Description
These Easy Taco Stuffed Sweet Potatoes are a fun, healthy, and flavorful twist on taco night. Perfectly roasted sweet potatoes are stuffed with seasoned taco meat and topped with all your favorite taco fixings. Naturally gluten-free, packed with nutrients, and totally customizable to suit your taste!
Ingredients
Scale
- For the Sweet Potatoes:
- 4 medium sweet potatoes (smaller, fatter ones for easier stuffing)
- 1 tbsp olive oil
- Salt and black pepper to taste
- For the Taco Filling:
- 1 lb ground beef (90/10 preferred, or ground turkey)
- 1 medium onion, chopped (white or red)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (fire-roasted recommended, undrained)
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 tbsp olive oil (for cooking)
- Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack, etc.)
- Guacamole or diced avocado
- Sour cream or Greek yogurt
- Pico de gallo or salsa
- Pickled jalapenos
- Fresh lime juice
- Fresh cilantro
Instructions
- Prepare the Sweet Potatoes:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Wash and scrub sweet potatoes, then poke holes all over with a fork.
- Rub with olive oil, season with salt and black pepper, and bake for 40–45 minutes until fork-tender.
- Cook the Taco Filling:
- Heat olive oil in a skillet over medium-high heat.
- Add onions and garlic; sauté for 3 minutes until softened.
- Add ground beef or turkey, breaking it up as it cooks. Cook until browned, about 5–7 minutes. Drain excess fat if needed.
- Add spices (chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper). Stir well to coat the meat.
- Add diced tomatoes and simmer for 5–7 minutes until most of the liquid is absorbed. Adjust seasoning if needed.
- Stuff the Sweet Potatoes:
- Remove sweet potatoes from the oven, let cool slightly, and slice them lengthwise.
- Fluff the insides with a fork to create space, then fill generously with taco meat.
- Add Toppings and Serve:
- Top with shredded cheese, guacamole, sour cream, or your favorite toppings.
- Garnish with fresh cilantro and a squeeze of lime juice. Serve hot and enjoy!
Notes
- You can prep the taco filling and sweet potatoes ahead of time and reheat when ready to serve.
- For a vegetarian option, use black beans or sautéed mushrooms instead of meat.
- Store leftovers in the fridge for up to 4 days or freeze the taco meat for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican-Inspired