I’ve got a guest post running on the Tasty Kitchen Blog today, but I wanted to share this fantastic recipe (originally from Perry’s Plate) here as well. This is really one of the best weeknight dinners I’ve made in a long time. Filling, hearty, delicious. For step by step instructions, head over to Tasty Kitchen, but the recipe is below!
- ½ pounds ground beef or turkey
- 2 tablespoons taco seasoning
- ½ cup tomato sauce
- 1 can (15 Oz. Can) black, kidney, or pinto beans, drained
- 6 cups Sweet Potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons butter
- ½ teaspoons salt
- 1-½ cup chopped fresh spinach (Note: I used frozen spinach which I thawed, drained, and squeezed dry)
- 1-½ cup shredded cheddar cheese
- Sour cream, salsa, and/or guacamole for garnish
- Preheat oven to 425ºF.
- Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
- To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about ⅓ 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 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, cilantro, and/or guacamole.
Pam Anderson says
We enjoyed these tasty little packets so much the first time that we made them again a couple of weeks later, omitting the ground turkey. As you might suspect we didn’t miss the meat one bit.
I LOVE sweet potatoes in my tacos and burritos, but normally I cook them separately and mash them. I’m going to give this method a try.
Sharon Sucher says
Made this for dinner last night……so good!!!!!! I made the whole recipe and since there are only two of us, we have leftovers. Yay!!!!!
I avoid cooking in tin foil, but I like this recipe. I think I would just make it in small covered casseroles, maybe even cast iron to get a few dark pieces.
Do cut raw sweet potatoes oxidize like white potatoes? I would like to prep this ahead of time if possible.
Pam Anderson says
Sweet potatoes don’t oxidize like white potatoes, so the dish can be made ahead. I’ve played around with this dish as well, making the meat mixture stove top and stirring in the spinach last minute and then roasting the sweet potatoes in the oven. Very good this way too.
Made this the other night and they were delicious! I added a handful of cilantro to the chopped spinach which was nice addition. The leftovers were just as good the next night. Just opened the packet and warmed in a 325 degree oven for about 10 minutes. Still yummy. thanks for a great recipe.
We loved these! My husband said they’re his new favorite tacos.
Spectacular!! All by myself tonight and this was on my agenda. Had to make a few on hand substitutions, but it didn’t seem to compromise the recipe. Kale for spinach and drained Rotel for tomato sauce. Swapped out the cheese for garlic. Home run 3MC! Thx!!