Whole30 Taco Sweet Potato Skins with Avocado Crema

Recipe by IG user @organicallyaddison

Ingredients:

• 6 large sweet potatoes
• 2 TBL ghee
• 1/2 pound ground meat (I used Teton Waters Ranch Southwest burgers)
• 1/4 cup onion, chopped
• 1/4 cup red pepper, diced
• 1/4 cup green pepper, diced
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 cup salsa
• Green onion, for garnish
• Cilantro, for garnish

AVOCADO CREMA:

• 1 avocado, flesh removed
• 1/3 cup coconut cream, chilled
• 1/4 tsp minced garlic
• Squeeze lime juice

Recipe:

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.  Set aside.
2. On a microwave safe plate, microwave sweet potatoes for 10-12 minutes, until soft and tender.  Be VERY careful handling potatoes; they are extremely hot.
3. Meanwhile, make taco filling.  Add ground meat to a skillet over medium heat.  Once browned, add in onion, peppers, spices and salsa.  Cook for 4-5 minutes, until peppers are tender.
4. Carefully slice each sweet potato in half lengthwise.  Scoop out the insides of the sweet potato, leaving about half an inch of filling around the edges.
5. In a small microwave dish, melt ghee.  Brush melted ghee on the insides and edges of each potato.
6. Scoop taco filling into each potato.  Bake for 7-8 minutes, until sweet potato skins start to become crispy on the edges.
7. Remove from oven.  Garnish with cilantro and avocado crema.
8. To make the avocado crema, add all ingredients to a blender or food processor and blend until smooth.