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Taco Stuffed Sweet Potatoes Recipe

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4.6 from 70 reviews

Taco Stuffed Sweet Potatoes are a flavorful and satisfying meal combining tender roasted sweet potatoes with a spicy ground beef taco filling, black beans, and corn. Finished with melted cheese and fresh toppings like sour cream, avocado, salsa, and cilantro, this recipe offers a delicious twist on traditional tacos with a nutritious, gluten-free base.

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 Sweet Potatoes: Preheat oven to 400°F (200°C). Scrub, dry, and pierce the sweet potatoes with a fork. Drizzle with olive oil, rub to coat, and season with 1/2 tsp salt and 1/4 tsp pepper. Place them on a baking sheet and roast for 45-60 minutes until very tender. Remove and let cool slightly.
  2. Sauté Aromatics: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté the diced onion for 5-7 minutes until translucent. Add minced garlic and diced bell pepper (if using), cooking for another 2-3 minutes until fragrant.
  3. Brown Meat: Push vegetables aside and add the ground meat. Brown it for 8-10 minutes, breaking up any chunks. Drain excess fat. Stir in 2 tbsp taco seasoning and cook for 1 minute. Add diced tomatoes or tomato sauce along with 1/2 cup broth.
  4. Simmer Filling: Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 10-15 minutes until the sauce thickens. Stir in rinsed black beans and thawed corn, simmering for an additional 3-5 minutes to heat through. Taste and adjust seasoning with salt and pepper. Remove from heat.
  5. Prepare Sweet Potato Boats: Carefully slice each slightly cooled sweet potato lengthwise, creating a boat shape. Gently fluff the warm flesh inside with a fork. Spoon a generous amount of the taco filling into each sweet potato cavity.
  6. Melt Cheese: If desired, sprinkle each stuffed sweet potato with shredded cheese. Return to the oven at 400°F (200°C) for 5-10 minutes until the cheese is melted and bubbly.
  7. Add Toppings and Serve: Transfer the stuffed sweet potatoes to plates and offer toppings such as sour cream or Greek yogurt, avocado or guacamole, salsa, fresh cilantro, sliced jalapeños, and lime wedges. Serve immediately and enjoy!

Notes

  • Sweet potatoes can vary in size; adjust roasting time accordingly until tender.
  • Ground turkey or plant-based crumbles can be used as a substitute for beef.
  • For a spicier dish, add more jalapeños or extra taco seasoning.
  • Leftover filling can be refrigerated for up to 3 days and used in other meals like burritos or salads.
  • To make this recipe vegan, use plant-based crumbles and vegan cheese and omit sour cream or use a vegan alternative.

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