Description
This Easy Taco Stuffed Sweet Potatoes recipe is a delicious and comforting meal that combines perfectly roasted sweet potatoes with savory taco-seasoned ground meat and fresh toppings. It’s a wholesome, flavorful dish that comes together quickly and is perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
For the Taco Meat
- 1–1.5 pounds ground beef or turkey
- 2–3 tbsp homemade taco seasoning
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 1/4 cup tomato sauce
For the Sweet Potatoes
- 4 medium sweet potatoes
- Olive oil (for coating)
- Coarse sea salt (for coating)
Toppings
- 1/3 cup chopped red onions
- 1/3 cup chopped tomatoes
- 1/3 cup guacamole
- 1/2 cup sour cream (regular or dairy-free)
- 1/2 lime (for juice)
- Cilantro (for garnish)
- Jalapeño slices (for garnish)
Instructions
- Prepare the Taco Meat: Heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté the diced onions and minced garlic for about 2 minutes until fragrant and softened.
- Cook the Ground Meat: Add the ground beef or turkey to the skillet and cook for 8-9 minutes, breaking it up with a spatula, until the meat is fully cooked and browned. Drain any excess fat from the skillet.
- Simmer with Sauce and Seasoning: Stir in the tomato sauce and homemade taco seasoning. Mix thoroughly and let the mixture simmer on low heat for about 3 minutes to combine the flavors.
- Prepare Sweet Potatoes for Baking: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. Wash and dry the sweet potatoes, then poke several holes around each potato with a fork.
- Coat Sweet Potatoes: Rub each sweet potato with olive oil and sprinkle with coarse sea salt, ensuring each potato is thoroughly coated.
- Bake Sweet Potatoes: Place the potatoes on the prepared baking sheet and bake for 45-50 minutes, or until they are soft when pressed. Alternatively, for a quicker method, microwave the potatoes wrapped in a paper towel for 4-6 minutes each, poked with holes beforehand.
- Prepare Sour Cream Lime Sauce: In a small bowl, combine the sour cream with the juice of half a lime, mixing until smooth and well combined.
- Assemble the Dish: Cut a slit lengthwise down the center of each baked sweet potato. Stuff generously with the prepared taco meat. Top with chopped tomatoes, chopped red onions, and guacamole. Drizzle the sour cream lime sauce over the top.
- Garnish and Serve: Finish by garnishing with fresh cilantro leaves and jalapeño slices. Serve immediately and enjoy!
Notes
- Serve with the suggested toppings or customize with your favorite toppings like shredded cheese, olives, or hot sauce.
- Store leftovers separately in airtight containers in the refrigerator. Reheat the sweet potatoes and taco meat, then assemble with fresh toppings to maintain texture and flavor.
Nutrition
- Serving Size: 1 stuffed sweet potato with toppings
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
