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Easy Taco Stuffed Sweet Potatoes Recipe

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4.6 from 124 reviews

This Easy Taco Stuffed Sweet Potatoes recipe combines the hearty flavors of seasoned ground beef with the natural sweetness of baked sweet potatoes. Topped with classic taco fixings like guacamole, cheddar cheese, pico de gallo, and sour cream, this dish offers a delicious and comforting twist on taco night that’s both simple and satisfying.

Ingredients

Scale

For the Taco Beef Filling

  • 1 lb. ground beef
  • ½ white onion, chopped
  • 2 garlic cloves, minced
  • 14.5 oz canned fire roasted diced tomatoes (not drained)
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

For the Sweet Potatoes

  • 2 medium sweet potatoes
  • Olive oil

Toppings (Optional)

  • Guacamole
  • Cheddar cheese, shredded
  • Pico de gallo
  • Sour cream

Instructions

  1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce each with a fork several times. Rub them lightly with olive oil, place directly on the oven rack or a baking sheet, and bake for 45-60 minutes until tender when pierced with a fork.
  2. Cook the Beef Filling: While the sweet potatoes bake, heat 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 5-7 minutes. Drain any excess fat if necessary.
  3. Add Aromatics and Spices: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until softened and fragrant. Stir in the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper, mixing well to coat the meat evenly with the spices.
  4. Simmer with Tomatoes: Pour in the canned fire roasted diced tomatoes (with their juices) and reduce the heat to low. Let the mixture simmer for 10-15 minutes, stirring occasionally, so the flavors meld and the mixture thickens slightly.
  5. Assemble the Stuffed Potatoes: Once the sweet potatoes are cooked and cool enough to handle, slice each one open lengthwise. Fluff the inside with a fork to create a cavity. Spoon the taco beef mixture generously into each potato.
  6. Add Toppings and Serve: Top each stuffed sweet potato with your favorite toppings such as guacamole, shredded cheddar cheese, pico de gallo, and sour cream. Serve immediately while warm.

Notes

  • You can prepare the beef filling ahead of time and reheat before serving for quicker assembly.
  • Try adding black beans or corn to the taco filling for extra texture and nutrition.
  • If you prefer a spicier kick, add some chopped jalapeños or a dash of cayenne pepper to the beef mixture.
  • For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
  • Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

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