Description
This Easy Taco Stuffed Sweet Potatoes recipe combines the natural sweetness of roasted sweet potatoes with a savory, spiced ground beef taco filling. Topped with your favorite taco condiments like guacamole, cheddar cheese, and sour cream, this dish offers a flavorful, satisfying meal perfect for weeknights or gatherings.
Ingredients
Units
Scale
For the Stuffed Sweet Potatoes
- 2 sweet potatoes
- Olive oil, for rubbing
- Salt and pepper, to taste
For the Taco Filling
- 1 lb. ground beef
- 1/2 a 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
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 to remove any dirt, then pat them dry with a paper towel. Using a large fork, poke several holes all over each potato to allow steam to escape during baking. Rub the potatoes with olive oil and season with salt and pepper on all sides. Place them on the prepared baking pan.
- Bake the Sweet Potatoes: Place the pan in the preheated oven and bake for 40-45 minutes, or until the sweet potatoes are soft and tender at the center when pierced with a fork.
- Prepare the Taco Filling: While the sweet potatoes are baking, heat a splash of olive oil in a large sauté pan over medium-high heat. Add the minced garlic and chopped onions to the hot pan and cook until they become soft and tender, about 2-3 minutes. Add the ground beef along with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 3-4 minutes, breaking the beef apart, until it is browned and cooked through.
- Add Tomatoes and Simmer: Stir in the canned fire roasted diced tomatoes with their liquid and continue cooking the mixture for 5-7 minutes, allowing most of the liquid to be absorbed and the flavors to meld.
- Stuff the Potatoes: Once the sweet potatoes are done, remove them from the oven and slice each one lengthwise in half. Use a fork to fluff the insides gently. Spoon the prepared taco beef filling generously into each sweet potato half.
- Serve: Top the stuffed sweet potatoes with your favorite taco toppings such as guacamole, shredded cheddar cheese, pico de gallo, and sour cream. Serve warm and enjoy!
Notes
- You can adjust the spice level by adding more or less chili powder or including a pinch of cayenne pepper if you like it spicy.
- For a lighter option, substitute ground turkey or chicken instead of beef.
- Sweet potatoes can be roasted ahead of time and reheated before stuffing.
- Feel free to experiment with toppings like chopped cilantro, jalapeños, or salsa verde.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 430
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
