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Taco Stuffed Sweet Potatoes

Taco Stuffed Sweet Potatoes

A flavorful and nutritious alternative to traditional tacos, these Taco Stuffed Sweet Potatoes combine spicy taco fillings with the natural sweetness of roasted sweet potatoes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 415
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 4 medium sweet potatoes, scrubbed clean
For the taco filling
  • 1 lb lean ground beef or ground turkey
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup frozen or canned corn
  • 1/4 cup water or beef broth
  • 1 cup shredded cheddar or Mexican blend cheese
For garnishing
  • 1 ripe avocado, sliced or mashed
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt for dolloping
  • Lime wedges for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Use a fork to prick each sweet potato several times all over. Place them on a parchment-lined baking sheet and bake for 40 to 50 minutes.
  2. You will know they are ready when they feel soft to the touch and a knife easily pierces the center.
  3. If you are short on time, you can microwave them on high for 8 to 10 minutes, though roasting yields a better flavor.
Cooking the meat
  1. While the potatoes roast, heat the olive oil in a large skillet over medium-high heat.
  2. Add the diced onion and cook until translucent, about 3 minutes.
  3. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.
  4. Drain any excess fat, then stir in the taco seasoning, black beans, corn, and water.
  5. Simmer the mixture for 5 minutes until the liquid reduces and the flavors meld together.
Stuffing the potatoes
  1. Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
  2. Slice each potato down the center lengthwise, being careful not to cut all the way through.
  3. Use a fork to gently fluff the inside flesh and spoon a generous amount of taco meat mixture into each potato.
  4. Sprinkle the shredded cheese over the top of each stuffed potato.
Final touches
  1. Return the stuffed potatoes to the oven for 2 to 3 minutes, or until the cheese is bubbly and melted.
  2. Remove from the oven and top each potato with avocado slices, a dollop of sour cream, and fresh cilantro.
  3. Squeeze a fresh lime wedge over everything right before serving to brighten the flavors.

Notes

For best results, choose sweet potatoes that are similar in size and shape so they cook evenly. If you want a crispier skin, rub the outside with olive oil and salt before baking. Store leftovers in the refrigerator for up to 3 days without toppings.
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