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Taco Stuffed Sweet Potatoes Recipe

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4.5 from 116 reviews

Delicious and hearty Taco Stuffed Sweet Potatoes featuring roasted sweet potatoes filled with a savory mixture of ground beef, sautéed vegetables, black beans, and corn, topped with melted cheese and fresh toppings. This dish combines vibrant Mexican flavors with nutritious sweet potatoes, perfect for a comforting and satisfying meal.

Ingredients

Sweet Potatoes

  • 4 medium to large sweet potatoes (8-10 oz each)
  • 2 tbsp olive oil, plus extra for drizzling
  • 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste

Filling

  • 1 lb lean ground beef (or ground turkey/plant-based crumble)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper (any color), finely diced (optional)
  • 1 (14.5-oz) can diced tomatoes, undrained OR 1 cup tomato sauce
  • 2 tbsp taco seasoning blend
  • 1/2 cup beef broth (or chicken/vegetable broth)
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed

Toppings

  • 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 ripe avocado, diced or mashed
  • 1/2 cup salsa
  • Fresh cilantro, chopped
  • Sliced pickled or fresh jalapeños
  • Lime wedges
  • Flaky sea salt (optional)

Instructions

  1. Roast Sweet Potatoes: Preheat the oven to 400°F (200°C). Scrub and dry the sweet potatoes, then pierce each several times with a fork. Drizzle with olive oil, rub to coat evenly, and season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Place them on a baking sheet and roast for 45 to 60 minutes until they become very tender. Remove from oven and allow to cool slightly.
  2. Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely diced onion and sauté for 5 to 7 minutes until translucent. Stir in minced garlic and, if using, diced bell pepper, cooking for an additional 2 to 3 minutes until fragrant.
  3. Cook Meat: Push the vegetables to the side of the skillet and add the ground meat. Brown the meat for 8 to 10 minutes, breaking it into chunks as it cooks. Drain any excess fat from the skillet. Stir in the 2 tablespoons taco seasoning and cook for 1 minute to release the flavors.
  4. Simmer Filling: Add diced tomatoes or tomato sauce and 1/2 cup broth to the meat mixture. Bring to a gentle simmer, then reduce heat to low and let it simmer uncovered for 10 to 15 minutes until the sauce thickens. Stir in the rinsed black beans and thawed corn, cooking for another 3 to 5 minutes to heat through. Adjust seasoning with salt and pepper to taste, then remove from heat.
  5. Prepare Sweet Potato Boats: Carefully slice each slightly cooled sweet potato lengthwise, creating a boat shape. Gently fluff the interior flesh with a fork to loosen it and make space for the filling.
  6. Fill and Melt Cheese: Spoon a generous portion of the taco filling into each sweet potato cavity. Sprinkle 1 cup shredded cheese over the top, if desired. Return the stuffed sweet potatoes to the oven at 400°F (200°C) for 5 to 10 minutes until the cheese is melted and bubbly.
  7. Serve with Toppings: Transfer the stuffed sweet potatoes to plates. Offer an assortment of toppings such as sour cream or Greek yogurt, diced or mashed avocado, salsa, fresh cilantro, sliced jalapeños, and lime wedges. Season with flaky sea salt if desired. Serve immediately and enjoy!

Notes

  • You can substitute ground beef with ground turkey or a plant-based crumble for a lighter or vegetarian option.
  • If you prefer a spicier dish, add extra jalapeños or hot sauce to the filling or toppings.
  • To make it dairy-free, omit the cheese and sour cream or use vegan alternatives.
  • Leftover taco filling can be stored in the refrigerator for up to 3 days and used as a taco or burrito filling.
  • Ensure sweet potatoes are cooked through by testing with a fork; they should be very tender.

Find it online: https://mealsbykate.com/taco-stuffed-sweet-potatoes-recipe/