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Taco Stuffed Sweet Potatoes Recipe

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4.4 from 193 reviews

These Taco Stuffed Sweet Potatoes are a hearty and flavorful meal combining roasted sweet potatoes with a savory taco filling made of seasoned ground meat, black beans, corn, and tomatoes. Topped with melted cheese and fresh garnishes like avocado, salsa, and cilantro, this dish offers a perfect blend of healthy ingredients and bold Mexican-inspired flavors, ideal for a satisfying weeknight dinner or casual gathering.

Ingredients

Sweet Potatoes

  • 4 medium to large sweet potatoes (8-10 oz each)
  • 2 tbsp olive oil, plus extra for drizzling
  • 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste

Taco Filling

  • 1 lb lean ground beef (or ground turkey/plant-based crumble)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper (any color), finely diced (optional)
  • 1 (14.5-oz) can diced tomatoes, undrained OR 1 cup tomato sauce
  • 2 tbsp taco seasoning blend
  • 1/2 cup beef broth (or chicken/vegetable broth)
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed

Toppings

  • 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 ripe avocado, diced or mashed
  • 1/2 cup salsa
  • Fresh cilantro, chopped
  • Sliced pickled or fresh jalapeños
  • Lime wedges
  • Flaky sea salt (optional)

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub and dry the sweet potatoes, then pierce each several times with a fork. Drizzle them with olive oil, rub to coat evenly, and season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Place the potatoes on a baking sheet and roast for 45-60 minutes until they are very tender when pierced with a fork. Remove from oven and let them cool slightly so they’re easier to handle.
  2. Prepare the Vegetables: While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely diced onion and sauté for 5-7 minutes, or until translucent and soft. Stir in the minced garlic and diced bell pepper (if using) and cook for an additional 2-3 minutes until fragrant.
  3. Cook the Meat: Push the sautéed vegetables to one side of the skillet and add the ground meat to the cleared space. Brown the meat for 8-10 minutes, breaking it up into small pieces with a spoon or spatula as it cooks. Once browned, drain off any excess fat from the skillet. Stir in 2 tablespoons of taco seasoning and cook for 1 minute to toast the spices.
  4. Simmer the Taco Filling: Add the undrained diced tomatoes or tomato sauce and 1/2 cup of broth to the skillet. Bring everything to a gentle simmer and then reduce the heat to low. Allow the mixture to simmer, uncovered, for 10-15 minutes, stirring occasionally, until the sauce thickens and flavors meld. Stir in the rinsed black beans and thawed corn, then simmer for another 3-5 minutes until heated through. Taste the filling and adjust seasoning with additional salt and pepper as desired. Remove from heat.
  5. Stuff the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, carefully slice each one lengthwise to create a boat shape. Use a fork to gently fluff the sweet potato flesh inside the cavity to create room for the filling. Spoon a generous portion of the warm taco mixture into each sweet potato boat.
  6. Add Cheese and Melt: If desired, sprinkle about 1 cup of shredded cheese evenly over the stuffed sweet potatoes. Return them to the oven (still at 400°F/200°C) for 5-10 minutes, or until the cheese is fully melted, bubbly, and slightly golden around the edges.
  7. Serve with Toppings: Transfer the taco stuffed sweet potatoes to serving plates. Offer a variety of toppings such as sour cream or Greek yogurt, diced or mashed avocado, salsa, chopped fresh cilantro, sliced jalapeños, and lime wedges. Sprinkle with flaky sea salt if you like. Serve immediately and enjoy!

Notes

  • You can substitute lean ground turkey or a plant-based crumble for the beef to make this recipe leaner or vegetarian.
  • Bell pepper is optional but adds nice sweetness and color to the filling.
  • Use your favorite taco seasoning blend or make your own for a customized flavor.
  • If you prefer a spicier dish, add extra jalapeños or more seasoning to the filling.
  • For a dairy-free version, omit the cheese and sour cream or use vegan alternatives.
  • Leftover taco filling can be stored in the refrigerator for up to 3 days and reheated for quick meals.
  • Ensure sweet potatoes are fully cooked and tender before stuffing to ensure the best texture.

Find it online: https://forkvista.com/taco-stuffed-sweet-potatoes-recipe/