Description
These Easy Taco Stuffed Sweet Potatoes are a flavorful and hearty meal combining roasted sweet potatoes with a zesty ground beef taco filling. Topped with your favorite taco accompaniments like guacamole, cheddar cheese, and sour cream, this recipe is a delicious twist on traditional tacos served in a nutritious, naturally sweet vessel.
Ingredients
Units
Scale
Main Ingredients
- 1 lb. ground beef
- 1/2 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
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 sweet potatoes
- Olive oil
Toppings (Optional)
- Guacamole
- Cheddar cheese
- Pico de gallo
- Sour cream
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper. Wash and scrub the sweet potatoes thoroughly to remove any dirt, then pat them dry with a paper towel. Poke several holes all over each potato using a large fork. Place the potatoes on the prepared pan, rub them with olive oil, and season all sides with salt and pepper. Bake for 40-45 minutes until the potatoes are tender and can be easily pierced with a fork.
- Prepare the Taco Filling: While the potatoes roast, heat a splash of olive oil in a large sauté pan over medium-high heat. Add the minced garlic and chopped onions, cooking until tender and fragrant. Add the ground beef and all the dry seasonings: chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook until the beef is thoroughly browned, about 3-4 minutes. Pour in the canned fire-roasted diced tomatoes with their juices and continue cooking for another 5-7 minutes, until most of the liquid is absorbed and the filling thickens.
- Stuff the Potatoes: When the sweet potatoes are fully cooked, remove them from the oven and slice each lengthwise in half. Fluff the insides gently with a fork to create space for the filling. Spoon the prepared taco beef mixture evenly into each potato half.
- Serve and Enjoy: Top the stuffed sweet potatoes with your favorite taco toppings such as guacamole, cheddar cheese, pico de gallo, and sour cream. Serve warm and enjoy a delicious and nutritious meal.
Notes
- Use a fork to check potato tenderness; they should be soft inside but hold their shape.
- Feel free to customize toppings based on your preferences or dietary needs.
- If you want a spicier filling, add a dash of cayenne pepper or chopped jalapeño.
- Leftover taco filling can be stored separately in an airtight container in the refrigerator for up to 3 days.
- Sweet potatoes can be wrapped in foil to retain moisture but roasting uncovered on parchment gives a crispier skin.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
