Walnut Taco Meat Loaded Sweet Potato
Description
A loaded baked sweet potato topped with seasoned California walnut taco filling, melted cheese, pico de gallo, avocado, sour cream, and fresh cilantro.
Ingredients
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1 large sweet potato
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1 Tbsp olive oil, divided
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½ cup California walnuts
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1 tsp taco seasoning
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp smoked paprika
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¼ tsp ground cumin
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Salt, to taste
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Black pepper, to taste
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½ cup shredded Mexican cheese blend
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¼ cup pico de gallo
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2 Tbsp sour cream
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1 Tbsp fresh cilantro, chopped
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1 fresh jalapeño, sliced
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Lime wedge, for serving (optional)
PREPARATION
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Preheat the oven to 350°F.
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Rub the sweet potato with ½ tablespoon olive oil, wrap it in aluminum foil, and bake for 1 hour and 15 minutes, or until fork tender.
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Add the California walnuts to a food processor and pulse until they resemble the texture of taco meat. Avoid over-processing.
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Heat the remaining olive oil in a skillet over medium heat. Add the walnuts, taco seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Sauté for 3–5 minutes, stirring frequently, until fragrant and evenly coated.
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Remove the sweet potato from the oven and let it cool for a few minutes. Slice it open lengthwise and gently fluff the inside with a fork.
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Top with the seasoned California walnut taco filling, followed by the shredded Mexican cheese. Add the pico de gallo, sour cream, chopped cilantro, and sliced jalapeños.
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Finish with a squeeze of fresh lime, if desired, and serve immediately.
NUTRITION
- Calories: 1092 cal
- Total Fat: 73 g
- Saturated Fat: 18 g
- Cholesterol: 67 mg
- Sodium: 1140 mg
- Carbohydrates: 90 g
- Dietary Fiber: 15 g
- Total Sugars: 23 g
- Added Sugars: 0 g
- Protein: 29 g
- Iron: 5 mg
- Potassium: 1583 mg