• For this recipe, you can roast the sweet potatoes in the oven or you can cook them in the microwave. If cooking in the microwave, this meal will be ready in under half an hour. If roasting the sweet potatoes in the oven, it will take you an hour or more,  depending on the size of your sweet potatoes.

Roasting the Sweet Potato

• If roasting the sweet potatoes in the oven, preheat the oven to 200˚C or 400˚F.
• Line a baking tray with alfoil or baking paper. Spray lightly with oil so they won't stick.
• Wash and dry the sweet potatoes and poke a couple of holes in them.
• Place them on the prepared tray and roast for 45 minutes to 1 hour, depending on the size of your sweet potatoes. They are done when they are tender. When done, turn oven off and leave them in there until ready.
• After they have been in the oven for around 40 minutes, start making your taco filling.

Cooking the Sweet Potato in the Microwave

• Wash and dry the sweet potatoes and poke a couple of holes in them.
• Place on a microwavable plate and cook for 4 minutes, then turn them over and cook for another 4 - 5 minutes. If they aren't soft enough, you may need to cook them for another 1 to 3 minutes.
• When the sweet potatoes are ready, carefully slice them lengthwise and gently fluff the insides of the potatoes with a fork.
• Spoon the cooked taco mince over the sweet potatoes, then add your desired toppings.

Making the Taco Filling

• Brown the mince, onion, garlic, salt and pepper in a large frypan or skillet over medium heat.
• Drain the fat/grease if needed, and add the taco seasoning and water. 
• Cook for about 5 minutes until mixture has thickened and is cooked through. You may needed to add a little more water to achieve your desired consistency.