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Gluten Free Taco-Stuffed Sweet Potatoes

Prep time: 25 mins
Cook time: 52 mins
Calories: 633

These stuffed potatoes add a delicious twist to taco night. Roasted sweet potatoes bring spicy pork, buttery avocado and earthy beans into a warm embrace. Perfect for taming even the biggest appetite.

No Dud Spuds

Why does the dieting world make people feel so bad about eating potatoes? Yes, potatoes contain carbs, but their other nutrition numbers fit nicely into a healthy diet. (Not if they’re deep-fried!)

White-flesh potatoes are rich in a range of vital nutrients, including vitamin C, potassium, vitamin B6 and magnesium. Sweet potatoes provide a wallop of beta-carotene, which can be converted into vitamin A in the body to bolster immune health.

Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

Yields 4 servings


  • 4 medium sweet potatoes
  • 3 teaspoons canola oil or grapeseed oil, divided
  • 1 small yellow onion, chopped
  • 1/2 teaspoon salt
  • 3/4 pound lean ground pork
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 ripe avocado, peeled and pitted
  • Juice of 1/2 lime
  • 1 garlic clove, minced
  • 2 pinches salt
  • 1 cup cooked or canned black beans
  • 1 cup jarred gluten-free salsa of choice
  • 1/4 cup unsalted roasted pumpkin seeds
  • 1/4 cup chopped cilantro


1Preheat oven to 400°F.

2Place sweet potatoes on a baking sheet and poke each a few times with a fork. Brush each with 1/4 teaspoon oil. Place in preheated oven and bake 40 minutes or until potatoes are very tender.

3While potatoes are baking, heat 2 teaspoons oil in a large skillet over medium heat. Add onion and salt; cook until onion softens and begins to brown, about 6 minutes. Add ground pork to pan and heat until browned through, about 5 minutes. Pour in ¼ cup water; then stir in chili powder, oregano, cumin, garlic powder, onion powder and black pepper. Cook 1 minute.

4In a medium bowl, mash together avocado, lime juice, garlic and 2 pinches of salt.

5Slice open roasted sweet potatoes. Fill each with pork mixture and black beans. Then top with avocado mixture, salsa, pumpkin seeds and cilantro.

1 serving contains 633 calories, 35g total fat, 9g saturated fat, 0g trans fat, 60mg cholesterol, 634mg sodium, 56g carbohydrates, 12g fiber, 13g sugars, 27g protein.