Taco Sweet Potatoes

INGREDIENTS

• 5 medium (12-14 ounces each) sweet potatoes
• 1 medium onion
• 1 pound ground beef
• 1 Tablespoon vegetable oil
• 2 teaspoons garlic powder
• ¼ cup HappyHealthy taco seasoning, low sodium
• 1 cup chunky, mild salsa
• 2 Tablespoons lime juice
• ¼ cup water, and as needed
• Optional: Mexican Blend Shredded Cheese (1/2 cup, divided); diced tomato;
• diced green onion, and plain Greek yogurt (or sour cream)

DIRECTIONS

1. Preheat oven to 450°F.
2. Wash your hands well with soap and warm water for at least 20 seconds.
3. Line baking sheet with aluminum foil.
4. Oven option: Wash sweet potatoes. Line sweet potatoes on pan and poke holes with a large fork. Bake 45-60 minutes.
5. Microwave option: Wash sweet potatoes. Poke holes in the sweet potatoes with a large fork and wrap in wax paper. Microwave until tender (potato will give when squeezed), 10-15 minutes, turning over halfway through cook time.
6. While potatoes cook, peel and cut onion into small pieces.
7. Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, about 5-10 minutes. Drain meat and set aside.
8. Return pan to heat, add oil and onions, and sauté for 5-10 minutes until golden. Add garlic to onions. Stir to combine.
9. Add beef, seasoning, salsa, and lime juice. Stir mixture, scraping the bottom of the pan for flavor. Add water, ¼ cup at a time, and simmer on low heat to preferred thickness.
10. When potatoes are done, slice open, then slightly mash the inside with a fork to form a pocket for meat mixture.
11. Top potato with taco meat mixture, and your preference of optional toppings: cheese (2 Tablespoons each), tomato, green onion, and yogurt.
12. Refrigerate leftovers within 2 hours.