Ever have those random ingredients hanging around your kitchen. I seemed to end up with several types of random ingredients after all the different meals we made over the holidays – a half box of cornflakes here, half block of fontina cheese there, frozen roasted veggies, and a random (and HUGE) extra sweet potato.
Thankfully, I discovered a use for my rogue sweet potato while perusing Pinterest one day. Enter these taco packets by Natalie from Perry’s Plate. Cubed sweet potatoes and some of your typical taco toppings are loaded up and baked right in a foil packet. They earn bonus points right away there – almost no clean up!
As for how they turned out, I’ll just say my husband beat me out for taking the leftovers for lunch 🙂 Enjoy!
Sweet Potato Foil Packet Tacos
From Perry’s Plate
1/2 lb. ground beef or turkey
2-3 Tbsp. taco seasoning
1/2 cup (4oz) tomato sauce
1 can (14oz) black, pinto, or kidney beans
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 Tbsp. butter
1-1/2 cups fresh spinach, torn
1-1/2 cups shredded cheddar cheese (I used Monterey Jack)
sour cream, salsa, and/or guacamole for garnish
6, 12-inch long pieces of aluminum foil
Brown the ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
To assemble the packets, spray the foil with non-stick spray. Place 1 cup of sweet potato cubes in the center of each piece. Top with a small piece of butter (1 teaspoon) and a pinch or two of salt. Sprinkle some torn spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with the remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender. Serve with sour cream, salsa, and/or guacamole.