Taco Stuffed Sweet Potatoes
Taco Stuffed Sweet Potatoes are filled with salsa-seasoned ground beef, tender baked sweet potatoes, avocado, tomatoes, cheese, and sour cream. This is a satisfying high-protein dinner that also works well for meal prep and family taco night.
Equipment
- Baking sheet
- Large skillet
- Knife
- Cutting Board
- Measuring spoons
Ingredients
- 4 medium sweet potatoes scrubbed and dried
- 1 lb lean ground beef
- 1 white onion chopped
- 4 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1 cup chunky salsa
- 1/2 cup water
- shredded mozzarella to taste
- diced tomatoes to taste
- mashed avocado to taste
- sour cream to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
- Pierce the sweet potatoes with a fork, place them on the baking sheet, and bake for 45 to 55 minutes until tender.
- While the potatoes bake, cook the ground beef and chopped onion in a large skillet over medium heat until the beef is browned.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano.
- Stir in the chunky salsa and water, then simmer for 6 to 8 minutes until the beef filling thickens slightly.
- Split the baked sweet potatoes lengthwise and fluff the inside gently with a fork.
- Spoon the taco beef filling into each sweet potato and finish with mozzarella, diced tomatoes, mashed avocado, and sour cream.
Notes
Storage: Store baked sweet potatoes and taco beef filling in separate airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat the potato and beef together in the microwave or oven until hot, then add fresh toppings after warming.
Freezing: The beef filling freezes well for up to 2 months. Sweet potatoes can be frozen, but they will be softer after thawing.
Expert Tips: Drain extra fat from the beef before adding salsa so the filling stays saucy instead of oily.
Variations: Use ground turkey, cheddar cheese, black beans, corn, Greek yogurt, or extra salsa to change the flavor and texture.
Meal Prep: Portion one sweet potato and one serving of beef filling per container, then pack cold toppings separately.