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- 4 medium sweet potatoes - 1 lb ground turkey or chicken - 1 can black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 packet taco seasoning (about 2 tablespoons) - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheese (cheddar or Mexican blend) - 1 ripe avocado, diced - ½ cup sour cream or Greek yogurt - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste - Olive oil If you want to switch things up, here are some ideas: - Use ground beef or pork instead of turkey or chicken. - Swap black beans for pinto beans or kidney beans. - Try quinoa for a grain option instead of beans. - Use spicy cheese or add jalapeños for heat. - Greek yogurt can replace sour cream for a healthier twist. - If you want to skip dairy, use vegan cheese or avocado crema. These taco stuffed sweet potatoes are not just tasty; they are also packed with nutrition: - Calories: About 400 per serving - Protein: Approximately 30 grams - Carbohydrates: Roughly 45 grams - Fiber: Around 10 grams - Fat: About 15 grams Sweet potatoes give you vitamins A and C, while beans add protein and fiber. This meal is filling and balanced, perfect for a hearty lunch or dinner. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). Rinse the sweet potatoes well under cold water, scrubbing off any dirt. Pat them dry with a paper towel. Use a fork to poke several holes in each sweet potato. This lets steam escape while they bake. Rub the skins with olive oil and sprinkle some salt on top. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45 to 60 minutes, or until they are soft and easy to pierce with a fork. While the sweet potatoes are baking, heat a large skillet over medium heat. Add 1 pound of ground turkey or chicken. Cook it for about 5 to 7 minutes, breaking it apart as it cooks. Once the meat is fully cooked, stir in 1 can of black beans, drained and rinsed, along with 1 cup of corn kernels and 1 cup of diced tomatoes. Sprinkle in 1 packet of taco seasoning. Mix everything well. Let it simmer for 5 to 10 minutes, stirring often, until heated through. Don’t forget to add salt and pepper to taste! After the sweet potatoes finish baking, take them out and let them cool for a few minutes. Carefully slice each sweet potato lengthwise to create a pocket. Use a fork to fluff the flesh inside each sweet potato, seasoning it lightly with salt. Now, fill each pocket with the taco mixture, making sure to distribute it evenly. Top each stuffed sweet potato with shredded cheese. Return them to the oven for another 5 to 10 minutes. This will melt the cheese and make it bubbly. Finally, add diced avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro on top. Enjoy your flavorful taco stuffed sweet potatoes! To get the best sweet potatoes, start by preheating your oven to 400°F (200°C). Rinse and scrub your sweet potatoes well. Make sure to poke holes in them with a fork. This helps steam escape while they roast. Rub olive oil on the skins and sprinkle a little salt. Place them on a baking sheet lined with parchment paper. Roast for 45 to 60 minutes. You want them soft enough that a fork goes in easily. This step ensures they’re perfectly tender inside. Toppings can take your taco stuffed sweet potatoes to the next level. After filling each potato, sprinkle on some shredded cheese. It melts beautifully, adding rich flavor. Fresh avocado adds creaminess and a nice texture. A dollop of sour cream or Greek yogurt brings a tangy contrast. Don’t forget the chopped cilantro for a burst of freshness. You can also add sliced jalapeños for heat or diced onions for crunch. Mix and match toppings to fit your taste! You can make taco stuffed sweet potatoes vegetarian too! Swap ground turkey or chicken for lentils or quinoa. Both options provide protein and fiber. Use black beans and corn to keep that hearty feel. You can also add extra veggies like bell peppers or zucchini to the mix. They add color and nutrients. With these variations, everyone can enjoy a delicious meal, no matter their dietary needs. Pro Tips Choosing Sweet Potatoes: Opt for sweet potatoes that are firm and free of blemishes or soft spots to ensure the best flavor and texture. Cooking Ground Meat: For a more flavorful filling, consider adding minced garlic and onion to the skillet when cooking the ground turkey or chicken. Cheese Options: Experiment with different types of cheese like Monterey Jack or queso fresco for a unique twist on the classic taco flavor. Make It Ahead: Prepare the taco mixture in advance and store it in the refrigerator. Simply reheat it when you're ready to serve it with the sweet potatoes! {{image_4}} You can switch up the protein in this dish. Ground turkey or chicken works great, but you can use beef or even pork. If you want a plant-based option, try lentils or tempeh. These choices give you variety and flavor. Each protein adds its own twist to the taco stuffed sweet potatoes. You control the spice level! If you like it hot, add some diced jalapeños or a dash of hot sauce. For a milder taste, skip the spicy ingredients. You can also use a mild taco seasoning for less heat. Adjusting the spice makes this meal perfect for everyone, no matter their taste. Don’t be shy about adding more veggies! Chopped bell peppers, zucchini, or spinach all work well. You can mix them into the taco filling for added nutrition. This not only boosts the flavor but also makes the meal more colorful and fun. Each bite will be a tasty surprise! After you enjoy your taco stuffed sweet potatoes, store any leftovers in an airtight container. Keep them in the fridge for up to four days. Make sure to let them cool down before sealing them up. If you want to keep them longer, consider freezing them. They will last for about three months in the freezer. Just remember to label the container with the date. To reheat your taco stuffed sweet potatoes, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet and heat for about 15-20 minutes. If you’re in a hurry, the microwave works too! Heat each sweet potato for about 2-3 minutes. Just be sure to check if they are warm all the way through. Meal prep can make your week easier! You can prepare the taco filling ahead of time. Just cook the meat, beans, corn, and spices together. Store the filling in the fridge for up to three days. When you are ready to eat, roast the sweet potatoes fresh. This keeps them fluffy and tasty. You can also pre-bake the sweet potatoes and stuff them when you need them. Yes, you can make taco stuffed sweet potatoes ahead. You can cook the sweet potatoes and the taco filling separately. Store each in the fridge for up to three days. When you are ready to eat, just reheat them in the oven or microwave. This makes it easy for busy days! Taco stuffed sweet potatoes are great on their own, but you can add sides. Here are some good options: - A fresh green salad with lime dressing - Simple guacamole or salsa - Corn chips for crunch - A side of cilantro rice These sides can balance the meal and add more flavor! To make taco stuffed sweet potatoes healthier, try these tips: - Use lean ground turkey or chicken. - Swap sour cream for Greek yogurt. - Add more vegetables like bell peppers or zucchini to the filling. - Choose low-fat cheese or skip it entirely. These changes can lower calories while keeping the taste delicious! In this blog post, I shared how to make taco stuffed sweet potatoes. We covered key ingredients, step-by-step instructions, and helpful tips. I also suggested variations and how to store leftovers. Taco stuffed sweet potatoes are fun to make and tasty to eat. With different proteins and toppings, you can create your perfect dish. I hope these ideas inspire your cooking and bring joy to your meals. Enjoy your tasty creations!

Taco Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a savory taco mixture, topped with cheese, avocado, and sour cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 1 lb ground turkey or chicken
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 packet taco seasoning (approximately 2 tablespoons)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 ripe avocado, diced
  • 0.5 cup sour cream or Greek yogurt
  • 1 bunch fresh cilantro, chopped (for garnish)
  • to taste salt and pepper
  • as needed olive oil

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Rinse and scrub the sweet potatoes under cold water to remove any dirt. Use a paper towel to pat them dry. Poke several holes in each sweet potato with a fork to allow steam to escape. Rub the skins with olive oil and sprinkle a bit of salt on each.
  • Arrange the sweet potatoes on a baking sheet lined with parchment paper. Roast them in the preheated oven for 45 to 60 minutes, or until they are tender and can be easily pierced with a fork.
  • While the sweet potatoes are baking, heat a large skillet over medium heat. Add the ground turkey or chicken and cook for 5 to 7 minutes, breaking it apart as it browns, until fully cooked through.
  • Stir in the black beans, corn, diced tomatoes, and taco seasoning to the skillet with the cooked meat. Mix well to combine, then reduce the heat slightly and let simmer for about 5 to 10 minutes, stirring occasionally, until everything is heated through. Season with salt and pepper to taste.
  • Once the sweet potatoes are done roasting, remove them from the oven and allow them to cool for a few minutes. Using a sharp knife, carefully slice each sweet potato lengthwise to create a pocket.
  • With a fork, gently fluff the flesh inside each sweet potato and season it lightly with a pinch of salt.
  • Generously fill each sweet potato pocket with the taco mixture, ensuring an even distribution.
  • Sprinkle the top with shredded cheese, then place the stuffed sweet potatoes back in the oven for an additional 5 to 10 minutes, or until the cheese is perfectly melted and bubbly.
  • Remove from the oven and top each sweet potato with diced avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro.

Notes

Plate the stuffed sweet potatoes on a vibrant colored dish and drizzle with extra sour cream if desired.
Keyword dinner, healthy, sweet potatoes, taco