Sweet Potato Foil Packet Taco

Ok so I've seen this recipe now several times and always had the same opinion..a little strange. Part of me thought it would be ok and the other part thought it was just a little too strange, but after seeing it pop up on several food blogs I thought it was worth trying, and I'm glad I did! The part I love the most about this recipe is that I felt like I was actually making a really healthy meal with sweet potato and spinach and even the taco meat with black beans..yum! Anyway with that said this is probably not for everyone, although Frank really like it which is saying a lot since it had so many vegetables:) and even Parker really liked it, but if your not a big sweet potato fan this is not for you because it's definitely a strong flavor in this meal. The other part I was worried about was the spinach which can sometimes be a little strong in some dishes, but I honestly didn't even notice it in there. Anyway on to the recipe, and I'm sorry because I totally forgot to take a picture but you can find it over at perrysplate.com.

3/4-1 lb ground beef
3-4 T. taco seasoning
8 oz. tomato sauce
1 can black beans, drained
3 sweet potatoes, peeled and cut into small cubes
4-5 t. butter
1 1/2 c. spinach
1 1/2 c. cheese
favorite taco toppings: salsa, sour cream, or guacamole
5-6 12-inch pieces of tin foil

Preheat oven to 425. Start by browning your hamburger and drain. Add taco seasonings, tomato sauce, and beans and set aside. Assemble your foil packets by adding a large cup of sweet potatoes, place a teaspoon of butter on top and sprinkle with a little salt. Then add a little spinach and about a 1/2 c. of your taco meat ( I made ours a little big and only made about 4, but they were 4 big servings which filled me more than I expected) top with some cheese. Fold the foil packets up by first pulling together the shortest sides and fold down, roll the two lengthwise sides in until sealed (just like making tin foil dinners or however it works for you just so it's completely sealed) Place on a rimmed cookie sheet and cook for 25-30 minutes.

Nutrition Facts

Servings 6

Amount Per Serving

Calories 253Calories from Fat 140

Total Fat 32.6 50%

Saturated Fat 18g 90%

Cholesterol 130mg 43%

Sodium 1127mg 47%

Total Carbohydrates 108g 36%

Dietary Fiber 18g 72%

Sugars 16g

Protein 60.0g

Vitamin A 806% • Vitamin C 76% Calcium 56% • Iron 53%

Nutrition Grade A

* Based on a 2000 calorie diet

FYI- the butter and cheese is what makes this so high in saturated fat if your wanting to cut back.