Stuffed sweet potatoes are a delightful way to enjoy a nutritious, flavorful, and satisfying meal. By combining the earthy sweetness of roasted sweet potatoes with the bold, zesty flavors of taco-seasoned ground beef and vibrant toppings, this dish is as delicious as it is colorful. Perfect for a weeknight dinner or a fun meal to serve guests, these taco stuffed sweet potatoes are easy to customize with your favorite toppings, like guacamole, salsa, and shredded cheese. Not only are they loaded with nutrients like fiber, vitamins, and protein, but they’re also naturally gluten-free and can easily be made dairy-free or vegetarian.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1/2 cup water
- 1 cup black beans, rinsed and drained (optional)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Toppings: diced tomatoes, sliced avocado, sour cream, fresh cilantro, sliced jalapeños, salsa, or guacamole
Instructions
- Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke several holes in them with a fork. Rub each potato with a bit of olive oil and place them on a baking sheet. Bake for 45–60 minutes, or until the potatoes are tender and a fork easily pierces through. - Prepare the Taco Filling
While the potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until fragrant and softened (about 2–3 minutes). Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain any excess fat.Stir in the taco seasoning and water, then mix well. Let the mixture simmer for 3–5 minutes until the sauce thickens. Stir in the black beans and corn, cooking for another 2 minutes to heat through.
- Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are done, let them cool slightly. Slice each potato lengthwise, being careful not to cut all the way through. Gently fluff the inside of the sweet potato with a fork to create a well.Spoon the taco filling generously into each potato. Top with shredded cheese (if using) while the mixture is still hot to melt the cheese slightly.
- Add Toppings and Serve
Finish with your choice of toppings, such as diced tomatoes, avocado slices, a dollop of sour cream, fresh cilantro, and a drizzle of salsa or guacamole. Serve immediately and enjoy!
Tips
- To make it vegetarian, substitute the ground meat with crumbled tofu, lentils, or a plant-based ground beef alternative.
- For a dairy-free version, skip the cheese or use a vegan alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
