Taco Stuffed Sweet Potatoes Recipe

I created these Taco Stuffed Sweet Potatoes to flip taco night into a speedy, nutritious option that makes a perfect healthy meal prep choice and can be ready in under 20 minutes.

I never thought stuffed sweet potatoes could feel like a cheat meal, but they do, and I’m kind of obsessed. I pile on taco night vibes and finish with creamy avocado because that cool bite against the warm sweet potato is everything.

It’s bright, messy, and oddly satisfying without being heavy. I pull this out when I need something fast and flavorful, ready in under 20 minutes and perfect for Healthy Meal Prep.

If you like big bites and easy dinners that still feel special, this one will surprise you, maybe even make you skip the usual takeout.

Ingredients

• Sweet potatoes: creamy, naturally sweet, high in fiber and vitamin A, balances the spicy filling
• Ground beef or turkey: protein-packed, adds savory richness; turkey lighter if you want less fat
• Black beans: plant protein and fiber, earthy taste stretches the filling and keeps you full
• Avocado: creamy, healthy fats, cools the spice and makes every bite richer
• Cheese: melty cheddar adds salty, fatty comfort, binds toppings and adds golden richness
• Salsa: bright, tangy tomato zing, adds moisture and fresh acidic lift
• Lime: juice brightens flavors, adds acidity that cuts richness, squeeze more if you like
• Cilantro: herbaceous bite, fresh finish, some ppl love it some ppl hate it

Ingredient Quantities

• 4 medium sweet potatoes (about 2 pounds)
• 1 lb ground beef or ground turkey, your choice
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 1/2 cup shredded cheddar or mexican blend cheese
• 1 avocado, sliced or diced
• 1/2 cup salsa
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• 1 lime
• Optional: sliced jalapeño or hot sauce

How to Make this

1. Wash 4 medium sweet potatoes, poke them several times with a fork and microwave on high about 8 to 12 minutes total, turning once, until tender when pierced with a fork. Don’t overcook though, you want them soft but not mushy.

2. While the potatoes cook heat 1 tbsp olive oil in a large skillet over medium high heat. Add 1 small diced yellow onion and sauté 3 to 4 minutes until translucent, then add 2 minced garlic cloves and cook about 30 seconds.

3. Add 1 lb ground beef or ground turkey to the skillet, break it up with a spatula and cook 6 to 8 minutes until no pink remains. Drain excess fat if needed.

4. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook 30 to 60 seconds to toast the spices and coat the meat.

5. Add 1 can (15 oz) drained and rinsed black beans and 1 cup drained corn, stir and simmer 2 to 3 minutes until heated through. Taste and adjust salt or spices if needed.

6. Slice each cooked sweet potato open lengthwise and fluff the flesh with a fork. Squeeze a little juice from half a lime over the flesh and season lightly if you want.

7. Spoon the taco meat and bean mixture into each potato, then sprinkle a total of 1/2 cup shredded cheddar or Mexican blend cheese over the tops. Cover the pan for a minute or microwave the stuffed potatoes 30 to 60 seconds, or broil briefly, until the cheese melts.

8. Top each potato with sliced or diced 1 avocado, 1/2 cup salsa, 1/4 cup sour cream or plain Greek yogurt, and 1/4 cup chopped fresh cilantro. Add sliced jalapeño or a dash of hot sauce if you like extra heat.

9. Finish with another squeeze of lime, serve immediately and enjoy. Leftovers keep 3 to 4 days in the fridge and reheat well in the microwave or oven.

Equipment Needed

1. Microwave
2. Microwave-safe plate
3. Large skillet (lid helpful if you want to melt the cheese on the stove)
4. Spatula (for breaking up the meat)
5. Chef’s knife
6. Cutting board
7. Fork (to poke and fluff the potatoes, dont mash them)
8. Can opener
9. Colander or fine-mesh strainer (for draining beans and corn)
10. Measuring spoons

FAQ

Taco Stuffed Sweet Potatoes Recipe Substitutions and Variations

• Ground beef or ground turkey: try 1 1/2 cups cooked lentils for a vegetarian swap, or 14 oz extra-firm tofu crumbled and browned, or 8 oz crumbled tempeh. Season the same, you might need a little extra chili powder.
• Sweet potatoes (about 2 pounds): use russet or Yukon Gold potatoes, or roast cubed butternut squash for a sweeter, silkier base. Baking time can vary so just cook till fork tender.
• Black beans: pinto beans, kidney beans, or drained canned chickpeas all work fine, same one-can amount (15 oz) after rinsing.
• Cheese / sour cream: swap shredded cheddar for pepper jack, queso fresco, or Monterey Jack; replace sour cream with plain Greek yogurt, Mexican crema, or a dairy-free yogurt/vegan cheese if you want no dairy.

Pro Tips

1) If you have the time bake the sweet potatoes at 400°F for 45-60 minutes, they come out sweeter and less mushy than microwaved ones, but if you gotta rush microwave them then pop them under the broiler or in a hot oven for a minute to firm the skin and dry the flesh a bit.

2) Bloom your spices in the hot fat for a few seconds before you add beans, it wakes up the chili powder, cumin and smoked paprika and makes the whole filling taste way more rounded, dont be afraid to taste and tweak salt at this point.

3) Drain the beans but save a couple tablespoons of the can liquid, add a splash if the filling is dry or mash a few beans into the mix for creaminess and better binding so the filling wont slide out when you eat it.

4) Assemble components ahead if you want: keep potatoes, filling and toppings separate in the fridge, reheat in a 350°F oven for best texture and add avocado, salsa and sour cream right before serving so they stay fresh.