Bake the sweet potatoes

• Halve the sweet potatoes lengthwise and rub with olive oil, salt and pepper.
• Place cut side up on a baking tray and bake at 200 °C until fork tender.

Cook the filling

• Brown the seasoned ground beef in a frying pan until cooked through.

Fill and crisp the skins

• Scoop out some of the sweet potato flesh to make room for the filling.
• Fill the skins with the beef and top with shredded cheddar.
• Bake at 215 °C until the cheese is melted and the potato skins are crispy.

Serve

• Top the tacos with salsa and sour cream and serve warm.