Description
These Easy Taco Stuffed Sweet Potatoes are a comforting and flavorful meal perfect for a quick weeknight dinner. Roasted sweet potatoes are filled with a seasoned ground beef and fire-roasted tomato mixture, then topped with classic taco accompaniments like guacamole, cheddar cheese, pico de gallo, and sour cream. This recipe combines wholesome ingredients and bold Mexican-inspired spices, making a nutritious and satisfying dish that everyone will love.
Ingredients
Units
Scale
For the Sweet Potatoes
- 2 sweet potatoes
- Olive oil
- Salt and pepper, to taste
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
- Olive oil, for cooking
Toppings (optional)
- 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 scrub the sweet potatoes thoroughly to remove any dirt, then pat them dry with a paper towel. Use a large fork to poke several holes all over each potato. Place the potatoes on the prepared pan, rub them with olive oil, and season all sides with salt and pepper. Bake in the oven for 40 to 45 minutes until the potatoes are soft and tender in the center.
- Prepare the taco filling: Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the minced garlic and chopped onions, cooking until they become tender and fragrant. Add the ground beef along with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook the beef until browned and fully cooked through, about 3 to 4 minutes. Then add the canned fire-roasted diced tomatoes with their juices. Continue cooking, stirring occasionally, until most of the liquid has evaporated, approximately 5 to 7 minutes.
- Stuff the sweet potatoes: When the sweet potatoes are finished baking, remove them from the oven and slice each one lengthwise in half. Use a fork to fluff the insides gently, creating room for the filling. Spoon the prepared taco beef mixture into each potato half evenly.
- Serve with toppings: Add your favorite taco toppings such as guacamole, shredded cheddar cheese, pico de gallo, and sour cream to enhance the flavor and texture. Serve immediately and enjoy your delicious taco stuffed sweet potatoes.
Notes
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- If you prefer a vegetarian version, swap the beef for seasoned black beans or lentils.
- Adjust the level of spice by increasing or decreasing the chili powder and paprika according to your taste.
- Make sure to poke holes in the sweet potatoes before baking so steam can escape and they cook evenly.
- Leftover taco filling can be refrigerated for up to 3 days and used for tacos or burritos.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 420
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
