Description
These Taco Stuffed Sweet Potatoes combine tender, oven-baked sweet potatoes with a flavorful ground beef taco filling and a fresh, zesty homemade salsa. This wholesome and satisfying meal is perfect for meal prep or a quick weeknight dinner, offering a delicious twist on traditional tacos with the natural sweetness of sweet potatoes balancing the savory spices.
Ingredients
Units
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Taco Beef Filling
- 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 the Oven: Set your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper, preparing it for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly to remove any dirt. Dry them completely with a towel. Using a fork, poke holes all over each sweet potato to allow steam to escape while baking. Place them on the prepared baking sheet.
- Bake Sweet Potatoes: Bake in the preheated oven for 50-60 minutes or until they are tender and can be easily pierced through to the center with a fork.
- Cook Taco Ground Beef: While the sweet potatoes bake, heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks. Reduce heat to medium, then add diced onion and minced garlic, sautéing until onions are translucent.
- Add Spices and Sauce: Stir in cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper to combine evenly. Pour in the tomato sauce and water (or beef broth). Reduce heat to low, cover with a lid, and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking and ensure flavors meld.
- Prepare the Salsa: In a medium bowl, combine diced tomatoes, red onion, green bell pepper, chopped jalapeno, minced garlic, lime juice, and chopped cilantro (if using). Season with salt and pepper to taste. Mix well and set aside. Refrigerate if preparing in advance.
- Assemble Stuffed Sweet Potatoes: Once the sweet potatoes are baked and warm, slice them lengthwise down the center. Gently fluff the interior with a fork and fill each potato with the prepared taco beef mixture. Top generously with the fresh salsa.
- Serve or Store: Serve immediately for best flavor, or store the stuffed sweet potatoes and salsa separately in airtight containers for up to 4 days in the refrigerator. Reheat in the microwave until hot before serving.
Notes
- Choose wide sweet potatoes for easier stuffing compared to long, thin varieties.
- Store-bought salsa can be used as a convenient alternative to homemade salsa.
- Make sure to scrub and dry the sweet potatoes well before baking to remove dirt and improve skin texture.
- Leftovers should be stored in airtight containers in the refrigerator for up to 4 days. The stuffing and sweet potatoes can be stored together or separately.
- To reheat, use a microwave until the filling and sweet potatoes are heated through.
- You can freeze the stuffed sweet potatoes or the taco filling separately or together in freezer-safe bags for up to 3 months.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 410
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
