Mexican stuffed sweet potato is all the flavours of a great spicy taco inside a double-baked sweet potato. An easy homemade spicy taco mix to season the meat, a few fresh tomato dice, crunchy lettuce and cheddar and a final smooth touch of sour cream.
After a long winter, it’s time to call mother nature for some sun. No better way to bring the heat back than a nice spicy taco, right? What if we merge it into a lovely crunchy, Mexican Stuffed Sweet Potato? The spicy taco mix goes to perfection with the sweetness of the potato, plus you get some excellent fresh and crunchy toppings and sour cream to make it taste fully like a Taco.
Homemade Taco Spice-Mix
No need to go buy a “Mexican spice mix” at the store; this excellent taco seasoning is often already in your pantry! A simple mix of cumin powder, coriander powder, cayenne pepper, spicy paprika, oregano or dry cilantro, pepper and salt, and there you have the perfect taco mix. Often homemade Tex-Mex or Mexican seasoning contains onion powder and garlic powder; well, for this recipe, I’ve used fresh onion and garlic, which gives a fresh touch to the meat.
To finish the meat seasoning, I added a bit of “salsa de Chili Chipotle,” which is easy to find at any supermarket and a touch of cornstarch that helps protect the meat from getting tough and chewy and picks up the leftover juice from the Chipotle sauce. I’ve added the spices at the end of the cooking process because some spices (like paprika) can burn and give a sour taste if overcooked. I suggest adding the spice mix one or two minutes before the meat is done.
A fluffy inside with crunchy skin is the goal! The best way for your potato to get those two winning attributes is to cook it whole in aluminum paper and let it cook for about an hour (depending on the size, check it out with a stab to the heart;) and then once cooked… you scoop some of the potato flesh out and mash it with butter or keep it for a potato salad or a tortilla. To make the extra skin crisp, you’ll need a touch of oil over the skin and a sprinkle of salt, then broil the potato skin side up until it gets nice and crunchy.
The stuffing is Mexican-flavored meat and some lettuce, tomato, sour cream and cheese toppings. You could have some extra Pico de Gallo, guacamole, caramelized onion, or other popular taco toppings.
To Serve with
So let’s get the heat going!
Baked Twice Sweet Potato a la Mexicana
- 2 big sweet potatoes
- 150 g ground meat (pork and/or beef)
- 1/2 yellow onion (finely chopped)
- 1 garlic clove ( finely chopped)
- 1 tbsp salsa de Chili Chipotle
- 2 tbsp canola oil (any vegetable oil to fry)
- salt and pepper
The Taco Spice-Mix
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp cayenne powder
- 1 tsp paprika
- t tsp oregano
- 1 tsp cornstarch
- salt and pepper
Toppings (to taste)
- tomato (diced)
- cheddar cheese (or Monterey Jack)
- sour cream
- Start by cleaning the potatoes, pat them dry, give them a halfway-through cut on the length and cover them with aluminum paper. Cook at 180°C (350F°) for an hour or until tender in the center. Cover the skin with a bit of oil (I use olive oil) and sprinkle some salt. Broil skin side up for 10 to 12 minutes until crisp.
- During the last 10 minutes of the potato, make the meat; Start by cooking in a pan, for 5-7 minutes at medium-low heat, with the onion in some olive oil and salt until translucent.
- Season the meat with salt and pepper, and bring the pan to medium-high heat. Add a touch of oil and garlic. Once the pan is hot, add the ground meat and cook at medium-high heat until almost cooked; add the spice mix and the salsa de Chili Chipotle and mix well until cooked. Reserve.
- Once the skin of the sweet potato is crispy, add it to a plate and fill it with the seasoned Mexican meat. Let people serve their own toppings at the table; lettuce, tomato, cheddar, sour cream and chives.