Description
This Easy Taco Stuffed Sweet Potatoes recipe combines the natural sweetness of tender roasted sweet potatoes with a savory, spiced ground beef taco filling. Topped with your favorite toppings like guacamole, cheddar cheese, pico de gallo, and sour cream, this dish makes for a delicious and wholesome weeknight dinner that’s both simple to prepare and satisfying.
Ingredients
Units
Scale
For the Taco Filling
- 1 lb. ground beef
- 1/2 a 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
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sweet Potatoes
- 2 sweet potatoes
- Olive oil
- Salt and pepper, to season
Optional Toppings
- Guacamole
- Cheddar cheese
- Pico de gallo
- Sour cream
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper. Wash and thoroughly scrub the sweet potatoes to remove any dirt, then pat them dry with a paper towel. Poke several holes all over each potato using a large fork, place them on the prepared pan, rub them with olive oil, and season all sides with salt and pepper. Bake for 40-45 minutes or until the potatoes are soft and tender inside.
- Prepare the Taco Filling: While the potatoes roast, heat a splash of olive oil in a large sauté pan over medium-high heat. Add the minced garlic and chopped onions and cook until softened and fragrant, about 2-3 minutes. Add the ground beef to the pan along with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook, stirring occasionally, until the beef is browned and cooked through, approximately 3-4 minutes. Pour in the canned fire roasted diced tomatoes (undrained) and continue cooking for another 5-7 minutes, or until most of the liquid has evaporated and the mixture thickens.
- Stuff the Potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Slice each potato in half lengthwise and fluff the insides with a fork to create a soft bed for the filling. Spoon the prepared taco beef filling generously into each potato half.
- Serve with Toppings: Top the stuffed sweet potatoes with your preferred garnishes such as guacamole, shredded cheddar cheese, pico de gallo, and sour cream. Serve immediately and enjoy this flavorful and hearty meal.
Notes
- Sweet potatoes can be roasted ahead of time and reheated to save time on busy days.
- For a vegetarian option, replace ground beef with seasoned black beans or lentils.
- Adjust the spice level by increasing or decreasing the amount of chili powder and paprika.
- Ensure the sweet potatoes are fork-tender before stuffing to get the best texture.
- This recipe pairs well with a side of fresh greens or a simple salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
