Taco Stuffed Sweet Potatoes (Printable Version)

Roasted sweet potatoes filled with taco-seasoned beef and topped with fresh vegetables, cheese, and creamy sour cream.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes

→ Taco Filling

02 - 1 tablespoon olive oil
03 - 1 lb ground beef (or ground turkey for a lighter option)
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ½ cup tomato sauce or salsa
13 - ½ cup canned black beans, rinsed and drained (optional)

→ Toppings

14 - 1 cup shredded cheddar or Monterey Jack cheese
15 - 1 cup diced tomatoes
16 - ½ cup chopped red onion
17 - 1 avocado, diced
18 - ¼ cup chopped fresh cilantro
19 - ¼ cup sour cream or Greek yogurt
20 - Lime wedges (optional)

# Directions:

01 - Preheat oven to 400°F. Prick each sweet potato several times with a fork. Arrange on a baking sheet and roast for 40–50 minutes until fork-tender.
02 - While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add ground beef to the skillet. Cook, breaking apart with a spoon, until evenly browned throughout, about 5–6 minutes. Drain excess fat if needed.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Pour in the tomato sauce or salsa and add the black beans. Simmer for 4–5 minutes until the mixture thickens. Remove from heat.
05 - Once the sweet potatoes are cool enough to handle, slice each one down the center lengthwise. Gently fluff the flesh with a fork, then spoon the taco filling generously into each potato.
06 - Sprinkle shredded cheese over the filled sweet potatoes. Return to the oven for 3–5 minutes until the cheese is fully melted and bubbly.
07 - Top each stuffed sweet potato with diced tomatoes, red onion, avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges on the side.

# Expert Hints:

01 -
  • You get every single flavor of taco night without the mess of shells falling apart in your hands.
  • The sweet potato naturally balances the smoky, spicy filling in a way that regular tortillas never could.
02 -
  • Do not skip pricking the sweet potatoes with a fork, because they will pop in the oven and make a mess you will regret.
  • Let the filling simmer long enough to thicken, since watery filling will soak into the potato and make the bottom soggy.
03 -
  • Line your baking sheet with parchment paper for zero sticking and the easiest cleanup imaginable.
  • Let the sweet potatoes rest for 5 minutes after roasting before slicing them open, because the steam inside needs to settle for fluffier flesh.

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