Walnut Taco Meat Loaded Sweet Potato

By This is Hope
Total Time
1 Hr, 30 Mins
Serves
1
Serving Size
1 loaded sweet potato
Meal
Dinner Lunch
Course
Main

DESCRIPTION

A loaded baked sweet potato topped with seasoned California walnut taco filling, melted cheese, pico de gallo, avocado, sour cream, and fresh cilantro.

Prep Time
1 Hr, 15 Mins
Cook Time
15 Mins
Total Time
1 Hr, 30 Mins
Calories
1092
Total Fat
73
Saturated Fat
18
Cholesterol
67
Sodium
1140
Carbohydrates
90
Dietary Fiber
15
Total Sugars
23
Added Sugars
0
Protein
29
Iron
5
Potassium
1583

Ingredients

  • 1 large sweet potato
  • 1 Tbsp olive oil, divided
  • ½ cup California walnuts
  • 1 tsp taco seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • Salt, to taste
  • Black pepper, to taste
  • ½ cup shredded Mexican cheese blend
  • ¼ cup pico de gallo
  • 2 Tbsp sour cream
  • 1 Tbsp fresh cilantro, chopped
  • 1 fresh jalapeño, sliced
  • Lime wedge, for serving (optional)

Preparation

  1. Preheat the oven to 350°F.
  2. 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.
  3. Add the California walnuts to a food processor and pulse until they resemble the texture of taco meat. Avoid over-processing.
  4. 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.
  5. 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.
  6. 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.
  7. Finish with a squeeze of fresh lime, if desired, and serve immediately.