This recipe reinvents the stuffed, baked potato with a Southwestern twist, using our Taco Filling on top of a sweet-potato base.
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.