Taco Stuffed Sweet Potatoes
Whip up a batch of moreish, yummy taco stuffed sweet potatoes and enjoy them with your favorite taco toppings.
Servings: 4
Equipment
Ingredients
- 4 sweet potatoes medium
- 1 Tablespoon olive oil
- 1 Teaspoon kosher salt
- 1 Pound lean ground beef
- 2 Cloves garlic minced
- 1 Package taco seasoning or 2 Tablespoons homemade
- ¼ Cup water
- Juice of 1 lime
Optional Toppings:
- diced tomatoes
- guacamole
- sour cream
- chunky salsa or pico de gallo
- sliced jalapenos
- chopped fresh cilantro
Instructions
- Preheat oven to 425 degrees F. Scrub sweet potatoes, pierce them in several places with a fork, and rub with olive oil. Place on a large sheet pan.
- Bake for 45 minutes to 1 hour, or until soft inside when pierced with a fork.
- Brown beef in a large skillet over medium-high heat for 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Drain grease.
- Reduce heat to medium and add taco seasoning and water. Stir to combine and cook until the mixture has thickened, about 5 minutes. Add lime juice.
- Once the sweet potatoes are done, cool slightly before slicing them lengthwise. Use a fork to fluff the insides.
- Spoon taco meat over the sweet potatoes and top with desired toppings.
Notes
Seasoning is key: Every taco seasoning is different and may require more or less salt and pepper.
Let potatoes cool: Allow the sweet potatoes to cool slightly before slicing them open to make handling easier and prevent burns.
Make-ahead magic: The sweet potatoes and ground beef can be made ahead of time and stored in individual containers in the fridge, making this recipe perfect for meal prepping.
Get fluffier potatoes: I like to use wide sweet potatoes and not long skinny ones. They fluff easier.
Pierce and oil: Pierce the sweet potatoes multiple times with a fork to allow steam to escape, and coat them evenly with olive oil for a crispy skin.
Let potatoes cool: Allow the sweet potatoes to cool slightly before slicing them open to make handling easier and prevent burns.
Make-ahead magic: The sweet potatoes and ground beef can be made ahead of time and stored in individual containers in the fridge, making this recipe perfect for meal prepping.
Get fluffier potatoes: I like to use wide sweet potatoes and not long skinny ones. They fluff easier.
Pierce and oil: Pierce the sweet potatoes multiple times with a fork to allow steam to escape, and coat them evenly with olive oil for a crispy skin.
Nutrition
Calories: 399kcal | Carbohydrates: 51g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1488mg | Potassium: 1160mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32884IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
