Taco Stuffed Sweet Potatoes (Print)

Sweet potatoes filled with taco beef, beans, and fresh toppings—a bold, Mexican-inspired comfort dish.

# Components:

→ Produce

01 - 4 medium sweet potatoes, scrubbed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, diced
05 - 1 avocado, diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1 lime, cut into wedges

→ Meat & Poultry

08 - 1 lb (approx. 450 g) ground beef or ground turkey

→ Pantry Staples

09 - 1 tbsp olive oil
10 - 1 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 1/4 cup tomato sauce
17 - 1 can (15 oz/425 g) black beans, drained and rinsed

→ Dairy

18 - 1/2 cup shredded cheddar cheese
19 - 1/2 cup sour cream or Greek yogurt

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Prick each sweet potato all over with a fork. Place on the prepared baking sheet and roast for 40-45 minutes, or until fork-tender.
02 - While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
03 - Add ground beef (or turkey) to the skillet. Cook, breaking it apart with a spoon, until thoroughly browned, approximately 6-8 minutes. Drain off any excess fat.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
05 - Incorporate the tomato sauce and drained, rinsed black beans into the skillet. Simmer for 2-3 minutes, allowing the flavors to meld and the mixture to heat through. Remove from heat.
06 - Once the sweet potatoes are tender, carefully remove them from the oven and allow them to cool slightly. Slice each potato lengthwise, gently open to create a cavity, and fluff the interior flesh with a fork.
07 - Spoon the warm taco beef and bean mixture into each prepared sweet potato. Garnish generously with diced cherry tomatoes, shredded cheese, a dollop of sour cream (or Greek yogurt), diced avocado, chopped cilantro, and a squeeze of fresh lime juice.

# Expert Advice:

01 -
  • Ready in just one hour with minimal prep work
  • Naturally gluten free and easily adaptable for dietary needs
  • Perfect balance of sweet and savory flavors
  • Complete meal in one dish fewer dishes to wash
  • Great for meal prep can be partially prepared ahead
02 -
  • Each serving provides almost a full day of vitamin A from the sweet potatoes
  • The combination of meat and beans offers complete protein
  • Perfect for meal prepping the components ahead of time
  • Can be customized for various dietary needs without sacrificing flavor
  • Makes excellent leftovers the flavors develop even more overnight
03 -
  • Trust your instincts when roasting the sweet potatoes as their size will affect cooking time. The fork test is more reliable than timing when determining doneness.
  • Always allow the spices to toast briefly before adding liquids this develops their flavors significantly.
  • For meal prep efficiency use the oven time to prepare all your toppings and filling simultaneously.
  • If serving to guests consider using slightly smaller sweet potatoes and serving them as a stunning first course rather than a main dish.

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