Taco Stuffed Sweet Potatoes

Happy Friday! This upcoming weekend is a very welcomed one. With two wedding showers, a baby shower, and a bachelorette party, these next couple days are going to be filled with lots of celebration for some very special people in my life. It will certainly be busy, but I am excited to spend some time with some great friends, enjoy the sunshine (it’s about time – is Chicago the new Seattle?), and eat some yummy treats. Whatever your plans are, I hope they are filled with your own special people this weekend!

Before my long weekend ahead, I wanted to share a delicious meal hubs and I made this week. Admittedly we were a little thrown off by the rain and chilly temperatures as we covered our grill back up again after the 70-degree weather a couple short weeks ago. I was looking for something warm to fill us up and nothing does that better than sweet potatoes. A few other blogs I’ve read recently combine sweet potatoes with other meals in such a creative way so I thought I could do the same. With some leftover shredded chicken and a never-ending supply of taco toppings in the house, it was super easy to whip up some taco stuffed sweet potatoes. 

Taco Stuffed Sweet Potatoes

Makes 2 servings – 1 potato per serving. 9 WW Sps per serving

Ingredients:

  • 2 medium sized sweet potatoes
  • 6 oz. shredded chicken
    • I had a lot of shredded chicken leftover so that’s what I used. At the beginning of the week I threw 1 lb. of chicken in to the crockpot and cooked on high for four hours with a little olive oil, cumin, chipotle chili powder, and a pinch of garlic powder. It makes for your own taco seasoning 🙂
  • 4 tbs salsa
  • 1/2 cup chopped tomatoes
  • 1/2 medium sized avocado – sliced
  • 1/2 cup shredded lettuce
  1. Preheat oven to 375 degrees.
  2. After rinsing off potatoes, puncture holes all over each potato using a fork. Wrap lightly in tin foil and place in oven. Bake for 40-50 minutes or until potatoes are soft. 
  3. Slice an ‘X’ in the top of each potato and ‘smush’ (a technical term) each side to form a pocket perfect for toppings. 
  4. Top potato with chicken first, and then toppings. 
  5. Enjoy! 

 

Happy Weekend’ing!

2 Comments

  1. May 5, 2017 / 12:40 pm

    Of course my eyes went straight to the giant slice of avocado on top! This sounds amazing and so easy since we always have shredded chicken. Will be trying ASAP! <3

    • Sweet T and a Honey B
      Author
      May 5, 2017 / 3:56 pm

      Let’s be honest- after this picture was taken I added more avocado on top… not sorry.

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