🌮 Happy Taco Thursday, Fam! 🌮

We pulled another late-night scroll-a-thon through the depths of the internet, and boom—out popped pure magic: Taco Stuffed Sweet Potatoes. Yep, we just leveled up taco night in the most unexpected (and delicious) way.

Picture all your favorite taco flavors loaded into a perfectly roasted sweet potato… crispy, zesty, and ready to blow your taste buds away.

👇 Scroll down to bring this taco twist to life in your kitchen.

Cheers & hot sauce,
~The Taco Tuesday Crew 🌶️✨

Recipe By: Kalefornia Kravings
Fun Fact! Sweet potatoes (camotes) have deep roots in Mexico, dating back thousands of years to the Aztecs and Mayans. Street vendors in Mexico City still roast them in carts, whistling steam pipes announcing hot, caramelized camotes ready to be topped with condensed milk, honey, or chili. This ancient staple proves sweet potatoes aren’t just sidekicks—they’re a star in Mexican kitchens, from street snacks to savory fillings. ✨

INGREDIENTS
1 lb. ground beef
½ a white onion, chopped
2 garlic cloves, minced
14.5 oz canned fire roasted diced tomatoes (not drained)
1 Tbsp chili powder
1 tsp cumin
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
2 sweet potatoes
Olive oil

Toppings: guacamole, cheddar cheese, pico de gallo, sour cream, etc

INSTRUCTIONS
Step 1: Roast ‘em up
Crank that oven to 425°. Scrub those sweet potatoes, poke a few holes, rub with olive oil, salt + pepper, then roast until soft and dreamy (40–45 min).

Step 2: Make it saucy
Heat a splash of olive oil, toss in garlic + onions until tender. Add ground beef + taco seasoning and cook till browned. Stir in canned tomatoes, simmer till thick and bold (5–7 min).

Step 3: Stuff ‘em!
Slice open those sweet potatoes, fluff with a fork, then load ‘em with your taco filling. Bonus: double the fun by serving halves.

Step 4: Top + devour
Crown with your fave toppings—cheese, salsa, avocado, cilantro. Dig in and prepare for flavor fireworks. 💥🌶️

WATCH the VIDEO!

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