Description
This Easy Taco Stuffed Sweet Potatoes recipe combines the hearty flavors of seasoned ground beef with nutritious sweet potatoes for a delicious and satisfying meal. The sweet potatoes are baked until tender and then filled with a savory taco mixture made from ground beef, onions, garlic, and fire-roasted diced tomatoes, seasoned with chili powder, cumin, paprika, and other spices. Topped with favorites like guacamole, cheddar cheese, pico de gallo, and sour cream, this dish offers a perfect blend of comfort and zest that’s simple to make for any weeknight dinner.
Ingredients
Scale
For the Taco Filling
- 1 lb. ground beef
- ½ white onion, chopped
- 2 garlic cloves, minced
- 14.5 oz canned fire roasted diced tomatoes (not drained)
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Sweet Potatoes
- 2 large sweet potatoes
- Olive oil (for brushing)
Toppings (Optional)
- Guacamole
- Cheddar cheese
- Pico de gallo
- Sour cream
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for baking the sweet potatoes to a soft and tender texture.
- Prepare the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Prick each sweet potato several times with a fork, then lightly brush them with olive oil. Place them directly on the oven rack or on a baking sheet lined with foil to catch any drips.
- Bake the Sweet Potatoes: Bake the sweet potatoes for about 45-60 minutes, or until they are easily pierced with a fork and fully soft inside. Cooking times may vary depending on the size of the potatoes.
- Cook the Taco Filling: While the sweet potatoes bake, heat a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Add Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the onion is soft and translucent.
- Combine Tomatoes and Spices: Stir in the fire-roasted diced tomatoes (with their juices), chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Simmer the mixture over low heat for about 10 minutes, allowing the flavors to meld and the filling to thicken slightly. Stir occasionally to prevent sticking.
- Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, cut them lengthwise down the center without slicing all the way through. Gently press each potato to open up and create a pocket.
- Fill and Top: Spoon the taco beef mixture generously into each sweet potato. Add your favorite toppings such as guacamole, shredded cheddar cheese, pico de gallo, and sour cream.
- Serve and Enjoy: Serve the taco stuffed sweet potatoes warm as a hearty and flavorful meal that’s easy to prepare and packed with nutrition.
Notes
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- If you prefer, cook the sweet potatoes in the microwave for about 8-10 minutes for a quicker option, but baking gives the best texture and flavor.
- Feel free to customize the toppings based on your preference or dietary needs.
- This recipe can easily be doubled or tripled for a larger group.
- Leftover taco filling can be stored in the refrigerator for up to 3 days and reheated.
Keywords: taco stuffed sweet potatoes, ground beef recipe, baked sweet potatoes, easy weeknight dinner, Mexican-inspired dish