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A delicious serving of Taco Stuffed Sweet Potatoes topped with fresh cilantro and avocado served as a healthy and flavorful main dish.

Taco Stuffed Sweet Potatoes

These vibrant Taco Stuffed Sweet Potatoes offer the perfect balance of smoky, protein-packed taco filling and natural sweet potato earthiness. It is a healthy, customizable, and comforting weeknight dinner that comes together with minimal effort.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1 lb ground turkey or lean beef
  • 1 packet taco seasoning
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1/2 cup shredded cheddar or pepper jack cheese
  • 1 ripe avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Equipment

  • Large baking sheet
  • Parchment paper
  • Large skillet
  • Wooden spoon
  • Fork
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub the sweet potatoes thoroughly, pat dry, and prick the skins several times with a fork to allow steam to vent.
  3. Rub the sweet potatoes with olive oil and sprinkle with sea salt, then place on the prepared baking sheet.
  4. Bake for 45 to 60 minutes, or until the potatoes are completely fork-tender.
  5. While potatoes roast, heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it up with a wooden spoon.
  6. Stir in the taco seasoning, black beans, and frozen corn. Simmer for about 5 minutes, adding a splash of water if the mixture is too dry, to allow flavors to meld.
  7. Once the potatoes are done, remove from the oven and carefully slice them down the center.
  8. Fluff the inside of the sweet potatoes with a fork to create a soft base.
  9. Spoon a generous amount of the taco filling into the center of each potato.
  10. Top each stuffed potato with shredded cheese and return to the oven for 5 minutes until the cheese is melted and gooey.
  11. Remove from the oven, garnish with fresh avocado and cilantro, and serve immediately with a squeeze of fresh lime juice.

Notes

To save time, roast the sweet potatoes in advance or use a microwave to speed up the initial cooking process (approx. 8-10 minutes on high, then finish in the oven). For variations, try using shredded chicken, crumbled tofu, or lentils as a protein swap. Store leftover filling in an airtight container for up to 3 days; assemble fresh potatoes before eating for the best texture.