Description
This Easy Taco Stuffed Sweet Potatoes recipe combines perfectly roasted sweet potatoes with a flavorful, spiced ground beef taco filling. Topped with your favorite taco accompaniments like guacamole, cheddar cheese, pico de gallo, and sour cream, this dish is a satisfying and wholesome meal that’s simple to prepare and full of bold Mexican-inspired flavors.
Ingredients
Units
Scale
Sweet Potatoes
- 2 sweet potatoes
- Olive oil, for rubbing
- Salt and black pepper, to season
Taco Filling
- 1 lb. ground beef
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 14.5 oz canned fire roasted diced tomatoes (not drained)
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil, splash for cooking
Toppings (Optional)
- Guacamole
- Cheddar cheese
- Pico de gallo
- Sour cream
Instructions
- Roast the sweet potatoes: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper. Wash and scrub the sweet potatoes thoroughly, then pat them dry. Using a fork, poke holes all over each potato to allow steam to escape. Place the potatoes on the prepared baking pan. Rub each potato with olive oil and season all sides with salt and black pepper. Bake for 40-45 minutes until the potatoes are tender and easily pierced with a fork.
- Prepare the taco filling: Heat a splash of olive oil in a large sauté pan over medium-high heat. Once the oil is hot, add the minced garlic and chopped onions. Cook for a few minutes until the onions soften and become translucent. Add the ground beef along with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Brown the beef, breaking it apart with a spatula, and cook until no longer pink, about 3-4 minutes. Pour in the undrained canned fire roasted diced tomatoes and continue cooking for 5-7 minutes until much of the liquid has evaporated and the mixture thickens.
- Stuff the sweet potatoes: When the sweet potatoes are fully cooked, remove them from the oven and let them cool slightly. Slice each sweet potato lengthwise down the center. Using a fork, fluff the insides gently to create a soft bed for the filling. Spoon the warm taco beef mixture generously into each sweet potato half.
- Serve with toppings: Add your preferred taco toppings such as guacamole, shredded cheddar cheese, pico de gallo, and sour cream. Serve immediately while warm and enjoy a hearty, flavorful meal.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
- Make sure to poke holes in the sweet potatoes before baking to prevent them from bursting in the oven.
- The taco filling can be prepared ahead and refrigerated to save time on serving day.
- Adjust seasoning to taste, especially salt and chili powder, based on your preference for spice.
- Sweet potatoes can be roasted in advance and reheated before stuffing if desired.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 420
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
