Description
This Taco Stuffed Sweet Potatoes recipe is a delicious and nutritious meal combining roasted sweet potatoes with a flavorful taco-seasoned ground beef filling, topped with cheese, sour cream, avocado, and fresh garnishes. Perfect for a hearty gluten-free main course, it’s ideal for taco night or a healthy family dinner.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- Olive oil
- Salt
- Pepper
Taco Filling
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 1/2 cup water
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
Toppings
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1 avocado, sliced
- 2 green onions, sliced
- Chopped cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly, then prick each one several times with a fork. Lightly rub them with olive oil and sprinkle with salt. Place the potatoes on a baking sheet ready for roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 45 to 50 minutes, until they are tender when pierced with a fork. This slow roasting brings out their natural sweetness and softens them for stuffing.
- Cook Taco Meat: While the potatoes roast, heat a skillet over medium heat. Add the ground beef (or turkey) and cook until it is well browned, breaking it up into small pieces with a spoon. Drain excess fat if necessary to keep the dish leaner.
- Season and Simmer: Stir in the taco seasoning packet and 1/2 cup water. Reduce heat and simmer the meat mixture for about 5 minutes until the flavors combine and the sauce thickens slightly.
- Add Beans and Corn: Mix in the drained black beans and corn kernels to the skillet. Continue to cook, stirring occasionally, until everything is heated through.
- Prepare Potatoes for Filling: Once the sweet potatoes are done roasting, remove them from the oven and let cool slightly. Cut a slit down the center of each potato and fluff the soft insides gently with a fork to create space for the filling.
- Assemble and Serve: Spoon the warm taco meat mixture into each sweet potato. Top with shredded cheddar cheese, a dollop of sour cream, sliced avocado, green onions, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately while warm.
Notes
- You can prep the sweet potatoes and taco filling ahead of time to speed up mealtime on busy days.
- For a vegetarian version, substitute plant-based meat or cooked lentils instead of ground beef.
- Add chopped jalapeños or your favorite hot sauce to the filling if you like more spice.
- Leftover stuffed potatoes can be refrigerated and reheated for a quick lunch or dinner.
