Taco Stuffed Sweet Potatoes (Print version)

Roasted sweet potatoes filled with taco-seasoned beef, beans, melted cheese and avocado for an easy gluten-free Tex-Mex.

# What goes in:

→ Sweet Potatoes

01 - 4 medium sweet potatoes

→ Taco Filling

02 - 1 tablespoon olive oil
03 - 1 pound ground beef (or ground turkey for a lighter option)
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ½ cup tomato sauce or salsa
13 - ½ cup canned black beans, rinsed and drained (optional)

→ Toppings

14 - 1 cup shredded cheddar or Monterey Jack cheese
15 - 1 cup diced tomatoes
16 - ½ cup chopped red onion
17 - 1 avocado, diced
18 - ¼ cup chopped fresh cilantro
19 - ¼ cup sour cream or Greek yogurt
20 - Lime wedges (optional)

# Cooking steps:

01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, place on a baking sheet, and roast for 40–50 minutes until fork-tender.
02 - While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
03 - Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned throughout, about 5–6 minutes. Drain excess fat if necessary.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Add tomato sauce (or salsa) and black beans. Simmer for 4–5 minutes until the mixture thickens, then remove from heat.
05 - Once sweet potatoes are cool enough to handle, slice each down the center and gently fluff the flesh with a fork. Spoon the taco mixture generously into each potato.
06 - Sprinkle shredded cheese over the filled sweet potatoes and return to the oven for 3–5 minutes until melted and bubbly.
07 - Top with diced tomatoes, red onion, avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges on the side.

# Tips from flavorandfeast:

01 -
  • Everything you crave about tacos gets scooped into a tender, naturally sweet vessel that makes the whole meal feel indulgent while sneaking in real nutrition.
  • Cleanup is shockingly minimal since the sweet potato skins serve as your edible bowls.
02 -
  • Undercooked sweet potatoes will fight back when you try to fluff them, so test the very center with a fork before removing them from the oven.
  • Draining the black beans thoroughly prevents the filling from becoming watery and soaking through the potato skins.
03 -
  • Let the beef mixture rest off the heat for two minutes before stuffing so it thickens slightly and does not turn the potato bottoms into soup.
  • Using salsa instead of tomato sauce adds a layer of complexity that makes people ask what your secret ingredient is.

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