Taco stuffed sweet potatoes are an easy meal your family will love! Tender roasted sweet potatoes are stuffed with a saucy beef taco filling then topped with all your favorite toppings! They’re meaty, satisfying & a fun change for taco night!
Taco Stuffed Sweet Potatoes – an easy dinner idea you’re going to love! It seems I have a thing for “stuffing” food items… Stuffed zucchini, stuffed peppers, stuffed chicken – apparently if you can stuff it then I’m all over it!😂 (Try my stuffed butternut squash or enchilada stuffed zucchini boats next!) So I knew these taco-inspired stuffed spuds were going to be a hit. And holy moly what a hit they are!
These stuffed potatoes are perfect for sweet/savory lovers! The sweet potatoes almost caramelize in the oven which brings out their natural sweetness pairing perfectly with your robustly flavored taco meat. They’re meaty, cheesy, so simple to make and you can load them up with as many toppings as you want! Plus a great low carb option for taco night too. (Sweet potatoes are loaded with vitamins and fiber making them a perfect source for extra nutrition!)
Ingredients You’ll Need
Sweet potatoes: Use potatoes that are similar in size for the best results. (This helps them cook more evenly – we personally prefer the smaller fatter ones.😉)
Ground beef: Any type of ground beef works! (We use 90/10 ground beef for ours.)
Onion: White or red onion can be used for this recipe.
Garlic: You’ll need at least 2 minced garlic cloves!
Canned diced tomatoes: Use fire roasted tomatoes if possible! They add a subtle smoky flavor to the beef that’s so good! (If you’re not a fan of larger tomato chunks, you can always use petite diced tomatoes or blend the tomatoes in a food processor.)
Spices: Chili powder, paprika, cumin, garlic powder, onion powder, salt and black pepper are all needed to spice up for taco filling!
How To Make Taco Stuffed Sweet Potatoes
1. Prep the sweet potatoes. Wash and scrub the sweet potatoes to remove any dirt. Then pat them with a paper towel and use a large fork to poke a few holes all over. Rub the potatoes with olive oil and season all sides with salt and pepper.
2. Bake. Place the prepared potatoes on a baking pan lined with parchment and bake at 425 degrees for 40-45 minutes. (They should be soft and tender in the center once done.)
3. Make the taco filling. Sauté the garlic and onions together until tender. Then add the ground beef and seasonings and cook until the beef is browned and cooked through (about 3-4 minutes). Add the canned tomatoes (undrained) and continue cooking until most of the liquid is absorbed, stirring occasionally (about 5-7 minutes).
4. Stuff! Once the potatoes are done, slice each one down the center length-wise and fluff the insides with a fork. Then stuff each potato with a few heaping spoonfuls of the beef taco filling. (Alternatively, you can slice each potato in half and serve them as halves instead.)
5. Serve. Serve with your favorite taco toppings and enjoy!
You can’t go wrong when it comes to toppings for these sweet potatoes! There’s so many options that can elevate their flavor and really make them your own. Here are a few of our favorites to get you started:
- Shredded cheese (We love a good sharp cheddar with these!)
- Guacamole/mashed avocado
- Sour cream
- Pico de gallo
- Salsas & hot sauces
- Pickled jalapenos
- A squeeze of lime!
Storing and Reheating Leftovers
Storing: Place your leftover beef taco filling and sweet potatoes in separate air tight containers and keep them stored in the refrigerator. They should stay good for up to 3-4 days if stored properly.
Reheating: Heat your leftover taco meat in a large sauté pan over medium heat until it’s warmed to your liking. (You can also warm it in the microwave but I found that it doesn’t stay warm as long.) For the sweet potatoes – reheat them in the oven at 350 degrees until they’re warmed to your liking.
Can I use ground turkey instead? Yes! Ground turkey would be a great replacement!
How do I know when my potatoes are done baking? Your potatoes should pierce very easily with a knife and “give in” slightly when you give them a gentle squeeze. (We want them super soft and tender in the center.) Some potatoes may take longer to bake depending on their size.
Can I make these stuffed sweet potatoes ahead of time? Absolutely! Your potatoes and taco meat can be made 1-2 days in advance. When your ready to eat, reheat the filling on the stove and warm your potatoes in the oven until they’re warmed to your liking. Serve and enjoy!
Why you’ll love this taco stuffed sweet potato recipe!
- A satisfying & nutritious meal! Sweet potatoes are loaded with fiber and vitamins making them the perfect vehicle for a healthy meal!
- A fun twist on taco night! Tired of the same boring beef tacos? Ditch the tortilla for some tasty sweet potatoes instead!
- Cheaper ingredients! Ground beef & sweet potatoes are usually pretty inexpensive. Use any toppings you have on hand to make this meal even cheaper!
Need them gluten free? Great news, they already are!
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Easy Taco Stuffed Sweet Potatoes
- 1 lb. ground beef
- ½ a white onion, chopped
- 2 garlic cloves, minced
- 14.5 oz canned fire roasted diced tomatoes (not drained)
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 2 sweet potatoes
- Olive oil
- Toppings: guacamole, cheddar cheese, pico de gallo, sour cream, etc
- Roast the sweet potatoes. Preheat your oven to 425 degrees and line a baking pan with parchment paper. Then wash and scrub the potatoes to remove any dirt and pat them with a paper towel. Using a large fork, poke a few holes all over and place them on your prepared pan. Rub the potatoes with olive oil and season all sides with salt and pepper.Bake for 40-45 minutes or until they're soft and tender in the center.
- Make the taco filling. Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the garlic and onions and cook until tender. Then add the ground beef and seasonings and cook until the beef is browned and cooked through (about 3-4 minutes). Add the canned tomatoes (undrained) and continue cooking until most of the liquid has been absorbed (about 5-7 minutes).
- Stuff! Once the potatoes are done, slice them in half length-wise and fluff the insides with a fork. Then spoon the beef taco filling into each potato. (Alternatively, you can slice each potato in half and serve them as halves instead.)
- Serve. Serve with your favorite taco toppings and enjoy!