This comforting and flavor-packed recipe brings together tender baked sweet potatoes, warmly spiced taco-seasoned beef, and a refreshing homemade salsa. It’s wholesome, satisfying, and perfect for a simple weeknight dinner.
Why You’ll Love This Recipe
These taco stuffed sweet potatoes deliver a delicious mix of sweet, savory, and fresh flavors—all in one wholesome dish. They’re easy to prepare, customizable with your favorite taco toppings, and nutrient-rich thanks to the natural goodness of sweet potatoes. This is a family-friendly recipe that feels indulgent while staying aligned with healthier eating goals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium sweet potatoes
1 lb extra-lean ground beef
1 cup diced onions
3 cloves garlic, minced
1/2 cup tomato sauce (homemade or store-bought)
2 teaspoons cumin powder
1 teaspoon coriander powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1.5 teaspoons kosher salt
Black pepper to taste
2 tablespoons olive oil
1/2 cup water or beef broth
For the salsa:
2 medium tomatoes, diced
1/4 cup red onion, diced
1 green bell pepper, diced
1 teaspoon chopped jalapeño (seeds removed for less heat if desired)
Fresh cilantro, chopped (optional)
1 tablespoon fresh lime juice
1 small garlic clove, minced
Salt and pepper to taste
Directions
Preheat the oven to 400°F.
Line a baking sheet with aluminum foil or parchment paper.
Wash and scrub the sweet potatoes thoroughly, then dry completely.
Poke each sweet potato all over with a fork and place them on the baking sheet. Bake for 50–60 minutes, or until tender and easily pierced in the center.
While the potatoes bake, heat olive oil in a skillet over medium-high heat.
Add the ground beef and cook until no longer pink.
Reduce heat to medium and add onions and garlic. Sauté until the onions turn translucent.
Add cumin, coriander, onion powder, smoked paprika, salt, and pepper. Mix well to coat the beef evenly.
Stir in the tomato sauce and water (or broth). Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.
Prepare the salsa by combining tomatoes, red onion, bell pepper, jalapeño, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set aside.
Once the potatoes are baked, slice them open lengthwise. Fill each with the hot taco beef mixture and top with fresh salsa. Serve immediately.
Servings and timing
This recipe makes 2 servings (1 stuffed sweet potato per serving).
Prep time: about 10 minutes
Cook time: 50–60 minutes for baking the potatoes + 25 minutes for the beef
Total time: approximately 1 hour and 15 minutes
Variations
Use ground turkey or ground chicken instead of ground beef.
Add toppings like avocado slices, Greek yogurt, shredded cheese, or hot sauce.
Replace the fresh salsa with store-bought salsa for a quicker option.
Add sautéed corn or black beans to the meat mixture for extra texture and flavor.
Make it spicier by adding additional jalapeño or a pinch of cayenne to the seasoning.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sweet potatoes and meat mixture together or separately.
To reheat, warm in the microwave until heated through.
To freeze, store the sweet potatoes and beef mixture together or separately in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I know when the sweet potatoes are fully cooked?
They should be very tender and easy to pierce through the center with a fork.
Can I use ground chicken instead of beef?
Yes, ground chicken works well and provides a lighter option.
Can I bake the sweet potatoes in the microwave to save time?
Yes, microwave them for 8–12 minutes, turning halfway, until tender.
Is the salsa optional?
Yes, but it adds freshness and brightness that complements the taco filling.
Can I make the taco filling ahead of time?
Absolutely—prepare it up to 3 days in advance and refrigerate until ready to use.
How spicy is the recipe?
It’s mild as written, but you can increase or decrease spice by adjusting the jalapeño or seasoning.
Can I use store-bought taco seasoning?
Yes, as long as it fits your dietary needs and does not contain non-halal or unwanted additives.
How can I make this recipe dairy-free?
Simply avoid dairy-based toppings and use toppings like avocado, salsa, or cilantro.
Can I air-fry the sweet potatoes?
Yes, air-fry at 380°F for about 35–45 minutes, depending on size.
Can I add more vegetables to the filling?
Yes, zucchini, mushrooms, or spinach make great additions.
Conclusion
Taco stuffed sweet potatoes are a delicious, hearty, and wholesome meal that’s simple to prepare and endlessly customizable. Whether you’re cooking for a busy weeknight or prepping meals for the week ahead, this recipe delivers bold flavor and satisfying comfort in every bite.
These taco stuffed sweet potatoes combine tender roasted sweet potatoes with seasoned ground beef and a fresh homemade salsa for a wholesome, flavorful, and satisfying meal.
Ingredients
2 medium sweet potatoes
1 lb extra-lean ground beef
1 cup diced onions
3 cloves garlic, minced
1/2 cup tomato sauce
2 teaspoons cumin powder
1 teaspoon coriander powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1.5 teaspoons kosher salt
Black pepper to taste
2 tablespoons olive oil
1/2 cup water or beef broth
2 medium tomatoes, diced
1/4 cup red onion, diced
1 green bell pepper, diced
1 teaspoon chopped jalapeño (seeds removed if desired)
Fresh cilantro, chopped (optional)
1 tablespoon fresh lime juice
1 small garlic clove, minced
Salt and pepper to taste
Instructions
Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
Wash and scrub sweet potatoes, dry thoroughly, then poke with a fork and bake for 50–60 minutes until tender.
Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until no longer pink.
Add diced onions and minced garlic to the skillet. Sauté until onions are translucent.
Stir in cumin, coriander, onion powder, smoked paprika, salt, and pepper. Mix well to coat the beef.
Add tomato sauce and water (or broth), reduce heat to low, cover, and simmer for 20–25 minutes.
In a bowl, mix tomatoes, red onion, bell pepper, jalapeño, cilantro (if using), lime juice, garlic, salt, and pepper to make the salsa. Set aside.
Once sweet potatoes are tender, slice them open lengthwise and fluff the insides with a fork.
Fill each sweet potato with the hot taco beef mixture and top with the fresh salsa.
Serve immediately with optional toppings like avocado, yogurt, or hot sauce if desired.
Notes
Use ground turkey or chicken as a leaner alternative.
Microwave the sweet potatoes to save time—8–12 minutes on high, turning halfway.
Make the beef filling ahead and refrigerate for up to 3 days.
Freeze cooked components separately for meal prep.
Customize toppings with cheese, avocado, or hot sauce.
