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Close-up of a baked sweet potato stuffed with seasoned taco meat and toppings.

Best Way to Grow 3 Taco Stuffed Sweet Potatoes

These delicious taco-stuffed sweet potatoes are a fantastic and flavorful meal. They are naturally gluten-free and can easily be made dairy-free by omitting the cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 400 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Fork
  • Large skillet
  • Spoon

Ingredients
  

For the Sweet Potatoes

  • 3 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Taco Meat

  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1/4 cup water

For Topping (Optional)

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream or Greek yogurt
  • 1 diced avocado
  • 1/4 cup salsa
  • 2 tablespoons fresh cilantro, chopped

Extra

  • 1 lime wedges

Instructions
 

Roast the Sweet Potatoes

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Wash and scrub the sweet potatoes, then prick them several times with a fork. Rub with olive oil, salt, and pepper.
  • Place the seasoned sweet potatoes on the prepared baking sheet and roast for 40-50 minutes, or until fork-tender.

Prepare the Taco Meat

  • While sweet potatoes roast, heat a large skillet over medium-high heat. Add ground meat and cook, breaking it apart with a spoon, until browned.
  • Drain any excess fat. Add diced onion and cook until softened, about 3-5 minutes.
  • Stir in minced garlic and cook for another minute until fragrant. Add taco seasoning and water, then bring to a simmer and cook until thickened.

Assemble the Stuffed Sweet Potatoes

  • Once sweet potatoes are roasted, carefully slice them lengthwise down the center, being careful not to cut all the way through.
  • Fluff the inside of each sweet potato with a fork, then spoon a generous amount of the taco meat mixture into each one.
  • Top with shredded cheese and return to the oven until the cheese is melted and bubbly, about 5-7 minutes.

Serve

  • Remove from oven and garnish with desired toppings like sour cream, avocado, salsa, and cilantro.
  • Serve hot with a wedge of lime.

Notes

Feel free to customize your toppings with anything you love on tacos! This recipe is naturally gluten-free. For a dairy-free option, omit the cheese and sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.