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
- Preheat oven to 400°F (200°C). Poke sweet potatoes with a fork. Rub with olive oil, salt, and pepper.
- Roast for 40-45 minutes until fork-tender.
Step 2: Cook Taco Meat
- While potatoes roast, brown ground beef in a skillet over medium heat. Drain fat.
- Add taco seasoning, black beans, corn, and ¼ cup water. Simmer 5 minutes.
Step 3: Assemble
- Slice sweet potatoes open. Fluff the insides with a fork.
- Stuff with taco meat mixture.
Step 4: Top and Serve
- 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.
