CELEBRATING CINCO de MAYO!
Remember those Taco Bell commercials with the slogan, ‘think outside the bun’? Taco-stuffed sweet potatoes are a perfect example of that.
Cinco de Mayo commemorates a regional Mexican military battle that has nothing to do with Mexican independence. It’s kind of the equivalent of Victoria Day in Canada but it has evolved to become a big celebration of Mexican cuisine and culture in the USA and Canada.
The taco as we know it today is a blend of ancient Mexican recipes and international influences. However, before it was known in North America, natives in Mexico were eating a version that looked quite different.
In traditional Mexican cuisine, ground beef tacos are not as common as tacos made with other types of meat preparations. Ground beef tacos with toppings like shredded lettuce, cheese, and sour cream are more commonly found in Tex-Mex or North Americanized Mexican food.
This tender baked sweet potato is stuffed with spicy, juicy, ground turkey and tomatoes then topped with grated cheese. No bun (or tortilla) required on this Cinco de Mayo.
Native to Central and South America, sweet potatoes are some of the oldest vegetables on the planet. Distantly related to commonplace, starchy Russets and Yukon Golds. Western markets have tagged some sweet potatoes with the deceptive name ‘yams’ to differentiate the southern from the northern crops. True yams are rough-skinned tubers, related to lilies.
Cinco de Mayo just got an upgrade with all the things you love about tacos inside the deliciousness of a freshly baked sweet potato.
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- 2 medium sweet potatoes
- 1 tsp olive oil
- 1 1/4 tsp ground cumin, DIVIDED
- 1/4 + 1/8 tsp salt
- 1/4 + 1/8 tsp pepper
- 340 gm (3/4 lb.) lean ground turkey
- 4 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp Paprika
- 1 1/4 cup canned crushed tomatoes
- 1/4 cup Pepper Jack cheese, grated
- 2 Green onions, sliced for garnish
Ingredients
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- Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
- Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes & place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
- Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey & cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, & remaining ⅛ teaspoon salt & pepper. Cook for 1 minute. Stir in the crushed tomatoes.
- Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with sliced green onions. Serve.
