Name: Taco Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican/Tex‑Mex
Ingredients: 4 medium sweet potatoes, washed; 1 lb ground meat (chicken, turkey or beef); 2 tbsp avocado or olive oil; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp chili powder; Sea salt & black pepper to taste; 1 cup salsa (medium, mild or spicy); ⅔ cup black beans; ½ cup shredded zucchini (about 1 small zucchini); ½ cup shredded cheddar cheese

A satisfying and wholesome twist on traditional tacos, these Taco Stuffed Sweet Potatoes combine tender roasted sweet potatoes with savory taco-seasoned meat and your favorite toppings. It’s the perfect blend of comfort and nutrition in one easy-to-make dish.

Why You’ll Love This Recipe

A healthier alternative to taco shells with added fiber and nutrients from sweet potatoes
Simple to make with minimal prep and common ingredients
Customizable with your favorite proteins, toppings, and spice levels
Great for meal prep—store and reheat easily for busy weeknights
Naturally gluten-free and adaptable for dairy-free or vegetarian diets

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 medium sweet potatoes
1 lb ground beef, turkey, or chicken
1 yellow onion, diced
2–3 garlic cloves, minced
1–2 tablespoons taco seasoning
1/4 to 1/3 cup tomato sauce or salsa
Olive oil, salt, and pepper
Optional: 1/2 cup black beans, rinsed and drained

Optional toppings:

Shredded cheese (cheddar or Mexican blend)
Diced tomatoes or pico de gallo
Sliced avocado or guacamole
Sour cream or Greek yogurt
Chopped cilantro
Jalapeño slices
Lime wedges

directions

Bake the sweet potatoes
Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, salt, and pepper, and place on a baking sheet. Bake for 50–60 minutes, or until fork-tender.
Cook the taco filling
Heat a skillet over medium heat. Add a bit of oil and sauté diced onion for 3–5 minutes until soft. Add garlic and cook for 1 more minute. Add the ground meat and cook until browned. Stir in taco seasoning and tomato sauce or salsa. If using black beans, stir them in. Let the mixture simmer for 5–10 minutes.
Assemble the stuffed potatoes
Once the sweet potatoes are done, slice them lengthwise and gently mash the insides. Spoon the taco filling on top of each potato.
Add toppings and serve
Top with your favorite toppings and serve warm.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Vegetarian: Replace meat with black beans, lentils, or seasoned tofu.
Low-carb: Use spaghetti squash or zucchini boats instead of sweet potatoes.
Dairy-free: Omit cheese and sour cream or use plant-based alternatives.
Spicy: Add chili powder, hot sauce, or diced jalapeños to the filling.

storage/reheating

Refrigerator: Store meat and potatoes in separate containers for up to 4–5 days.
Freezer: Wrap cooled, assembled sweet potatoes tightly and freeze for up to 3 months.
Reheating: Microwave for 1–2 minutes or bake at 350°F (180°C) until heated through. Add fresh toppings after reheating.

FAQs

What kind of sweet potatoes should I use?

Choose medium-sized, firm sweet potatoes with smooth skin for even cooking and portioning.

Can I make this recipe ahead of time?

Yes, both the sweet potatoes and taco filling can be prepared in advance and reheated before serving.

What meat works best for this recipe?

Ground beef, turkey, or chicken all work well. For a leaner option, choose 93% lean ground meat or higher.

Can I microwave the sweet potatoes instead of baking?

Yes. Microwave pierced sweet potatoes on high for 8–10 minutes, turning halfway through.

How do I make it vegetarian?

Use black beans, lentils, or crumbled tofu as a plant-based filling with taco seasoning.

What toppings go well with taco stuffed sweet potatoes?

Cheese, avocado, salsa, sour cream, cilantro, and lime juice are all excellent options.

Can I use leftover taco meat for this?

Absolutely. Leftover taco meat can be reheated and used as the filling.

How long will leftovers last?

Stored properly, leftovers can last up to 5 days in the fridge or 3 months in the freezer.

Can I serve this as a side dish instead of a main course?

Yes, you can serve smaller portions as a side, especially at gatherings or potlucks.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as your taco seasoning and toppings are also gluten-free.

Conclusion

Taco Stuffed Sweet Potatoes are a fun, flavorful, and nutritious way to enjoy all the best parts of taco night—without the tortillas. Perfect for weeknight dinners, meal prep, or casual entertaining, this dish is endlessly versatile and sure to satisfy everyone at the table.