Description
Taco Stuffed Sweet Potatoes offer a nutritious twist on traditional tacos, featuring baked sweet potatoes filled with a savory mix of ground turkey or beef, black beans, corn, and spices. Topped with cheese, avocado, and fresh cilantro, this dish is a hearty and satisfying meal that’s both delicious and healthy!
Ingredients
Scale
- 4 medium sweet potatoes
- 1 lb ground turkey or beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 packet taco seasoning (or homemade)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly under running water and pat them dry.
- Poke several holes in each sweet potato with a fork.
- Rub each sweet potato with olive oil and sprinkle with salt.
- Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil. Bake for 45-60 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are baking, heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the ground turkey or beef, breaking it apart as it cooks. Season with salt and pepper.
- Cook until browned and cooked through, about 5-7 minutes.
- Stir in the taco seasoning, diced tomatoes, black beans, and corn. Mix well.
- Reduce heat to low and let the mixture simmer for 5-10 minutes, stirring occasionally.
- Once the sweet potatoes are done, remove them from the oven and let cool for a few minutes.
- Carefully slice each sweet potato down the center, creating a pocket for the filling.
- Gently push the ends of the sweet potato towards the center to open it up more.
- Scoop a generous amount of the taco filling into each sweet potato.
- Sprinkle shredded cheese on top. For melty cheese, return to the oven for an additional 5-10 minutes.
- Once the cheese is melted, remove the sweet potatoes from the oven and let cool for a minute.
- Top each stuffed sweet potato with diced avocado, a dollop of sour cream or Greek yogurt, and fresh cilantro. Add jalapeños or hot sauce for extra heat if desired.
- Serve warm and enjoy!
Notes
- For a vegetarian option, substitute the ground meat with additional beans, lentils, or quinoa.
- Customize toppings based on your preferences, such as diced red onion or sliced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 60 minutes