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- 4 medium sweet potatoes - 1 lb ground turkey (or beef) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 small red onion, diced - 2 cloves garlic, minced - 1 tablespoon taco seasoning - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup diced tomatoes (fresh or canned, drained) - 1 avocado, diced - ½ cup Greek yogurt or sour cream (for topping) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) In this recipe, you will need sweet potatoes, which are sweet and nutritious. They give a great base for the taco filling. You can choose either ground turkey or beef as your protein. I often opt for turkey to keep it leaner. Next, we add vegetables and legumes. Black beans add protein and fiber. Corn brings sweetness and crunch. Diced red onion and minced garlic enhance the flavor burst. Spices and seasonings are important to bring everything together. Taco seasoning, cumin, and paprika create that classic taco taste. Don’t forget salt and pepper to balance the flavors. Finally, for toppings and garnishes, we have diced tomatoes for freshness, avocado for creaminess, and Greek yogurt or sour cream for tang. Fresh cilantro adds a nice touch, while lime wedges give a bright finish. Each ingredient plays a role in making these taco stuffed sweet potatoes a hit! {{ingredient_image_1}} - Preheating the oven: Start by setting your oven to 400°F (200°C). This heat will cook the sweet potatoes just right. - Preparing the sweet potatoes: Take four medium sweet potatoes. Use a fork to poke them several times. This step helps steam escape while baking. Place them on a baking sheet and slide them into the oven. Bake for 45 to 60 minutes. Check if they are soft by piercing them with a knife. - Sautéing red onion and garlic: While the sweet potatoes bake, heat a large skillet over medium heat. Add one small diced red onion and sauté for about 3 to 4 minutes. Wait until the onion softens and turns a bit clear. - Browning the meat: Next, add two minced garlic cloves and one pound of ground turkey or beef to the skillet. Cook this for about 6 to 8 minutes. Break the meat apart as it cooks. Make sure it is browned all over. - Mixing in spices and vegetables: Now, stir in one tablespoon of taco seasoning, one teaspoon of cumin, and one teaspoon of paprika. Add salt and pepper to taste. Mix well to coat the meat. Then, add one can of rinsed and drained black beans, one cup of corn, and one cup of diced tomatoes. Stir this mixture and let it simmer for 5 to 7 minutes. This allows all the flavors to blend nicely. - Slicing and mashing sweet potatoes: Once the sweet potatoes are baked, take them out of the oven. Let them cool for a bit. Slice each potato open lengthwise, but do not cut all the way through. - Filling the potatoes: Use a fork to gently mash the insides of the sweet potatoes. This creates space for the taco filling. Scoop the taco mixture into each sweet potato. - Adding toppings: Top each potato with diced avocado and a dollop of Greek yogurt or sour cream. Finish with fresh chopped cilantro and serve with lime wedges. Enjoy your tasty and colorful meal! To bake sweet potatoes just right, set your oven to 400°F (200°C). This temperature ensures nice, soft potatoes. Pierce each potato with a fork several times. This helps steam escape during baking. Place the sweet potatoes on a baking sheet. Bake them for 45 to 60 minutes. Check them by piercing with a knife. They should feel soft and tender. For even cooking, try to choose sweet potatoes of similar size. This helps them bake evenly. If you have larger potatoes, you may need to increase the time. To boost the flavor of your taco filling, adjust the spices. You can add more taco seasoning if you like it spicy. Fresh herbs like cilantro or parsley add brightness. Chop them finely and mix them in at the end. Another idea is to use lime juice in the filling. It gives a fresh, zesty taste. You can also experiment with other spices, like chili powder or cayenne for heat, based on your taste. Serve your taco stuffed sweet potatoes warm for the best flavor. They taste great right out of the oven. Pair them with lime wedges. Squeezing fresh lime juice on top adds a nice zing. For a complete meal, consider adding a side salad or some tortilla chips. The crunch of the chips balances the soft texture of the sweet potatoes. Enjoy your delicious meal! Pro Tips Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes for the perfect balance of sweetness and texture. They cook evenly and provide ample filling space. Enhance Flavor with Fresh Herbs: Adding fresh cilantro not only garnishes your dish but also elevates the flavor profile. Consider mixing in other herbs like parsley or green onions for added freshness. Customize Your Toppings: Feel free to mix and match toppings. Consider adding shredded cheese, jalapeños, or a homemade salsa for different flavor dimensions. Meal Prep for the Week: Prepare the taco mixture in advance and store it in the fridge. Stuff the sweet potatoes when you're ready to eat for a quick and delicious meal. {{image_2}} You can make taco stuffed sweet potatoes vegetarian by swapping the meat. Use black beans or lentils instead of ground turkey or beef. Both give great protein and flavor. Add more vegetables to the mix. Try bell peppers, zucchini, or mushrooms. These will add texture and nutrients. You can also toss in some spinach or kale for extra greens. Toppings can change the game for your sweet potatoes. Use shredded cheese, salsa, or pico de gallo for a fresh kick. For a twist, try pickled onions or jalapeños. They add a nice crunch and zing. You can also use guacamole for creamy goodness. Love heat? Kick it up a notch with jalapeños or hot sauce in the taco mix. A sprinkle of cayenne works well, too. For toppings, use spicy salsa or a drizzle of chili oil. These will give your dish a fiery edge. If you want to cool it down, serve with lime wedges to balance the spice. Store your taco stuffed sweet potatoes in the fridge. Use an airtight container for best results. This keeps them fresh for up to four days. If you have extra taco filling, store it separately. This way, the sweet potatoes stay soft and tasty. You can reheat the sweet potatoes in the microwave or oven. For the microwave, place the potato on a plate. Heat for about 1-2 minutes. If using the oven, preheat it to 350°F (175°C). Wrap the sweet potato in foil and heat for about 15-20 minutes. This helps keep the skin crisp and the inside soft. Yes, you can freeze taco stuffed sweet potatoes! To freeze, let them cool completely first. Wrap each potato tightly in plastic wrap. Then, place in a freezer bag. They can stay in the freezer for about three months. To thaw, leave them in the fridge overnight. Reheat as mentioned above for best taste. Yes, you can use other potatoes. Russet or Yukon gold work well. They have a nice texture and flavor. However, sweet potatoes add a sweet taste that pairs great with taco fillings. If you prefer, just keep the cooking time in mind. They may need longer to bake than sweet potatoes. This dish is easy to make gluten-free. The main ingredients are already gluten-free. Just ensure your taco seasoning does not have gluten. Many brands offer gluten-free options. Always check the labels. If you don't have Greek yogurt or sour cream, try these swaps. Use cottage cheese for a similar texture. You can also use mashed avocado for creaminess. Another option is to use a dairy-free yogurt. Just make sure it's unsweetened for the best taste. In this post, we explored making taco stuffed sweet potatoes. We covered the key ingredients, step-by-step cooking, and helpful tips. You can use your favorite proteins and spices. Remember, creativity matters in toppings and variations. Finally, enjoy experimenting with leftovers or trying new herbs. This dish is fun, easy, and versatile. You now have all the tools to make it your own. Happy cooking!

Taco Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a savory taco mixture, topped with avocado and yogurt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 medium sweet potatoes
  • 1 lb ground turkey (or beef)
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup diced tomatoes (fresh or canned, drained)
  • 1 whole avocado, diced
  • 0.5 cup Greek yogurt or sour cream (for topping)
  • to garnish fresh cilantro, chopped
  • to serve lime wedges

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until they are easily pierced with a knife.
  • While the sweet potatoes are baking, heat a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until they begin to soften.
  • Add the minced garlic and ground turkey to the skillet. Cook until browned and fully cooked through, breaking up the meat as you go (about 6-8 minutes).
  • Stir in taco seasoning, cumin, paprika, salt, and pepper, mixing well to coat the meat.
  • Add the black beans, corn, and diced tomatoes to the skillet. Stir and let simmer for 5-7 minutes to heat through and absorb flavors.
  • Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice each potato open lengthwise, being careful not to cut all the way through.
  • Gently mash the insides of the sweet potatoes with a fork to create space for the filling.
  • Scoop the taco mixture into each sweet potato generously. Top with diced avocado and a dollop of Greek yogurt or sour cream.
  • Garnish with fresh cilantro and serve with lime wedges on the side for squeezing.

Notes

Feel free to customize toppings and ingredients based on preference.
Keyword dinner, healthy, sweet potatoes, taco