Print

Taco Stuffed Sweet Potatoes

Savory taco stuffed sweet potatoes make a perfect easy weeknight dinner.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, all-in-one meal featuring baked sweet potatoes stuffed with a savory taco-spiced beef and black bean filling, then topped with fresh avocado, cheese, and cilantro. Perfect for a family dinner and even better as leftovers.

Ingredients

Scale
  • 4 medium sweet potatoes, scrubbed clean
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 packet (about 2 tablespoons) taco seasoning
  • 1/2 cup water
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 large avocado, diced
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with oil, and bake directly on oven rack for 45-55 minutes until tender.
  2. While potatoes bake, cook ground beef and onion in a skillet over medium-high heat until beef is browned. Drain excess grease.
  3. Add minced garlic to skillet and cook for 1 minute until fragrant.
  4. Stir in taco seasoning and water. Simmer for 2-3 minutes until sauce thickens.
  5. Fold in black beans and corn. Heat through, then remove from heat.
  6. Slice baked sweet potatoes open and fluff insides with a fork.
  7. Divide taco filling among potatoes. Top with shredded cheese.
  8. Add diced avocado, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice before serving.

Notes

Store filling and baked potatoes separately for best leftovers. Filling freezes well for up to 3 months. For a vegetarian version, use plant-based crumble or extra beans.

Nutrition

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