Taco Stuffed Sweet Potatoes
These baked sweet potatoes are loaded with spiced ground turkey or beef, black beans, corn, and fresh toppings. Topped with avocado, Greek yogurt, and fresh herbs, they make a vibrant, balanced, and protein-rich meal.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2–3
Ingredients
For the Sweet Potatoes:
3 medium sweet potatoes
1 tsp olive oil
Pinch of salt
For the Taco Filling:
1 lb (450g) ground turkey, chicken, or beef
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp oregano
Salt & pepper, to taste
½ cup black beans, drained and rinsed
½ cup corn kernels (fresh, frozen, or canned)
2 tbsp tomato paste or sauce
For Toppings:
½ avocado, sliced or mashed
2–3 tbsp Greek yogurt
Fresh cilantro or parsley, chopped
Cherry tomatoes, halved
Lime wedges
Instructions
1. Bake the Sweet Potatoes
Preheat oven to 400°F (200°C).
Scrub sweet potatoes, poke holes with a fork, and rub lightly with olive oil and salt.
Bake for 35–45 minutes, until tender and easily pierced with a fork.
2. Cook the Taco Filling
Heat a skillet over medium heat with a little olive oil.
Add onion and garlic, saute until soft.
Add ground meat, season with cumin, paprika, chili powder, oregano, salt, and pepper. Cook until browned.
Stir in black beans, corn, and tomato paste. Cook 3–4 minutes until heated through and slightly saucy.
3. Assemble the Stuffed Sweet Potatoes
Slice baked sweet potatoes lengthwise, gently fluff the inside with a fork.
Spoon the taco filling generously into each potato.
Top with avocado, Greek yogurt, cherry tomatoes, and fresh herbs.
Squeeze lime juice over the top for extra freshness.
Notes & Tips
For a vegetarian version, skip the meat and increase beans, corn, and roasted vegetables.
Spice it up with jalapenos or hot sauce.
Add shredded cheese or feta for a Mediterranean twist.
Meal prep tip: Bake sweet potatoes and store separately from the filling; assemble when ready to serve.
Frequently Asked Questions
Q: Can I use smaller sweet potatoes?
A: Yes — just adjust the cooking time (smaller ones take 25–30 minutes).
Q: Can I use quinoa or rice instead of meat?
A: Absolutely — cook quinoa or rice with taco spices and beans for a hearty vegetarian filling.
Q: How do I store leftovers?
A: Store sweet potatoes and filling separately in airtight containers for up to 3 days. Reheat in the oven or microwave.
Nutritional Information
Calories: 430
Protein: 28g
Carbohydrates: 50g
Fat: 14g
Fiber: 9g
Sodium: 430mg