Beef Taco Stuffed Sweet Potatoes
Taco Stuffed Sweet Potatoes
Roasted sweet potatoes filled with seasoned ground beef, melted cheese, lettuce, tomato, and a cool spoonful of sour cream.
Beef taco stuffed sweet potatoes bring the familiar parts of taco night into a hearty baked potato format. The sweet potatoes roast until tender and caramelized at the edges, then get split open and filled with warm seasoned beef, shredded cheese, crisp lettuce, juicy tomato, and a cool finishing spoonful of sour cream.
The balance is what makes this recipe work. Sweet potato flesh softens the chili powder and cumin in the beef, while the lettuce and tomato keep each serving fresh instead of heavy. A quick broil after filling helps the cheese melt into the hot taco meat without wilting the cold toppings.
This is a practical dinner for nights when you want a complete plate with minimal side dishes. The potatoes can roast while the beef filling and toppings are prepared, and each serving can be adjusted at the table with lime, hot sauce, avocado, cilantro, or extra salsa.
Choose medium sweet potatoes that are close in size so they finish cooking at the same time. If the potatoes are especially large, add a few extra minutes in the oven and split each one into two servings for a lighter meal.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a sheet pan with parchment paper.
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2
Prick the sweet potatoes all over with a fork, rub them with olive oil, and place them on the prepared pan.
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3
Roast the sweet potatoes for 45 to 50 minutes, turning once, until a knife slides easily into the thickest part.
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4
While the potatoes roast, cook the ground beef and onion in a large skillet over medium-high heat for 6 to 8 minutes, breaking the beef into small crumbles, until browned.
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5
Drain excess fat if needed, then stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper for 30 seconds.
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6
Add the tomato sauce and simmer the beef mixture for 3 to 4 minutes, until saucy but not watery.
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7
Split each roasted sweet potato lengthwise and gently mash the flesh with a fork while keeping the skins intact.
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8
Spoon the taco beef into the potatoes, sprinkle with cheese, and return to the oven for 3 to 5 minutes, until the cheese melts.
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9
Top with shredded lettuce, diced tomato, and sour cream, then serve with lime wedges.
Ingredients
- Medium sweet potatoes, scrubbed:4
- Olive oil:1 tbsp
- Ground beef:1 lb
- Yellow onion, finely diced:1/2 cup
- Garlic cloves, minced:2
- Chili powder:2 tsp
- Ground cumin:1 tsp
- Smoked paprika:1/2 tsp
- Fine salt:3/4 tsp
- Black pepper:1/4 tsp
- Tomato sauce:1/2 cup
- Shredded cheddar or Mexican blend cheese:3/4 cup
- Shredded romaine lettuce:1 cup
- Diced tomato:1 cup
- Sour cream:1/4 cup
- Lime wedges for serving:4
Tips & Notes
- For a leaner version, use 90% lean ground beef and drain the skillet before adding the spices.
- Warm salsa can replace the tomato sauce if you want a spicier filling.
- Roast the sweet potatoes up to 2 days ahead, then reheat before filling.
- Keep the lettuce and tomato separate until serving so the toppings stay crisp.
