Description
Taco Stuffed Sweet Potatoes are fluffy baked sweet potatoes loaded with seasoned ground beef, salsa, and your favorite taco toppings like guacamole, pico de gallo, cheese, and sour cream. This easy weeknight dinner is hearty, family-friendly, and packed with bold taco flavor.
Ingredients
Scale
For the Taco Filling:
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup chunky salsa
- 1/4–1/2 cup water
For the Sweet Potatoes:
- 4 medium sweet potatoes (12–14 ounces each)
Optional Toppings:
- Shredded Mexican blend cheese
- Diced tomato
- Diced avocado or guacamole
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
- In a large skillet over medium-high heat, brown the ground beef with chopped onion and minced garlic until fully cooked. Drain excess grease.
- Stir in taco seasoning and chunky salsa. Reduce heat to medium-low and simmer for 5 minutes until thickened. Add 1/4–1/2 cup water as needed to reach desired consistency.
- While the meat cooks, poke holes in sweet potatoes with a fork. Microwave on high for 8–10 minutes, turning halfway through. Cook an additional 1–3 minutes if needed until fork-tender.
- Let potatoes cool slightly. Slice lengthwise and fluff the inside with a fork.
- Spoon taco meat over each sweet potato. Add desired toppings and serve immediately.
Notes
- Sweet potatoes can also be baked at 400°F for 45–60 minutes instead of microwaving.
- Ground turkey or ground chicken can be substituted for beef.
- Add black beans or corn to stretch the filling.
- Store leftovers separately in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Microwave + Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg