Sweet Potato Foil Packet Tacos

I have to thank my sis-in-law Tina for introducing me to this recipe and to the blog from whence it hails. Seriously, I now stalk Perrys' Plate because everything there is fresh, healthy, and inspirational. I definitely will use it as a resource for cooking with kids. 

Anyway, these tacos are really good. The sweet potatoes are perfectly buttery and yummy. Plus, with the spinach, beans, and (of course) the sweet potatoes, this is the healthiest version of a taco I've ever sunk my teeth into.

Because it was such a success our first attempt, this meal has been put into our "usual" rotation and I'm sure it will remain there for a very long time. And because it's cooked in a foil packet, I'm predicting its use for camping this summer. Mmmm...roasting over a fire...gets me all excited just thinking about it!

You should really give this recipe a try. I will guarantee you won't regret it. For realz.

Sweet Potato Foil Packet Tacos

Ingredients:
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Directions:
Preheat oven to 425 degrees F.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.

Serve with sour cream, salsa, and/or guacamole.

Makes 6 servings.