Sweet Potato and Italian Sausage Baked Tacos
Is Taco Thursday a thing? Let’s make it one. Taco Tuesday and then Cinco de Mayo yesterday? We need to keep the taco train going! Baked tacos are a favorite in our house and were on the menu this week. It’s a deliciously fun twist on traditional taco night. We were out of ground sausage so I substituted ground turkey and they were fantastic! 🌮🌮🌮
Serves 6
Ingredients :
2-4 Tbsp avocado or olive oil
1/2 large yellow onion
3 cloves garlic
1 lb ground Italian sausage (can substitute ground turkey or chicken)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1 tsp kosher salt
1/4 tsp black pepper
1 1/2 cup sweet potatoes, peeled and diced into small squares (roughly 1/2” pieces)
2 Tbsp chicken broth
6 flour tortillas, 8” diameter (don’t go bigger or smaller in size)
1/2 cup shredded mozzarella
Garnish:
Avocado slices
Pineapple or mango, diced very small
Cojita cheese
Salsa
Directions:
Preheat oven to 400 degrees.
Heat oil over high heat in a large skillet. Add onions cook for 4-5 minutes or until lightly browned. Add garlic and turn down heat to medium high. Cook 2-3 more minutes.
Add ground sausage, salt, pepper and seasonings. Cook 5-7 minutes or until just starting to brown. While cooking, use a wooden spoon or spatula to break up into small pieces.
Add diced sweet potatoes and 2 Tbsp chicken broth. Cover. Cook 8-10 minutes over low heat, stirring frequently but being careful to not break up the potatoes too much.
Lay tortillas out flat on a cookie sheet, sprayed with nonstick cooking spray. Spoon roughly 1/2 cup of the sausage mixture onto the right side of each tortilla. Sprinkle 1-2 Tbsp shredded mozzarella cheese. Fold tortilla in half, pressing gently so top stays down. Repeat with remaining tortillas. Drizzle olive oil on top layer of tacos.
Bake tacos for 8-10 minutes or until starting to slightly brown. If you like a crispier taco, place under broiler for 30 seconds at end.
Top with favorite garnishes and serve with side of beans or Spanish rice.