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Close up of taco stuffed sweet potatoes topped with guacamole, diced onions, tomatoes, and cilantro on a plate.

Taco Stuffed Sweet Potatoes

These vibrant Taco Stuffed Sweet Potatoes offer a delicious and wholesome twist on classic tacos, combining fluffy baked sweet potatoes with a savory, spiced ground beef filling and fresh toppings. It's a satisfying meal that's both flavorful and nutritious.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 large sweet potatoes about 10-12 oz each, scrubbed clean
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Taco Filling
  • 1 tbsp olive oil
  • 1 lbs lean ground beef (or ground turkey/chicken)
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 tbsp taco seasoning (store-bought or homemade)
  • 1/2 cup beef broth (or water)
  • 1/2 cup canned black beans rinsed and drained
  • 1/2 cup canned corn drained (or frozen, thawed)
For Serving (Optional Toppings)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup sour cream or Greek yogurt
  • 1 avocado diced
  • 1 medium lime cut into wedges

Equipment

  • Baking Sheet
  • Large Skillet
  • Mixing Bowl

Method
 

Prepare the Sweet Potatoes
  1. Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Rub them with 1 tbsp olive oil, then sprinkle with salt and pepper.
  2. Place the sweet potatoes directly on a baking sheet. Bake for 40-55 minutes, or until fork-tender. The baking time will vary depending on the size of the sweet potatoes.
  3. Once cooked, remove from the oven and let them cool slightly. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through, and gently fluff the inside flesh with a fork.
Make the Taco Filling
  1. While the sweet potatoes are baking, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess grease.
  2. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the taco seasoning and beef broth (or water). Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly and the flavors to meld.
  4. Stir in the black beans and corn. Cook for another 2-3 minutes, just until heated through. Remove from heat.
Assemble and Serve
  1. Spoon a generous amount of the taco filling into each prepared sweet potato.
  2. Top with your favorite optional toppings, such as shredded cheddar cheese, fresh cilantro, a dollop of sour cream or Greek yogurt, and diced avocado. Serve immediately with lime wedges.

Notes

**Vegetarian Option:** Omit the ground beef and use an extra can of black beans, lentils, or a plant-based ground crumble for the filling.
**Make Ahead:** The taco filling can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before stuffing the freshly baked sweet potatoes.
**Storage:** Leftover stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.