Taco Stuffed Sweet Potatoes (The Healthy Meal That Doesn’t Taste Like One)

Sweet potatoes and tacos were meant to be together.

The sweet + savory + spicy combo is unreal. You get a creamy, roasted sweet potato boat loaded with seasoned beef, beans, and all your favorite taco toppings. It’s weeknight-friendly, meal prep gold, and actually healthy.

Ingredients

Serves 4.

• 4 medium sweet potatoes
• 1 lb (450g) ground beef or turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn
• 1 packet taco seasoning (or homemade: chili powder, cumin, garlic, paprika)
• 2 tablespoons olive oil
• Salt and pepper

Toppings:

• 1 avocado, diced
• ½ cup sour cream or Mexican crema
• ¼ cup cilantro, chopped
• ½ red onion, diced
• Hot sauce or salsa
• Lime wedges

Step-by-Step Instructions

Step 1: Roast Sweet Potatoes

1. Preheat oven to 400°F (200°C). Poke sweet potatoes with a fork. Rub with olive oil, salt, and pepper.
2. Roast for 40-45 minutes until fork-tender.

Step 2: Cook Taco Meat

1. While potatoes roast, brown ground beef in a skillet over medium heat. Drain fat.
2. Add taco seasoning, black beans, corn, and ¼ cup water. Simmer 5 minutes.

Step 3: Assemble

1. Slice sweet potatoes open. Fluff the insides with a fork.
2. Stuff with taco meat mixture.

Step 4: Top and Serve

1. Load with avocado, sour cream, red onion, cilantro, hot sauce, and a squeeze of lime.

Summary

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes (mostly hands-off)

Yield: 4 stuffed sweet potatoes

Difficulty: Easy

Storage Notes

Fridge: Potatoes and meat keep 4 days separately. Store toppings separately. Reheat potato + meat in microwave, then add fresh toppings.

Meal prep dream: Roast potatoes and cook filling on Sunday. Assemble all week for quick lunches.

Freezer (filling only): Taco meat + beans + corn freeze 3 months. Thaw and reheat. Make fresh potatoes.