potatoes to the mix and BOOM a sweet and savory concoction that will satisfy your taste bus and nourish you inside and out, you’re welcome 🙂
I have to say, sweet potatoes might far and away be my favorite root vegetable. I mean, ask me tomorrow when I’m eating a beet salad and I might say differently BUT, for now, Sweet potatoes FTW (that means For the Win for those of you who are far behind the 8 ball like me and had to google what that meant…).
I have been busy cooking up a storm this week in my kitchen and it’s felt pretty good to get back in the swing of things. Coming soon: protein balls, butternut squash risotto and a few others I’ll keep hidden for now. Sometimes your cooking groove is off, but finding some fun new (and easy) meals to make is key. And how Sassy got her (cooking) groove back.
Speaking of busy this week. I am heading down to Maryland this weekend to see family and check out Expo East with my friend Ashley (check her out on social @myweeklyeats). If you are going to be there OR know of a good brand to meet up with, let me know. I’m excited for samples galore and to find you new products to add to your healthy lifestyle 🙂 I will fill you in on more of that once it happens and will bring some live updates via Instagram.
Sweet Potatoes for Every Meal
Back to the main reason you came here, the tasty food. Sweet potatoes are a good source of beta carotene (which converts to vitamin A in the body). They also have a good amount of vitamin C, B vitamins, fiber and many minerals. I won’t bore you with details BUT the carb-filled potato provides so much more for your health then empty calories like, say your nachos and tortillas you normally put taco meat on. They fill you up, give you energy AND nourish you via micronutrients (yeah I have a thing for those).
Okay, enough of the sassy nerdy nutrition talk, let’s get on with the show already…Print
- 3–4 pounds boneless chuck roast, sliced into 4–5” chunks
- 1/2–11 oz. can chipotle peppers in adobo sauce (reserve 1/2 for sauce, below)
- 1 cup water
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 large sweet potatoes, washed and cut in half lengthwise
- 2 Tablespoons Olive Oil
- 1/2 teaspoon salt
- 1/2– 11 oz. can chipotle peppers in adobo sauce
- Juice of 1 large lime
- 2 Tablespoons water
- Cheddar Cheese, shredded
- Olives, sliced
- Jalapeños, sliced
- Red onion, sliced
- Tomatoes, chopped
- Avocado, chopped
- In a pressure cooker, add olive oil and set to brown/sauté. Rub salt and pepper generously over the outside of beef. Add in beef and brown on each side for about 3-4 minutes. Change setting to meat or manual and set to 45 minutes. Add in water, close lid and allow pressure cooker to work it’s magic.
- For a slow cooker, add oil to a large skillet, Rub salt and pepper generously over the outside of beef. Add in beef and brown on each side for about 3-4 minutes. Remove from skillet and add beef and water to slow cooker and cook on low for 8+ hours.
- Once finished, remove from cooker, drain water and shred meat with two forks.
- Note: You can prepare meat ahead of time, even a day or 2 before you need it!
- Preheat oven to 450 °F and line a large baking sheet with parchment paper.
- Place sweet potatoes, cut side up on baking sheet and massage with olive oil to evenly coat all sides of sweet potatoes. Sprinkle with salt.
- Place in oven and bake for 25-20 minutes, or until fork tender.
- Once cooled (~5 minutes), mash middle with back of fork to create a well for meat and toppings
- In a blender add chipotle peppers, lime and water until well combined and smooth.
- To make sweet potatoes, add beef and top with desired toppings finishing with chipotle sauce.
- Serving Size: 1 stuffed potato
Pro tip #1: when beef and sweet potatoes are cooking, chop up all your toppings and place them in small bowls (like these) or small plates and set up an assembly line.
Pro tip #2: Don’t have a pressure cooker? You are missing out and need one ASAP. It shortens cooking time SIGNIFICANTLY and makes a cool volcanic like mist explosion when you do a quick release of pressure. Find yours here: PRESSURE COOKER
Alright, since you guys seem to be comment shy, how about making this recipe and tagging me on the social inter webs! Tag @thesassydietitian and/or use the tag #sassyapproved
See your creations soon! And don’t forget to eat your taco hearts out!
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