Roasted Sweet Potato Bundles

• 4
  cups
  peeled and diced sweet potato
  (½-inch cubes, see Note 2)
• 1
  (1-ounce) packet
  taco seasoning
  (or homemade blend—see Quick Tip above & Note 3)
• 1
  tablespoon
  olive oil
• 1
  cup
  diced red onion
  (about 1 medium onion, optional)
• 1
  pound
  lean ground turkey
  (93/7, or ground beef)
• ¾
  cup
  mild red enchilada sauce
  (see Note 4)
• 1
  (15-ounce) can
  black beans
  (drained and rinsed)
• 1
  cup
  freshly shredded sharp Cheddar cheese
  (packed, see Note 5)
• Salt and pepper
• Toppings as desired
  (see Note 6 for suggestions)

1. Preheat your oven to 425°F or prepare your grill to reach a temperature of 425–450°F. Tear off four large pieces of heavy-duty aluminum foil (approximately 18×12 inches each) and generously spray the dull side of each piece with cooking spray.
2. Bring a large pot with 8 cups of water to a rolling boil. Once boiling, add 1 tablespoon of salt to the water. Add the diced sweet potatoes and boil for 5–7 minutes, or until they are just tender-crisp (they should still be a bit firm, as they will continue to cook in the foil packets). Drain the sweet potatoes thoroughly in a colander, then toss them with ¼ teaspoon each of salt and pepper while still in the colander.
3. In a large pan, heat 1 tablespoon of olive oil over high heat until shimmering. Add the diced red onion and sauté for 2 minutes, until slightly softened. Push the onion to the edges of the pan and add the ground turkey (or beef) to the center. Allow the meat to sear undisturbed for a few minutes to develop a nice brown crust before breaking it apart with a wooden spoon. Continue browning the meat most of the way through, which typically takes 3–5 minutes. If necessary, drain or remove any excess grease.
4. Reduce the heat to medium. Add the taco seasoning to the browned meat and stir constantly until the meat is fully cooked through and the seasoning is incredibly fragrant, about 1–3 minutes. Pour in the mild red enchilada sauce and simmer the mixture until it has nicely thickened, approximately 2-3 minutes. Remove the pan from the heat and stir in the drained and rinsed black beans. Taste the mixture and add more salt and pepper if needed to achieve your desired seasoning.
5. Divide the par-boiled sweet potatoes evenly among the four prepared foil sheets. On top of the sweet potatoes, evenly distribute the shredded sharp Cheddar cheese, using about ¼ cup per packet. Finally, spoon the taco meat and black bean mixture in an even layer over the cheese in each packet.
6. To seal the packets, bring the two long ends of each foil sheet together and fold them down tightly multiple times to create a strong seam. Then, fold in the short sides (the ends) to ensure each packet is completely sealed, trapping all the steam and flavors inside. Remember, do not double wrap in foil as this can alter cooking times.
7. Place the sealed packets directly on a large sheet pan if cooking in the oven, or directly onto the preheated grill grates. Cook for 10–15 minutes on the grill, or 15–20 minutes in the oven. Once cooked, remove the packets and let them stand, still sealed, for 1 minute out of the oven or off the grill. Carefully open each packet, being mindful of the burst of hot steam that will escape. Give everything a really good stir to combine the melted cheese and ingredients. Add your favorite taco toppings (see suggestions above) and dig into your delicious meal!

Note 2: Precise Potato Prep. The success of perfectly tender sweet potatoes in your packets hinges on their size. Cut your sweet potatoes into small, even, and consistent ½-inch cubes. This uniform size ensures that every piece cooks at the same rate, resulting in perfectly tender potatoes throughout your meal. The recommended cooking times in this recipe are based on this specific cubing.

Note 3: Craft Your Own Taco Seasoning. For a fresh and customizable flavor, you can easily make your own taco seasoning blend. Combine 1 tablespoon ground chili powder, 1 teaspoon each of ground cumin and paprika, and ½ teaspoon each of onion powder, garlic powder, and dried oregano. Finish with fine sea salt and black pepper to taste. This blend will yield the equivalent of one store-bought packet.

Note 4: Choosing Your Enchilada Sauce. The flavor and heat level of enchilada sauce can vary significantly between brands. My personal favorite and recommendation for this recipe is Old El Paso® mild red enchilada sauce for its consistent, balanced flavor. If you’re using another brand, it’s a good idea to taste it first to ensure the spice level is to your liking and that you enjoy its overall flavor profile. As an alternative, you can always make my delicious homemade Enchilada Sauce.

Note 5: The Best Cheese for Melting. For the most flavorful and perfectly melted cheese, I highly recommend using sharp or extra-sharp Cheddar in this recipe. Its rich, pungent flavor beautifully complements the taco seasoning and sweet potatoes. Crucially, grate your cheese from a block just before use. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly and can introduce excess oil into your foil packs. Gently pack the shredded cheese into a measuring cup for an accurate measurement.

Note 6: Topping Ideas Galore! Unleash your creativity with toppings! Some fantastic options include fresh cilantro or green onions for brightness, zesty fresh lime wedges, creamy ripe diced avocado or homemade guacamole, cooling sour cream, or crunchy crushed tortilla chips. A special touch is a sour cream drizzle: simply whisk 2 tablespoons of light sour cream with 1 tablespoon of lime juice until smooth. Transfer it to a small bag, snip off a tiny tip, and drizzle generously over your opened packets. This drizzle is incredibly good and can easily be doubled or tripled!

Storage Tips: Leftover Taco Sweet Potato Foil Packets are fantastic for lunch the next day! To store, you can either keep them sealed in their original foil packs or transfer the contents to an airtight container. Refrigerate promptly and consume within 3 days for the best quality and safety. Reheat gently in the microwave or oven until warmed through.

Nutrition