Taco Stuffed Sweet Potatoes Recipe

Introduction

Taco stuffed sweet potatoes are a flavorful and satisfying meal that combines the natural sweetness of baked potatoes with a spicy, hearty taco filling. Perfect for a weeknight dinner, this dish is easy to prepare and customizable to your taste.

Ingredients

• 4 medium sweet potatoes
• Olive oil (for drizzling and cooking)
• Salt (to taste)
• 1 pound ground turkey or beef
• 1 can (15 ounces) black beans (drained and rinsed)
• 1 cup corn (frozen or canned)
• 1 packet taco seasoning (or homemade)
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup onion (diced)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado (sliced or diced)
• 1/2 cup sour cream or Greek yogurt
• Fresh cilantro (chopped)
• Lime wedges (for serving)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then poke several holes in each with a fork. Drizzle with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 40-45 minutes, until tender when pierced.
2. Step 2: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the ground turkey or beef and cook, breaking it apart, until browned and cooked through, about 5-7 minutes.
3. Step 3: Stir in the black beans, corn, diced tomatoes, and taco seasoning. Cook for another 5 minutes, allowing the flavors to combine.
4. Step 4: When the sweet potatoes are done, remove from the oven and let cool slightly. Slice each potato down the center without cutting all the way through, then fluff the inside with a fork.
5. Step 5: Fill each sweet potato with the taco mixture, then top with shredded cheese. Return to the oven for 5-7 minutes to melt the cheese.
6. Step 6: Remove from the oven and garnish with avocado, sour cream or Greek yogurt, fresh cilantro, and lime wedges. Serve warm and enjoy!

Tips & Variations

• Use ground chicken or plant-based meat alternatives for a different protein option.
• Add a pinch of smoked paprika or chipotle powder to the taco seasoning for extra smoky flavor.
• Top with fresh salsa or hot sauce if you like added heat.
• You can prepare the taco filling ahead of time and store it in the fridge to save time on busy days.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave on medium power, checking frequently to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular white or Yukon gold potatoes work well. Baking time may vary slightly, so check until tender before stuffing.

Is this recipe suitable for freezing?

You can freeze the taco filling separately in an airtight container for up to 3 months. It’s best to bake sweet potatoes fresh to retain their texture and flavor.

Taco Stuffed Sweet Potatoes Recipe

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4.8 from 57 reviews

This Taco Stuffed Sweet Potatoes recipe combines the natural sweetness of baked sweet potatoes with a savory and spicy taco filling made from ground turkey or beef, black beans, corn, and taco seasoning. Topped with melted cheese, creamy avocado, sour cream, fresh cilantro, and lime wedges, this dish is a hearty and flavorful meal perfect for a quick weeknight dinner or a satisfying lunch.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-Inspired

Ingredients

Scale 1x2x3x

For the Sweet Potatoes:

• 4 medium sweet potatoes
• Olive oil (for drizzling)
• Salt (to taste)

For the Taco Filling:

• 1 pound ground turkey or beef
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 packet taco seasoning (or homemade)
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup onion, diced
• 1 tablespoon olive oil

For Toppings:

• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, sliced or diced
• 1/2 cup sour cream or Greek yogurt
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then poke several holes in each with a fork. Drizzle them with olive oil and sprinkle with salt. Place the sweet potatoes on a baking sheet and bake for about 40-45 minutes, or until tender when pierced with a fork.
2. Make the Taco Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the ground turkey or beef, cooking until browned and fully cooked, about 5-7 minutes. Stir in the black beans, corn, diced tomatoes, and taco seasoning. Cook for an additional 5 minutes to allow the flavors to meld.
3. Assemble the Stuffed Sweet Potatoes: Remove the baked sweet potatoes from the oven and let them cool slightly. Slice each potato down the center without cutting all the way through. Fluff the insides with a fork and spoon the taco filling inside. Top each potato with shredded cheese.
4. Serve: Return the stuffed sweet potatoes to the oven and bake for about 5-7 minutes, or until the cheese is melted. Remove from the oven and garnish with avocado slices or diced avocado, sour cream or Greek yogurt, fresh cilantro, and lime wedges. Serve warm and enjoy.

Notes

• You can substitute ground beef with ground turkey for a leaner option.
• Use homemade taco seasoning to control salt and spice levels.
• For extra heat, add diced jalapeños to the taco filling.
• Leftover stuffed sweet potatoes can be refrigerated and reheated in the oven.
• To make it vegetarian, skip the meat and add extra beans or tofu.

Keywords: taco stuffed sweet potatoes, baked sweet potatoes, ground turkey taco, healthy taco recipe, easy dinner, Mexican-inspired