Source: Everyday Food, June 2005
- 4 medium sweet potatoes
- 3 cups Taco Filling, thawed
- Sour cream (optional)
- pickled jalapeno chiles (optional)
- shredded cheddar cheese (optional)
- Chopped fresh cilantro
Preheat oven to 400 degrees. Scrub sweet potatoes; prick several times with a fork. Place on a baking sheet. Bake until tender when pierced with the tip of a paring knife, 45 to 60 minutes.
Meanwhile, heat Taco Filling in a saucepan over low heat (or in the microwave). Split open sweet potatoes with a fork; top with filling.
Garnish as desired with sour cream, sliced pickled jalapeno chiles, shredded cheddar cheese, and chopped fresh cilantro.