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Taco Stuffed Sweet Potatoes

A baked sweet potato loaded with taco meat, black beans, corn, salsa, and topped with diced avocado, ready to eat as Taco Stuffed Sweet Potatoes.
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Make savory taco filling and serve it inside perfectly baked sweet potatoes for a simple, satisfying meal.

Ingredients

Scale
  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning mix (or 2 tablespoons homemade mix)
  • 1/2 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1/4 cup shredded cheddar or Monterey Jack cheese (optional)
  • For Topping: Salsa, avocado slices, plain Greek yogurt or sour cream, fresh cilantro

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce each sweet potato several times with a fork.
  2. Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when squeezed. Alternatively, microwave them for 5 to 8 minutes until soft.
  3. While the potatoes bake, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the ground meat to the skillet. Cook, breaking it apart with a spoon, until browned. Drain off any excess fat.
  5. Stir in the minced garlic and taco seasoning. Cook for 1 minute until fragrant.
  6. Pour in the water, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  7. Add the rinsed black beans and frozen corn to the skillet. Cook until the liquid has mostly evaporated, about 5 to 7 minutes.
  8. Once the sweet potatoes are cooked, carefully slice them open lengthwise down the center, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
  9. Spoon the taco meat mixture evenly into the center of each sweet potato.
  10. If using, sprinkle the cheese over the filling. Return the potatoes to the oven for 2 to 3 minutes until the cheese melts.
  11. Top each potato with your desired toppings like salsa, avocado, and Greek yogurt before serving.

Notes

  • For faster cooking, you can microwave the sweet potatoes until soft, then slice them open and place them under the broiler for 3 minutes before filling.
  • If you prefer a vegetarian option, replace the ground meat with 1 cup of cooked lentils or an extra can of seasoned black beans.
  • Prepare the taco filling ahead of time and store it in the refrigerator for up to 3 days for quick assembly later.

Nutrition

Find it online: https://cookifyme.com/taco-stuffed-sweet-potatoes-recipe/