Taco Stuffed Sweet Potatoes
A delicious meal combining roasted sweet potatoes with a savory taco filling, perfect for busy weeknights or gatherings.
Ingredients
For the Base
- 4 large large sweet potatoes You can use regular potatoes if needed, but the flavor will differ.
- 1 pound ground beef or turkey Ground chicken or a plant-based meat alternative can be used.
- 1 packet taco seasoning Adjust based on your spice preference.
- 1 can black beans, drained and rinsed Can substitute with pinto or kidney beans if desired.
- 1 cup corn, frozen or canned Make sure to drain well.
To Serve
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack or dairy-free cheese.
- Sour cream For topping.
- Fresh chopped cilantro For garnish.
- 1 diced avocado
- Lime wedges For squeezing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes well and pierce each one several times with a fork.
- Place sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes until tender.
Cooking
- Heat a skillet over medium heat. Add the ground beef or turkey and cook until browned.
- Stir in the taco seasoning, black beans, and corn into the skillet. Cook for about 5 minutes until heated through.
Assembly
- Once the sweet potatoes are cooked, remove them from the oven. Cut each in half and fluff the insides with a fork.
- Scoop the taco mixture generously into each sweet potato half.
- Top with shredded cheese and serve with sour cream, cilantro, diced avocado, and a squeeze of lime juice.
Notes
You can prepare the taco filling a day in advance and store it in the refrigerator. Bake the sweet potatoes when ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 3 days.