Description
Taco Stuffed Sweet Potatoes is a delicious and satisfying meal that combines the goodness of sweet potatoes with a flavorful taco filling. These stuffed sweet potatoes are easy to make, customizable, and perfect for a nutritious weeknight dinner.
Ingredients
Scale
Sweet Potatoes:
- 4 medium sweet potatoes
Taco Filling:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup salsa
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro (optional)
- Sour cream or Greek yogurt for topping (optional)
- Sliced jalapeños or avocado for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F. Scrub the sweet potatoes and prick them several times with a fork. Roast for 45–50 minutes, or until tender.
- Cook Taco Filling: Heat olive oil in a skillet, cook ground meat until browned. Add onion, garlic, taco seasoning, salt, black beans, corn, and salsa. Cook for a few more minutes.
- Prepare Sweet Potatoes: Slice open sweet potatoes lengthwise and gently mash the flesh with a fork.
- Stuff Sweet Potatoes: Spoon taco mixture into each potato, top with cheese, and bake for 5–7 minutes until cheese is melted.
- Garnish and Serve: Garnish with cilantro, sour cream, jalapeños, or avocado if desired.
Notes
- For a vegetarian version, skip the meat and double the beans or add cooked quinoa.
- Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 9 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 55 mg
