Can we talk about sweet potatoes for two seconds? I don't even know how this is a vegetable! It's so delicious and versatile it easily jumps the line between starchy grain replacement and dessert. I'm just going to avoid really, really classifying it and just go with 'love it'. And you'll love this!
While I love a good baked potato, I love what sweet potatoes have to offer. Because they already offer so much flavor within the produce itself (seriously, they are hella sweet), I don't really have to over do it on toppings. In fact, it's kind of fun to see how to balance the flavors in a more savory way. Which is why this sweet potato became stuffed with a soy taco filling. We've also eaten this twice in the last two weeks because we are kind of hooked. Because of all the fiber you feel so full but very satisfied (because let's face it- you basically just had healthy taco). It's also full of antioxidants so there's definitely a reason to fiesta!
Soy Taco Sweet Potatoes
/// Ingredients ///
- Sweet Potato
- Soy Crumbles (you can make your own from tofu-get the recipe here)
- Taco seasoning packet
- Greek Yogurt or Sour Cream
- Freshly ground pepper
/// Directions ///
Bake the sweet potato or microwave it if you're short on time. Stick it through with a knife or fork: it should be totally soft all the way through. As you're waiting for the sweet potato to cook, add soy crumbles (I purchase ones from the Wegman's line) to a skillet and season with taco seasoning to heat through and coat. Sometimes you may need to add a little water or stock to get it to the right consistency and keep the seasoning from burning. Split open the sweet potato and stuff with soy crumble and toppings.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.