Description
Taco Stuffed Sweet Potatoes combine the natural sweetness of roasted sweet potatoes with a savory, protein-packed taco filling, creating a hearty and flavorful dinner that’s both comforting and nutritious. This recipe offers a perfect balance of textures and tastes, topped with creamy avocado, tangy sour cream, and fresh cilantro for a delightful meal.
Ingredients
Scale
Sweet Potatoes
- 4 medium Sweet Potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
Taco Filling
- 1 pound Ground turkey or beef
- 1 can Black beans, rinsed
- 1 cup Corn
- 2 tablespoons Taco seasoning
- 1 cup Diced tomatoes
- 1 small Onion, diced
Toppings
- 1 cup Shredded cheese
- 1 medium Avocado, sliced
- 1 cup Sour cream or Greek yogurt
- Fresh cilantro, chopped (optional)
- 2 wedges Lime
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly, then poke holes all over each potato with a fork to allow steam to escape while baking. Drizzle olive oil over the sweet potatoes and sprinkle evenly with salt to enhance flavor during roasting.
- Bake the Sweet Potatoes: Arrange the prepared sweet potatoes on a baking sheet and place them in the oven. Bake for 40 to 45 minutes, or until the sweet potatoes are soft and can be easily pierced with a fork.
- Cook the Taco Filling: While the potatoes bake, heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent and fragrant. Add the ground turkey or beef, cooking and stirring until browned thoroughly, about 5 to 7 minutes.
- Add Beans and Seasonings: Stir in the black beans, corn, diced tomatoes, and taco seasoning into the meat mixture. Continue cooking for an additional 5 minutes, allowing all the flavors to meld together.
- Prepare the Sweet Potatoes: Once baked, remove the sweet potatoes from the oven. Slice each sweet potato down the center lengthwise, being careful not to cut all the way through. Fluff the inside of each potato gently with a fork to create space for the filling.
- Stuff the Potatoes: Fill each sweet potato generously with the prepared taco mixture, distributing evenly among all four potatoes.
- Melt the Cheese: Top each stuffed sweet potato with shredded cheese. Return to the oven for 5 to 7 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the stuffed potatoes from the oven and garnish with sliced avocado, a dollop of sour cream or Greek yogurt, freshly chopped cilantro (if using), and lime wedges for squeezing. Serve warm and enjoy your hearty taco stuffed sweet potatoes.
Notes
- Rinse canned black beans to reduce sodium content.
- Ground turkey can be substituted with ground beef or a plant-based alternative.
- For a spicier kick, add chopped jalapeños to the taco mixture.
- Use Greek yogurt instead of sour cream for a healthier topping option.
- If preferred, shredded cheese can be made dairy-free or omitted for a vegan version.
- Sweet potatoes can be cooked in the microwave for a faster option, but oven roasting provides a better texture and flavor.
