Description
This Taco Stuffed Sweet Potatoes recipe offers a flavorful and nutritious way to enjoy a classic taco filling inside roasted sweet potatoes. With seasoned ground beef, homemade salsa, and a blend of spices, it’s a comforting and wholesome dish perfect for a weeknight dinner or meal prep.
Ingredients
Units
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Taco Ground Beef
- 1 lb grass-fed ground beef
- 1 cup onions, diced
- 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
Salsa
- 2 medium tomatoes, diced
- 1/4 cup red onion, diced
- 1 green bell pepper, diced
- 1 teaspoon jalapeno, chopped (remove seeds for less heat)
- Fresh cilantro, chopped (optional)
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Prepare Sweet Potatoes: Wash and scrub sweet potatoes thoroughly, then dry completely. Use a fork to poke holes all over each potato to allow steam to escape during baking. Place on the prepared baking sheet.
- Bake Sweet Potatoes: Bake the sweet potatoes for 50-60 minutes, until tender and easily pierced through to the center with a fork.
- Cook Ground Beef: While potatoes bake, heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned with no pink remaining.
- Sauté Aromatics: Reduce heat to medium, add diced onions and minced garlic to the beef. Sauté until onions are translucent and fragrant.
- Add Seasonings: Stir in cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper to evenly coat the beef mixture with spices.
- Simmer with Sauce: Pour in tomato sauce and water or beef broth. Reduce heat to low, cover skillet, and simmer for 20-25 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
- Make Salsa: In a medium bowl, combine diced tomatoes, red onion, green bell pepper, jalapeno, cilantro if using, lime juice, minced garlic, salt, and pepper. Mix well and set aside or refrigerate if preparing ahead.
- Assemble: When sweet potatoes are done, slice them lengthwise while still warm. Gently fluff the insides with a fork and fill each potato with the cooked taco beef filling.
- Top and Serve: Spoon fresh salsa over the stuffed sweet potatoes. Serve immediately or store components separately in the fridge for meal prep.
Notes
- Choose wide sweet potatoes as they are easier to stuff compared to long, skinny varieties.
- If short on time, a store-bought salsa works perfectly as a substitute.
- Ensure sweet potatoes are scrubbed clean and dry before baking for best results.
- Store leftovers in an airtight container in the fridge up to 4 days. You can store stuffing and sweet potatoes together or separately.
- Reheat in the microwave until heated through.
- You can freeze both the sweet potatoes and taco stuffing separately or together in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg
