Easy Taco Stuffed Sweet Potatoes

Name: Easy Taco Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium sweet potatoes; 1 lb ground beef (or turkey); 1 packet taco seasoning; 1 can black beans, drained and rinsed; 1 cup corn (canned or frozen); 1/2 cup diced tomatoes; 1 cup shredded cheese (cheddar or Monterey Jack); Salt and pepper to taste; Sour cream; Sliced avocado; Fresh cilantro; Chopped green onions; Salsa; Lime wedges

Highlighted under: Simple Quick Meals Inspiration

I love making these Easy Taco Stuffed Sweet Potatoes for a quick weeknight dinner or a fun twist on Taco Tuesday. The sweet potatoes become perfectly tender and their natural sweetness balances wonderfully with the spicy taco filling. Not only are they easy to prepare, but they are also incredibly versatile, allowing me to use whatever toppings I have on hand. Whether I go for avocado, cheese, or salsa, the combinations are endless, and every bite is satisfying and packed with flavor.

Created by

Kate Phillips

Last updated on 2026-02-01T17:25:35.821Z

When I first experimented with taco toppings on sweet potatoes, I was amazed at how well everything worked together. The earthy flavor of the sweet potato complemented the rich and spicy ground beef, creating a delightful amalgamation. I discovered that baking the sweet potatoes until they are fork-tender adds a silky texture that pairs beautifully with the crunch of fresh toppings.

This dish has become a family favorite, and the best part is that I can easily tailor it to our preferences. By swapping the protein or using plant-based alternatives, I’ve kept it interesting every time. Plus, I love that I can bake a large batch and enjoy the leftovers for lunch!

Why You'll Love This Recipe
Sweet potatoes add a unique flavor that elevates the dish
Easy to customize with your favorite taco toppings
A satisfying and healthy meal option

Perfecting Your Sweet Potatoes

To achieve optimal tenderness in your sweet potatoes, it's crucial to choose medium-sized ones that are uniform in size. This ensures they cook evenly. When baking at 400°F (200°C), make sure to check their doneness around the 40-minute mark. You want them soft enough to easily pierce with a fork but not overly mushy. If they're not quite ready, an additional 5 to 10 minutes should do the trick. Meanwhile, the skins will become slightly caramelized, adding texture and flavor.

After baking, let the sweet potatoes cool for a few minutes before slicing them open. This allows the steam to escape and prevents overheating your hands. Also, make sure to scoop out just enough flesh to create space for the meat filling while leaving some around the edges to retain structural integrity. This technique not only enhances the presentation but also helps retain the sweet potato's natural sweetness, balancing perfectly with the savory taco mixture.

Flavor Boosting with Taco Seasoning

Taco seasoning plays a pivotal role in giving this dish its characteristic flavor profile. When purchasing, look for a blend that includes chili powder, cumin, onion powder, and garlic powder, or easily make your own for full control over the flavors. If you'd like to dial down the heat, try reducing the amount of seasoning or opting for a mild variant. Introducing additional spices such as smoked paprika or cayenne can also elevate the taste, creating a depth that complements the sweetness of the potatoes.

Consider adding fresh ingredients like chopped onions or bell peppers when cooking the ground meat. This not only adds extra texture and flavor but can also enhance the dish's nutritional value. If you're using ground turkey, it tends to be leaner than beef, so I recommend adding a splash of broth or a drizzle of olive oil to keep the filling moist. A rule of thumb is to strive for a mixture that's not overly soupy but still retains moisture to ensure every bite is full of flavor.

Creative Serving Suggestions

These taco-stuffed sweet potatoes make a fantastic base for numerous toppings. Experiment with your preferred ingredients, such as diced jalapeños for a spicy kick or creamy guacamole for richness. One of my favorite variations includes pickled red onions for a tangy contrast that cuts through the dish's richness. You can also swap out the cheese for a dairy-free alternative if you're aiming for a vegan option or simply want to reduce your dairy intake.

For meal prep, these stuffed potatoes can easily be prepared in advance. Assemble them up to a day ahead, but I recommend melting the cheese just before serving to keep it fresh and gooey. When faced with leftovers, they can be stored in an airtight container for 3-5 days in the refrigerator and reheated in the oven or microwave. Just remember to cover them with foil if you're oven reheating, to prevent drying out. Enjoy the versatility and ease of this dish that allows it to be both quick to prepare and customizable!

Ingredients

Gather these ingredients to make your delicious stuffed sweet potatoes.

For the Stuffed Sweet Potatoes

4 medium sweet potatoes
1 lb ground beef (or turkey)
1 packet taco seasoning
1 can black beans, drained and rinsed
1 cup corn (canned or frozen)
1/2 cup diced tomatoes
1 cup shredded cheese (cheddar or Monterey Jack)
Salt and pepper to taste

Toppings

Sour cream
Sliced avocado
Fresh cilantro
Chopped green onions
Salsa
Lime wedges

Feel free to use any other toppings or ingredients you love!

Instructions

Follow these simple steps to create your Easy Taco Stuffed Sweet Potatoes.

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, poke a few holes with a fork, and place them on a baking sheet. Bake for about 45 minutes or until they are soft and easily pierced with a fork.

Cook the Meat

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, if necessary, and add the taco seasoning, black beans, corn, and diced tomatoes. Stir everything together and cook for another 5-10 minutes until heated through.

Stuff the Sweet Potatoes

Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Slice each potato lengthwise and gently mash the insides with a fork. Spoon the meat mixture into each potato, then top with cheese.

Melt the Cheese

Return the stuffed sweet potatoes to the oven for about 5 minutes, or until the cheese is melted and bubbly.

Serve and Enjoy

Remove from the oven, and let them cool slightly. Top with sour cream, avocado, cilantro, green onions, and any other desired toppings before serving.

Enjoy these delicious taco stuffed sweet potatoes as a meal or as a fun side dish!

Pro Tips

For extra flavor, try adding a sprinkle of chili powder or cumin to the meat mixture. You can also make these vegetarian by substituting the meat with lentils or quinoa.

Storing and Reheating

Storing leftover taco stuffed sweet potatoes is simple. Place them in airtight containers to keep them fresh, and they can last in the refrigerator for 3 to 5 days with minimal loss of quality. If you decide to freeze them, first, ensure they're fully cooled. Then wrap each stuffed potato in plastic wrap and place them in a freezer-safe bag. They will retain their best quality for up to three months.

When you want to reheat the stuffed sweet potatoes, I recommend baking them in the oven at 350°F (175°C) for about 20-25 minutes. This method not only warms them through but also keeps the skins crispy. If you're short on time, microwaving is an option but may leave the texture of the sweet potato skins a bit softer. Aim for 2-3 minutes on high, checking and adding time as necessary.

Dietary Substitutions

If you're looking to make this recipe vegetarian or vegan, simply swap the ground beef or turkey for a plant-based protein such as lentils, chickpeas, or a meat alternative. You could also utilize quinoa or brown rice mixed with black beans for a hearty filling that retains the essence of the taco flavor. Feel free to add spices like cumin and chili powder to the mix for that taco-inspired taste.

Dairy-free individuals can still enjoy gooey deliciousness by using non-dairy cheese or omitting it altogether, as the sweet potatoes paired with the taco filling still provide a satisfying meal. Sour cream can be replaced with a dairy-free yogurt or mashed avocado for richness, enhancing the creamy texture without compromising on flavor.

Accompaniments

These stuffed sweet potatoes can pair beautifully with a side salad. Consider a simple green salad with a lime vinaigrette that complements the flavors already present in the dish. Alternatively, a corn salsa with lime, red onion, and cilantro can add a refreshing crunch and a burst of flavor that enhances the overall experience.

For a more filling meal, consider serving with a side of tortilla chips or rice. If you want to make your Taco Tuesday even more festive, you could prepare a spread of toppings and let everyone build their own potato stack. This interactive element not only allows for personalization but also makes for a fun dining experience, whether for family or guests.

Questions About Recipes

→ Can I use other proteins?

Yes, you can use any ground meat, such as turkey or chicken, or even meat substitutes like lentils or crumbled tofu.

→ How do I store leftovers?

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the stuffed sweet potatoes?

Yes, you can freeze them before baking. Just wrap them tightly and store them for up to 3 months. Bake them straight from the freezer, adding a few extra minutes to the cooking time.

→ What can I use instead of cheese?

You can leave out the cheese for a dairy-free option or use vegan cheese alternatives.