Mexican Stuffed Sweet Potato Skins

Begin by preheating the oven to 200 degrees C and lining a baking sheet with foil.

Slice each sweet potato in half lengthwise, and coat the cut surfaces and skins with olive oil. Sprinkle approximately 15 grams of taco seasoning over the sweet potatoes, ensuring even coverage, and place them on the prepared baking sheet with the cut side facing down.

Roast the sweet potatoes in the preheated oven for 15 minutes, then turn and continue roasting until they are fork-tender, about 15 minutes more.

Meanwhile, in a large skillet over medium heat, cook and stir the ground beef until browned and crumbly, breaking up clumps with a spatula for 5 to 8 minutes. Drain excess fat.

Sprinkle the browned meat with the remaining 15 grams of taco seasoning and stir in the water. Simmer until the liquid is evaporated, about 5 minutes.

Place the roasted sweet potatoes on a cutting board and scoop out most of the sweet potato flesh, leaving about 1/4-inch flesh inside the skins. Cut the sweet potato flesh into bite-sized pieces and stir it into the ground beef mixture.

Fill each sweet potato skin with the beef and sweet potato mixture, gently pressing to fill. Place the filled sweet potato skins on a serving plate and top with your favorite taco toppings.