This is an easy meal that can be adjusted to your eating preferences. I made it last night using lean ground turkey, you can also use leftover roasted chicken. If you are vegetarian, swap out the meat for a mixture of corn and black beans, to give you a complete protein. Vegan? Leave out the cheese, or add in Daiya brand tex-mex shredded cheese. To speed up the process, microwave your potatoes, or bake them a day or 2 before when you have the oven going anyways.
If you have large sweet potatoes, serve one half per person, and add some tortilla chips and salad as a side. This meal is a fun way to eat your veggies.
You will need:
- Sweet potatoes, cut in half lengthwise
- olive oil
- sliced onions (I used red)
- ground turkey – about 1/2 pound (or your chosen substitute)
- Tex Mex spice (or taco seasoning)
- BBQ sauce
- Chopped fresh tomatoes (I used 2 very ripe ones)
- Tex Mex Cheese Blend
- Sour cream and/or salsa for serving
Rub the sweet potatoes with olive oil, then place cut side down on a cookie sheet. Mine roasted at 400F for about 25 minutes to be soft. Scoop out the insides, leaving a bit of a rim if you can.
Meanwhile, cook the onions with a little bit of olive oil until softened, then add in your meat (if using). Sprinkle with your seasoning – I used a heaped teaspoon. Frontera Tex-Mex is one of my all time favourite spice blends.
When the meat is cooked, add in your chopped tomatoes, and as much BBQ sauce as you like. I ended up adding about a 1/4 cup. Let it simmer, and season to your taste. Yum!
In a bowl, mash the sweet potato you scooped out. Add the meat mixture and a handful of cheese.
Now carefully heap this on to the potato shells, and sprinkle with some extra cheese.
These can go back into the oven until heated through. If you want a crispy top, broil for a minute or 2. I turn the oven off and leave them in there until it is time to serve supper.
They sure turned out delicious! This is a great game day meal, a great make ahead (just reheat in the oven), and all around delicious!