Step 1: Roast the Sweet Potatoes

• Preheat your oven to 400°F (200°C). While the oven is heating up, give your sweet potatoes a good rinse and scrub. Pat them dry and use a fork to poke a few holes in each one. This will allow steam to escape and ensure they cook evenly.
• Rub the sweet potatoes with a light drizzle of olive oil and sprinkle with salt. Place them on a baking sheet lined with parchment paper or foil, and roast them for about 40-45 minutes, or until they’re tender when pierced with a fork.

Step 2: Prepare the Taco Filling

• While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground beef (or your preferred protein) and cook until browned, breaking it up with a spoon as it cooks.
• Once the meat is fully cooked, drain any excess fat and add the taco seasoning along with 1/4 cup of water. Stir to combine and let it simmer for about 5 minutes until the mixture thickens and is well-seasoned.
• Taste and adjust the seasoning if needed, adding more salt or pepper to suit your preference.

Step 3: Prepare the Toppings

• While the taco meat is simmering, slice the avocado and set aside. Chop the cilantro and prepare the salsa if you’re using fresh ingredients. Set everything aside so it’s ready to go once the sweet potatoes are out of the oven.

Step 4: Assemble the Taco Stuffed Sweet Potatoes

• Once the sweet potatoes are tender, remove them from the oven and allow them to cool for a few minutes. Using a sharp knife, make a slit down the center of each sweet potato, being careful not to cut all the way through. Gently press the ends together to create a pocket.
• Use a spoon to fluff the insides of the sweet potatoes and create room for the taco filling.
• Spoon the taco meat mixture into the center of each sweet potato, filling them generously. Top with shredded cheese and return them to the oven for 5-7 minutes to melt the cheese.

Step 5: Add the Fresh Toppings

• Once the cheese is melted and bubbly, remove the sweet potatoes from the oven. Top each stuffed sweet potato with a spoonful of salsa, a few slices of avocado, and a sprinkle of fresh cilantro. Serve with lime wedges for an extra burst of flavor.