High-Protein Street Corn Taco Sweet Potatoes

Ingredients

• 4 medium sweet potatoes (Halved lengthwise)
• 1.5 lb ground beef or turkey (The source gives a range of 1–2 lb; estimate uses 1.5 lb lean ground beef for nutrition)
• 3 cups corn (Fresh, canned, or frozen; if canned, drain well)
• 0.5 cup plain Greek yogurt (Preferably plain, unsweetened)
• 2 tbsp mayonnaise
• 1 lime juice (Juice of 1 lime, plus extra lime for serving if desired)
• 1 avocado (Diced; optional, and additional avocado may be reserved for topping)
• 0.25 cup cotija cheese (Optional; reserve some for finishing)
• 1 handful fresh cilantro (Chopped or roughly torn; reserve some for garnish)
• taco seasoning (Use to taste; the creator mentions Siete Foods)
• cooking oil (For seasoning the sweet potatoes)
• salt (To taste, including a pinch for the corn mixture)
• black pepper (To taste, for the sweet potatoes)
• garlic powder (To taste for the sweet potatoes and a pinch for the corn mixture)
• onion powder (To taste, for the sweet potatoes)
• chili powder (A pinch for the street-corn mixture)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment if desired. Halve the sweet potatoes lengthwise and place them cut-side down on the sheet.

2. 2

   Season the sweet potatoes with a little cooking oil, salt, black pepper, garlic powder, and onion powder. Rub the seasonings over the cut surfaces so they are evenly coated.

3. 3

   Bake the sweet potatoes cut-side down for 45–60 minutes, until the skins are lightly browned and a knife slides easily through the centers. Remove them from the oven and let them cool briefly while preparing the toppings.

4. 4

   While the potatoes bake, heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it into small crumbles, until browned and cooked through, about 7–10 minutes.

5. 5

   Add taco seasoning to the browned meat and stir thoroughly. Continue cooking for 1–2 minutes so the seasoning becomes fragrant and coats the meat. Remove from the heat.

6. 6

   Prepare the street-corn mixture by placing the corn in a large bowl. Add the Greek yogurt, mayonnaise, lime juice, cotija cheese, and cilantro.

7. 7

   Season the corn mixture with a pinch each of chili powder, garlic powder, and salt. Stir until the corn is evenly coated and the mixture is creamy. Taste and adjust the lime juice or salt if needed.

8. 8

   To assemble, turn the roasted sweet potatoes cut-side up and gently mash the flesh in place with a fork, leaving it inside the skins.

9. 9

   Divide the seasoned taco meat among the mashed sweet potatoes, spooning it directly over the potato flesh.

10. 10

    Top each potato with the creamy street-corn mixture. Finish with the reserved cotija, cilantro, diced avocado, and an additional squeeze of lime, if desired. Serve warm.

Notes

For meal prep, cool the cooked components before refrigerating in airtight containers. Store the avocado and any extra cilantro separately and add them after reheating. The ground meat amount is flexible: use 1 lb for a lighter topping or 2 lb for a meatier, higher-protein version.

Nutrition per serving

• main
• high-protein
• gluten-free
• meal-prep
• baked
• Mexican-inspired
• easy dinner
• sweet potato