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Try this AIP and Mexican-inspired take on a loaded baked potato and I promise you won’t even miss the real deal! I’ve topped these beauties with taco meat, bacon guac, and lime coconut-cream — a combination that is sure to kick your hunger to the curb as well as make your taste buds go wild!
If you are worried about the steps involved in this recipe, all the “toppings” can be easily assembled while the sweet potatoes are cooking in the oven. You can also think of them as bonus recipes you can use in other meals throughout the week!
- 1 lb grass-fed ground beef
- ¼ cup water
- 1 tablespoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- Place the beef in the bottom of a skillet, break up into large clumps, and turn on the heat to medium. Cook the meat for 10-15 minutes, stirring and breaking up clumps occasionally, until all the liquid is absorbed, the meat is fully cooked, and slightly browned.
- Add the water and spices to the meat, and stir to combine. Cook until liquid is absorbed, about a minute or two, turn off heat, and set aside to cool.
- 4 slices pastured, uncured bacon
- 2 avocados
- ½ bunch cilantro, chopped
- 1 lime, juiced
- ¼ red onion, minced
- 1 clove garlic, minced
- sea salt, to taste
- Place the bacon in the bottom of a skillet and turn on the heat to medium. Cook, turning occasionally, until crispy, about 10 minutes. Place the bacon on a plate and the leftover grease in a small container to cool.
- Add the avocados, cilantro, lime juice, onion, and garlic to a medium bowl and stir to combine. When the bacon grease is no longer hot, add it to the avocado mixture. Taste and salt if needed.
- When the bacon is cool, crumble or chop with a knife and add to the guacamole. Set aside.
- Add the coconut concentrate, warm water, lime juice, honey, and sea salt to a blender and blend until fully mixed.
- Set aside at room temperature until using (mixture will thicken as it cools).
- 3 large or 4 small sweet potatoes
- 1 lb AIP Beef Taco Meat (see recipe above)
- 2 cups Bacon Guac (see recipe above)
- 1 cup Lime-Coconut Cream (see recipe above)
- Green onions and additional cilantro, for garnish
- Preheat your oven to 400 degrees F.
- Wrap the sweet potatoes individually in aluminum foil, place in a large baking dish, and cook for at least 1 hour, possibly up to 1 hour 15 minutes depending on the size of your sweet potatoes. They are finished when a fork is easily inserted into the flesh of the sweet potato.
- Place each sweet potato on a plate, and cut one slice into them longwise. Add a serving of taco meat, a serving of guac, and lastly drizzle with lime-coconut cream and sprinkle with green onions and cilantro.