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Taco Stuffed Sweet Potatoes

Transform ordinary sweet potatoes into a mouthwatering Mexican fiesta with these taco stuffed sweet potatoes, combining wholesome goodness with savory taco filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium medium sweet potatoes
For the Taco Filling
  • 1 pound lean ground beef Can substitute with ground turkey or plant-based crumbles for a healthier option.
  • 1 packet taco seasoning
  • 1 cup black beans Drained and rinsed.
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 cup shredded Mexican cheese blend Can use reduced-fat cheese or dairy-free alternatives.
  • ½ cup diced red onion
  • to taste fresh cilantro for garnish
  • to taste sour cream (optional) Can be substituted with Greek yogurt.
  • to taste avocado slices (optional)

Method
 

Preparation of Sweet Potatoes
  1. Preheat oven to 400°F (200°C).
  2. Wash and dry sweet potatoes thoroughly.
  3. Pierce several times with a fork.
  4. Rub with olive oil and sprinkle with salt.
  5. Bake for 45 minutes or until tender.
Preparation of Taco Filling
  1. Brown ground beef in a large skillet over medium heat.
  2. Add taco seasoning and water according to package instructions.
  3. Stir in black beans and corn.
  4. Simmer for 5 minutes.
Assembly
  1. Split sweet potatoes lengthwise.
  2. Fluff the inside with a fork.
  3. Fill with taco stuffed sweet potatoes mixture.
  4. Top with cheese and additional toppings.

Notes

Maximize freshness: Store assembled potatoes in an airtight container for up to 3 days. Keep toppings separate until serving. Freeze unfilled baked potatoes for up to 3 months. Store taco filling separately for up to 4 days. Avoid common mistakes such as not piercing potatoes before baking.