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- 4 medium sweet potatoes - 1 lb ground turkey (or ground beef) - 1 can (15 oz) black beans, rinsed and drained Sweet potatoes are the star of this dish. They are sweet, creamy, and packed with nutrients. I prefer medium-sized sweet potatoes for this recipe since they are easy to handle and cook well. Next, you need ground turkey or beef. Ground turkey is lean and healthy. It works great in this dish, but beef adds a richer flavor. Choose what you like best! Black beans are a must. They add protein and fiber, making the meal filling. Rinse and drain them before adding to the mix for the best texture and taste. - 1 tablespoon taco seasoning - 1 cup diced tomatoes (fresh or canned) - 1 avocado, diced - ½ cup shredded cheddar cheese Taco seasoning brings all the flavors together. It includes spices like cumin, chili powder, and garlic. You can buy it or make your own. Diced tomatoes add freshness and moisture, balancing the meal. You can use fresh tomatoes or canned, depending on what you have. Don’t forget the toppings! Diced avocado adds creaminess, while shredded cheese gives a nice melt. Both make the sweet potatoes even more delicious. - Fresh cilantro - Lime wedges For garnishes, fresh cilantro adds a pop of color and flavor. It brightens the dish. If you're not a fan, you can skip it. Lime wedges are perfect for squeezing over the stuffed potatoes. They add a zesty kick that enhances all the flavors. You can't go wrong with this combo! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). This step helps cook the sweet potatoes well. - Wash the sweet potatoes thoroughly to remove any dirt. Poke a few holes in each potato with a fork. This allows steam to escape while baking. Place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 45-55 minutes, or until tender. - While the sweet potatoes bake, heat a large skillet over medium heat. Add 1 pound of ground turkey or beef. Cook until browned, breaking it apart with a spatula. - If needed, drain any extra fat. Stir in one can of rinsed black beans, 1 cup of corn, 1 cup of diced tomatoes, 1 tablespoon of taco seasoning, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through. - Once the sweet potatoes are done, remove them from the oven. Let them cool for a few minutes. Carefully slice each potato in half lengthwise to create a pocket for the filling. - Using a fork, gently fluff the insides of the sweet potatoes. Spoon the taco mixture evenly into each sweet potato half. Top each stuffed potato with diced avocado and shredded cheddar cheese. - Return the stuffed sweet potatoes to the oven for an additional 5-10 minutes, just until the cheese melts. Remove from the oven and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the top. Choosing the right size sweet potatoes is key. Aim for medium-sized ones. They cook evenly and hold the filling well. If they are too small, they may dry out. If they are too big, cooking times will vary. For cooking times, preheat your oven to 400°F (200°C). Bake the sweet potatoes for 45-55 minutes. If your sweet potatoes are large, check for doneness after 55 minutes. They should feel soft when poked with a fork. You can easily switch up the protein in this dish. Ground turkey is lean, but ground beef adds great flavor. For a different taste, try shredded chicken or even crumbled tofu for a vegetarian option. Feel free to add more veggies like bell peppers or zucchini. You can also mix in different spices, such as cumin or smoked paprika. These spices will give your filling a unique twist. Adjusting seasoning levels is simple. Taste your filling as it cooks. If it needs more flavor, add extra taco seasoning or a pinch of salt. You can also add a squeeze of lime juice for brightness. For melting cheese, the best practice is to return the stuffed potatoes to the oven. Bake them for an extra 5-10 minutes. This will melt the cheese perfectly without overcooking the sweet potatoes. Enjoy the creamy, cheesy goodness! Pro Tips Choose the Right Sweet Potatoes: Opt for firm, unblemished sweet potatoes for the best texture and flavor. Look for those with smooth skin and a vibrant color. Customize Your Toppings: Feel free to add your favorite toppings such as sour cream, salsa, or jalapeños for an extra kick. Experiment with different cheese varieties too! Meal Prep Friendly: Prepare the taco filling in advance and store it in the fridge. Reheat and stuff the sweet potatoes for a quick meal throughout the week. Perfectly Cooked Sweet Potatoes: To ensure even cooking, try to select sweet potatoes that are similar in size. This will help them cook uniformly in the oven. {{image_2}} For a tasty vegetarian option, try using lentils or mushrooms as your protein. Lentils cook quickly and add fiber. Mushrooms, like portobellos, give a meaty texture. You can sauté them with taco seasoning for extra flavor. If you're dairy-free, choose a plant-based cheese. Many brands offer great options that melt well. You can even use avocado instead of cheese for creaminess. Want to switch it up? Add a Tex-Mex twist by mixing in salsa with your taco filling. This adds a zesty kick. For a Southwest version, sprinkle in blackened seasonings. These spices bring a smoky flavor that pairs well with sweet potatoes. You could also try different beans or colorful peppers for a fun mix. Pair your taco stuffed sweet potatoes with simple sides. A fresh salad adds crunch and brightness. You can also serve them with tortilla chips for a nice crunch. For dips, guacamole or sour cream are tasty choices. You might also like a spicy salsa for an extra kick. These sides will make your meal even more enjoyable! To keep your taco stuffed sweet potatoes fresh, store them in the fridge. Use an airtight container to prevent moisture loss. You can keep them for up to four days. If you notice any signs of spoilage, it’s best to toss them. You can reheat taco stuffed sweet potatoes in two ways: the oven or the microwave. For the oven, preheat it to 350°F (175°C) and place the potatoes on a baking sheet. Heat for about 15 minutes until warmed through. The oven helps maintain the potato's skin and filling texture. If you use the microwave, heat each potato for 1-2 minutes. The microwave is faster but may make the skin a bit soft. Freezing is a great way to save leftovers. First, let the stuffed sweet potatoes cool completely. Wrap each one tightly in plastic wrap and place them in a freezer bag. You can freeze them for up to three months. To thaw, move them to the fridge for a few hours or overnight. Reheat them in the oven for the best texture. Avoid using the microwave to thaw, as it may make them soggy. Yes, you can make taco stuffed sweet potatoes ahead of time. First, bake the sweet potatoes as normal. After they cool, fill them with the taco stuffing. You can store them in the fridge for up to three days. When ready, just heat them in the oven or microwave. This saves time on busy days and keeps meals easy. You can use regular potatoes, but cooking times will change. Sweet potatoes take about 45-55 minutes to bake. Regular potatoes may cook in 30-40 minutes. Regular potatoes have a different taste too. They are starchier and less sweet than sweet potatoes. You might want to adjust the seasonings for a better flavor match. Making the taco stuffing vegetarian is easy. Swap the ground turkey or beef for lentils or black beans. You can also use mushrooms for a meaty texture. For a vegan option, replace cheese with a dairy-free alternative. This keeps all the great flavors while making it plant-based. Enjoy your tasty, healthy meal! Taco stuffed sweet potatoes are fun to make and tasty to eat. You can fill sweet potatoes with ground turkey or beans, topped with cheese and fresh veggies. Use simple spices to add flavor and customize them to your taste. Remember to store leftovers properly and reheat them without losing texture. Whether you want meat or a veggie option, this recipe offers endless possibilities. Dive in, get creative, and enjoy your delicious meal!

Taco Stuffed Sweet Potatoes

Delicious sweet potatoes stuffed with a savory taco filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 4 medium sweet potatoes
  • 1 lb ground turkey (or ground beef)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 tablespoon taco seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 1 avocado, diced
  • 0.5 cup shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Wash the sweet potatoes thoroughly and poke a few holes in each with a fork. Place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 45-55 minutes, or until tender.
  • While the sweet potatoes are baking, heat a large skillet over medium heat. Add the ground turkey (or beef) and cook until browned, breaking it apart with a spatula. Drain any excess fat if needed.
  • Stir in the black beans, corn, diced tomatoes, taco seasoning, garlic powder, onion powder, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through.
  • Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Carefully slice each potato in half lengthwise, creating a pocket for the filling.
  • Using a fork, gently fluff the insides of the sweet potatoes. Spoon the taco mixture evenly into each sweet potato half.
  • Top each stuffed potato with diced avocado and shredded cheddar cheese.
  • Return the stuffed sweet potatoes to the oven for an additional 5-10 minutes, just until the cheese is melted.
  • Remove from the oven and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the top.

Notes

Feel free to customize the toppings as desired.
Keyword healthy, stuffed, sweet potatoes, taco