Taco Stuffed Sweet Potatoes

A Flavorful Fusion of Comfort and Tex-Mex Zest

Looking for a satisfying, healthier twist on taco night? These Taco Stuffed Sweet Potatoes are here to revolutionize your dinner routine. Imagine tender, caramelized baked sweet potatoes generously piled high with seasoned ground beef (or your favorite plant-based protein), vibrant fresh toppings, and a cooling drizzle of crema.

This recipe perfectly bridges the gap between comforting baked potatoes and zesty Tex-Mex flavors. The natural sweetness of the potato provides a fantastic counterbalance to the savory, spiced taco meat, making it a hit with adults and kids alike. Plus, it’s a complete, well-balanced meal that’s naturally gluten-free and easily customizable.

Whether you’re meal-prepping for the week or need a quick and easy weeknight dinner that feels special, these loaded sweet potatoes are the answer. Get ready to dive into a bowlful of deliciousness!

Ingredients

Yields: 4 servings
Prep time: 15 minutes
Cook time: 1 hour

For the Sweet Potatoes:

4 large sweet potatoes, evenly sized
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper

For the Taco Meat:

1 tablespoon olive oil
1 pound lean ground beef (85% or 90% lean)
1 medium yellow onion, diced
2 cloves garlic, minced
1 packet (approx. 1 ounce) taco seasoning (or 2 tablespoons homemade blend)
¾ cup beef broth or water

Toppings:

1 cup shredded sharp cheddar or a Mexican cheese blend
2 large, ripe avocados, diced or mashed (guacamole is also great)
1 cup diced Roma tomatoes
¼ cup fresh cilantro, chopped
1 jalapeño, thinly sliced (optional, for heat)
¼ cup Mexican crema or sour cream

Instructions

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Scrub the sweet potatoes thoroughly and pat them dry. Prick each potato several times with a fork (this prevents them from bursting).
Rub each potato with 1 tablespoon of olive oil and sprinkle evenly with the kosher salt and black pepper. Place them on the prepared baking sheet.
Bake for 45 minutes to 1 hour, or until the potatoes are very tender when pierced with a fork. The time will depend on their size.

Step 2: Cook the Taco Meat

While the potatoes are baking, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon or spatula, until it is browned all over. Drain any excess fat if necessary.
Sprinkle the taco seasoning over the beef and stir to combine, ensuring the meat is evenly coated.
Pour in the beef broth (or water). Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until the liquid has reduced and the sauce has thickened. The meat should be juicy but not swimming in sauce. Remove from heat.

Step 3: Prepare the Toppings

While the meat is simmering, prep your toppings. Dice the tomatoes, chop the cilantro, dice the avocados, and slice the jalapeño (if using). Set them aside in separate small bowls. If you are making guacamole instead of using plain diced avocado, prepare it now.

Step 4: Assemble the Stuffed Sweet Potatoes

Once the sweet potatoes are baked and slightly cooled to handle, make a long, deep slit down the center of each one. Use oven mitts or a towel to protect your hands.
Gently squeeze the ends