Name: Taco Stuffed Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 1 white onion (chopped); 4 cloves garlic (minced); 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp sea salt; 1/2 tsp ground black pepper; ½ tsp ground paprika; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp crushed red pepper flakes; ¼ tsp dried oregano; 1 cup chunky salsa; 1/2 cup water; 4 sweet potatoes; Shredded mozzarella; Diced tomatoes; Mashed avocado; Sour cream

Jump to Recipe

If you’re looking for a satisfying weeknight dinner that marries hearty comfort with tons of bold flavor, Taco Stuffed Sweet Potatoes are about to become your new go-to favorite. This creative meal transforms simple sweet potatoes into a vibrant, taco-inspired feast bursting with spiced beef, creamy toppings, and pops of fresh vegetables. Every bite combines smoky, meaty filling with the naturally sweet potatoes for a wholesome dish that’s as fun to make as it is to eat. Perfect for meal prep or a crowd-pleasing family dinner, these Taco Stuffed Sweet Potatoes deliver all the best parts of taco night in every warm, cheesy forkful.

Taco Stuffed Sweet Potatoes Recipe - Recipe Image

Ingredients You’ll Need

What makes Taco Stuffed Sweet Potatoes such a rewarding dish is how each simple ingredient layers in its own personality— providing color, depth, or a hint of unexpected texture. You don’t need fancy supplies, and yet each item shines in the final result.

Lean ground beef: For a rich, meaty taco base that quickly absorbs all the spices.
White onion (chopped): This adds subtle sweetness and a little crunch to the filling.
Garlic (minced): Essential for laying down a savory, aromatic foundation.
Chili powder: The classic taco spice for mild heat and color.
Ground cumin: Brings warmth and a signature earthy note.
Sea salt: Brightens all the flavors and heightens each ingredient.
Ground black pepper: Offers gentle spice and a hint of depth.
Ground paprika: Gives everything gorgeous color and smoky undertones.
Garlic powder: Extra garlic flavor ensures nothing falls flat.
Onion powder: Reinforces savory richness without overpowering.
Crushed red pepper flakes: For those surprise little bursts of heat.
Dried oregano: Rounds out the taco seasoning with herby freshness.
Chunky salsa: Moistens the beef while adding tang, spice, and veggie chunks.
Water: Helps the sauce blend and keeps the mixture juicy.
Sweet potatoes: The edible “taco shell” with vibrant color and naturally sweet flavor.
Shredded mozzarella: Perfectly meltable for that gooey, cheesy finish.
Diced tomatoes: Adds a juicy pop and color on every stuffed potato.
Mashed avocado: Creamy and cooling, it balances the spices beautifully.
Sour cream: The classic taco topper that brings everything together with a tangy, mellow creaminess.

How to Make Taco Stuffed Sweet Potatoes

Step 1: Microwave the Sweet Potatoes

Start by giving your sweet potatoes a few pokes with a fork all over—this helps steam escape as they cook. Set them on a microwave-friendly plate (with a splash of water to keep things moist) and microwave on high for 10 minutes. If they’re still a little firm, don’t sweat it! Give them an extra 5 minutes. Depending on your microwave, you might need to cook them in batches, but trust me, this shortcut makes the whole process a breeze.

Step 2: Cook the Beef Filling

While those sweet potatoes are working their magic, grab a large skillet and turn on medium-high heat. Toss in your ground beef along with the chopped onion and all that lovely minced garlic. Break up the beef with a spoon, letting the mixture sizzle and brown for about 5–7 minutes. Once it’s nice and browned, drain off any excess grease so your filling stays hearty and never greasy.

Step 3: Spice It Up and Simmer

Now for the flavor party! Sprinkle all the seasonings—chili powder, cumin, salt, black pepper, paprika, garlic and onion powders, red pepper flakes, and oregano—right into the skillet. Pour in the chunky salsa and a splash of water, then stir everything together until fully combined. Turn the heat down and let this gorgeous mixture simmer for about 5 minutes so all the taco flavors soak in.

Step 4: Prepare and Split the Potatoes

When the sweet potatoes are perfectly tender, give them a minute to cool (just enough so you don’t burn your fingers). With a sharp knife, cut them open lengthwise, but don’t go all the way through—think of it as creating a cozy pocket for all the taco filling to snuggle into.

Step 5: Stuff and Top Your Sweet Potatoes

Time for the best part: assembly! Pile each sweet potato high with that taco-scented beef filling. Let your creativity shine with generous toppings—shredded mozzarella melts into the warm filling, while diced tomatoes, creamy mashed avocado, and a dollop of cool sour cream turn each potato into a masterpiece. Grab a fork and dive right in!

How to Serve Taco Stuffed Sweet Potatoes

Garnishes

A little garnish elevates your Taco Stuffed Sweet Potatoes into a restaurant-worthy main course. Try a sprinkle of fresh cilantro or green onions for color, a dash of extra chili flakes for heat, or sliced jalapeños if you like things really spicy. Even just a squeeze of lime over the top makes the flavors pop in every bite.

Side Dishes

Since Taco Stuffed Sweet Potatoes are filling on their own, lighter sides are a perfect match. A quick black bean salad, fresh corn salsa, or a crisp romaine salad with a tangy vinaigrette can balance all the savory richness on your plate. Or, keep taco night festive with tortilla chips and homemade guacamole on the side for scooping up any extra toppings.

Creative Ways to Present

Have fun with presentation! Arrange the stuffed sweet potatoes on a big platter for family-style dinners, set up a “toppings bar” so everyone can customize their own, or make mini versions using small sweet potatoes for a charming party appetizer. However you serve them, you’ll impress your crowd with the color and playful taco twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Taco Stuffed Sweet Potatoes, just let them cool completely before popping them into airtight containers. They’ll keep well in the fridge for up to 4 days, and make for a seriously satisfying lunch the next day—just as bold and flavorful as when freshly made.

Freezing

Want to batch-cook these for future meals? No problem! Store the cooked beef filling and the baked sweet potatoes separately in freezer-safe containers for up to 2 months. When you’re ready to enjoy, thaw both overnight in the fridge, then assemble and heat as needed. The toppings are best added fresh.

Reheating

To reheat, simply microwave the stuffed sweet potatoes for 2–3 minutes (or until steaming hot), or pop them in a 350°F oven for about 15 minutes. If adding cheese, sprinkle it on before reheating so it gets deliciously melty all over again. Add the cold toppings—avocado, sour cream, and tomatoes—right before serving.

FAQs

Can I make Taco Stuffed Sweet Potatoes vegetarian?

Absolutely! Swap the ground beef for cooked lentils, black beans, or a plant-based “meat” crumble. Keep all the seasonings and toppings the same for maximum flavor and heartiness without any meat.

What’s the best way to cook sweet potatoes if I don’t have a microwave?

You can bake the sweet potatoes in a 400°F oven for about 45–60 minutes, or until super soft when squeezed. Just remember to poke them with a fork first to let the steam escape.

Can I use other cheeses instead of mozzarella?

Definitely! Cheddar, Monterey Jack, or a Mexican cheese blend all melt beautifully and give the dish a classic taco vibe. Feel free to experiment based on what you have on hand.

Is this recipe gluten-free?

Yes! Taco Stuffed Sweet Potatoes use naturally gluten-free ingredients. Just be sure to check your salsa and any pre-shredded cheese for possible additives, but otherwise, this dish is perfect for gluten-free diets.

How can I make these spicier (or milder)?

Adjust the heat by adding more or less red pepper flakes and salsa, or opt for a hot or mild salsa to suit your preference. Omit the chili flakes for a family-friendly version, or add a few dashes of hot sauce if you’re craving extra heat.

Final Thoughts

If you love the flavors of taco night but crave something a little cozier and more nourishing, you can’t go wrong with these Taco Stuffed Sweet Potatoes. They’re simple, endlessly customizable, and guaranteed to win over everyone at the table. Grab a fork and dig in—this is the kind of meal you’ll come back to again and again!

Taco Stuffed Sweet Potatoes Recipe

★★★★★

4.9 from 24 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Taco Stuffed Sweet Potatoes are a delicious and satisfying meal that combines the flavors of tacos with the goodness of sweet potatoes. Savory ground beef cooked with onions, garlic, and a blend of spices is stuffed into tender sweet potatoes and topped with cheese, tomatoes, avocado, and sour cream for a hearty and flavorful dish.

Instructions

Poke holes in the sweet potatoes: Use a fork to poke holes all over the sweet potatoes. Place them in a bowl with water and microwave on high for 10 minutes. If not fully cooked, microwave for an additional 5 minutes.
Cook the beef mixture: In a skillet over medium-high heat, cook the ground beef, onion, and garlic until browned (about 5-7 minutes). Drain any excess grease. Add spices, salsa, and water. Simmer for 5 minutes.
Prepare the sweet potatoes: Once cooked, let the sweet potatoes cool slightly. Cut them lengthwise without cutting through completely.
Stuff the sweet potatoes: Fill the sweet potatoes with the beef mixture. Top with mozzarella, tomatoes, avocado, and sour cream.
Enjoy: Serve the taco stuffed sweet potatoes hot and enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Microwave, Stovetop
Cuisine: Mexican